As the best summer for a barbeque for some years it’s been a frustrating time for us flat-dwellers but when I was sent some fresh sardines* the other day I knew I was going to have to find some way to grill them outside if the flat wasn’t going to smell of fish for days.
Few people now throw up their hands in horror at the idea of matching red wine with fish. But how many realise just how often you can pair the two?
Should it be wine or beer - or even a cocktail? Last year I asked the Twitter community what their favourite barbecue bevvy was and this is what they came up with . . .
Just as with any other grape variety Sauvignon Blanc varies markedly from one part of the world to the other - from the crisp minerally wines of the Loire to the exuberant grassy herbaceous Sauvignons of the Marlborough region of New Zealand.