With the summer coming, the bridges and especially the holidays, we prepare weekends in the sun with friends, and it is often the opportunity to get out the barbecue, whether you have a garden or a terrace.
Sardines , chipo , merguez , skewers , full of ideas of dishes, but no drinks that could accompany perfectly its meat and fish .
An expert, Guillaume Evellin from VinoClub * , was asked about the best food and wine pairings for a barbecue, depending on the meat and fish.
Pork ribs, chipolatas and merguez: fresh and light wine
- With rather hearty dishes like pork ribs or barbecue chipolatas , we drink light and fresh wine, such as Provence rosés. The Coteaux d'Aix Beauferan 2013 is a wine that goes well with barbecue grills because it is both light and has aromas of fruit and grenadine that remind us of summer.
- For merguez we opt for red wine from Languedoc. Spicy and peppery it perfectly accompanies this great barbecue classic. The reco: a Saint Chinian Excellence Jean de Roze 2012 .
For beef: a strong and structured red wine
The entrecote , or rib of beef are better when accompanied by wines with strong temperament, and structured. The tannins (molecules contained in the skin and seeds of the grapes) red wines melt with the meat in the mouth.
Recommended wine pairings: red wines such as Château Venus Graves 2012 or Haut-Médoc Château Pierbone 2007 have woody notes, undergrowth (mushroom, wet earth), leather, black fruits (blackcurrant, cherry or blackberry) ) and blend well with the aromas of grilled beef.
For lamb: a powerful red wine
Ribs , chops, skewers or leg of lamb ... even when cooked on a barbecue or griddle, the lamb has tender and tasty flesh, but especially a marked taste and must be accompanied by powerful red wines. It is therefore necessary that the wine that accompanies it is harmonious in order to balance our dishes.
Food pairings recommended for this barbecued meat: Gigondas The Mas des Flauzières Grande Reserve 2013 is full-bodied, expressive, has aromas of spices , black fruits and cloves, and goes perfectly with our lamb chops.
If you cook lamb with herbs, opt for the Crozes-Hermitage Cave de Tain 2012 which has notes of oriental spices and heady tannins (alcoholic).
And for the fish? Fresh and sweet wine ... white of course!
Tuna, prawns, sardines or salmon grilled in the barbecue, we opt for a white wine.
- For a perfect match with shrimp , grilled fish and even with shellfish , choose a bright white wine with fresh lemony, menthol and mineral touches. Reco: a Muscadet Sèvre and Maine on Lie Domaine de la Tourlaudière 2013 . Most: it is a "terra vitis" (approach that aims to preserve the environment).
- With bar, monkfish or even scallops we can drink Riesling Domaine Meyer Fonné 2012 , fruity with notes of pear and peach, it will perfectly accompany our fish.
* On Vino Club find a selection of good wines, services for the curious wine, courses and oenological, accessories around the wine box discoveries, etc.
