It’s summer, it’s hot, and it’s time to fire up the BBQ! But what type of wine is best to pair with those foods you’re cooking on the barbie?
Burgers and Shiraz Tempranillo
Shiraz and Tempranillo are wonderful partners, with Shiraz bringing fruit power with a peppery edge, and Tempranillo adding savoury elements and complex tannin structure. This red plays up the flavours for a variety of burgers, especially a classic beef burger. The aromas and flavours accent the savoury burgers without overpowering the flavours with too much oak or tannin.
Sausages and Rosé
Sausages right off the BBQ are terrific with Rosés. Pork, beef or even lamb sausages pair best with wines that have a touch of sweetness, plenty of acidity and bold fruit. A great Rosé has enough weight and bright fruit to match any sausage sizzle.
Corn and Chardonnay
Grilled corn on the cob with butter is a must try with Chardonnay. A little bit of burnt nuttiness accompanies that sweetness and richness, more so with Chardonnays that have a suggestion of oak to them. Choose a wine of both purity and power with intense length and flavour.
Lamb and Merlot
Australia is thought of as the land of the BBQ and Australian reds are definitely a wonderful choice for lamb. Merlot is medium to full bodied with hints of blood plums and black cherry combined with sweet oak flavours. This red choice is great with barbecued lamb chops or a marinated lamb leg.
Tofu and Brut Cuvée
When cooking BBQ tofu, pick a sparkling wine that isn’t too subtle so that the BBQ doesn’t overwhelm the delicate flavours. Think of a slightly spicy, tangy, smoky sauce on your tofu. Pair this vegetarian option with a bottle of Brut Cuvée. Although most value Bruts don’t have the delicate complexity of a Champagne, they work perfectly to balance the intensity of something simple like BBQ.
Pork Chops and Pinot Noir
Hearty but not heavy, savoury and succulent. This is the pairing created when sipping Pinot Noir with BBQ pork chops. To ensure you don’t miss one of the summer’s tastiest pairings, choose a cool climate Pinot Noir with earthy spices and complex mushroom notes that lead to a velvety long finish. Delicious with well seasoned pork chops.
Prawns and Sauvignon Blanc
Sauvignon Blanc is a great match with fresh seafood. Prawns are a delicate flavour and a wonderful match for a crisp fresh white. Sauvignon Blanc pairs beautifully with garlic prawns too. The palate cleansing finish in the wine is a great excuse to go back for more prawns.
Ribs and Syrah
Ribs and Syrah are practically soul mates. They have so much in common, and the differences they do have, only complement each other. Both are meaty yet tender powerhouses that love a good dose of spice. Take into consideration that well-sauced ribs bring out Syrah’s floral and plummy fruit notes, and meaty richness is absorbed by Syrah’s long gentle tannins.
Steak and Cabernet Sauvignon
If you’re going for a traditional BBQ steak, it’s all about the reds of both intensity and length. For a full-bodied red wine that has sufficient tannins and balanced oak flavours of vanilla and nutmeg, try a Cabernet Sauvignon. The flavour of a well-seasoned steak, is able to stand up to the soft tannins.