Pairings | Barbecue
As with most foods, the best wine pairing with pork depends how the pork is cooked, and what it’s served with.
What most people probably think of in terms of Australian red wine is a Barossa or McLaren Vale shiraz - big, lush, sweet and ripe, the ideal pairing for grilled or barbecued beef. Hunter Valley shiraz typically has a more savoury character that suits meats like venison and kangaroo while Western Australian shiraz is made in a more elegant style, almost like a red Bordeaux, making it a good pairing for lamb.
If you’re planning a barbecue this weekend - or barbecuing any other weekend this summer - you may well be wondering which wine to choose.
US-based wine writer and educator David Furer reports on an epic tasting in the homeland of American barbeque, Austin, Texas pairing a selection of international and home-grown reds with different meats.
None of you, I’m sure, can have failed to notice just how many different bottles of rosé are now available on the average supermarket shelf. From being purely a summer wine there are now rosés for almost every type of food and occasion and rosé pairings to match.
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?
Although there are obviously differences between the two types of beer, dark stouts and porters tend to pair with similar types of food. Here are my top matches ...
Like any other red South Africa's Pinotage comes in different styles - some lighter and fruitier than others. When you're matching it with food you take a cue from the sort of ingredients and dishes that go with its two ancestors - Pinot Noir and Cinsault.
If you’re wondering why I’m devoting a post to Lambrusco you obviously haven’t tasted the real thing and today, Lambrusco Day, is your ideal opportunity to try it.
Today is International Grenache Day, a celebration of a grape which is (often anonymously) responsible for some of the most generous and appealing reds in the wine world.
Heavily promoted Apothic is just one of a range of sweeter red wines that have been launched on the market recently. Not having much of a sweet tooth, I must confess it’s not particularly to my taste but I can see that it would greatly appeal to wine drinkers who find drier reds unappealing.
This week is National Barbecue Week in the UK and if you're planning a barbecue this weekend you might well be wondering what to drink. Here's an article I wrote for Decanter a few years ago which still holds good today, I think.
Here's a barbecue with a difference from my book Food, Wine and Friends. The centrepiece is a spiced, butterflied leg of lamb served with a delicious Turkish-style bulghur wheat salad called Kisir. Finish with grilled nectarines or, if you prefer to have your dessert prepared ahead, some refreshing wine jellies.
After the blazing Easter we had it’s hard to believe we’re in the same season but let’s remain optimistic and think about all the amazing opportunities we’re going to have to cook out of doors this summer. THIS COMPETITION IS NOW CLOSED.
A report on an all-day butchery and barbeque course at Hobbs House cookery school I went to a couple of summers ago. A great day out for any BBQ enthusiast (or women who live with one who want to keep their end up ;-)
Just because you're gluten or dairy-intolerant doesn't mean you have to miss out on the barbecue fun as food writer Monica Shaw demonstrates.
Normally my matches of the week are quite specific - a dish and a drink - but it’s always great to find a wine that sails through everything on the table as this gorgeous grenache did at London’s latest barbecue restaurant Temper last week.
With July 4th falling on a Saturday chances are you’re going to be thinking barbecue this weekend. Here’s an authentic Texan style BBQ recipe from “Slow Fire, The Beginners Guide To Barbecue” by Ray Lampe, aka Dr. BBQ.
If you’re celebrating July 4th this week and haven’t yet made up your mind what to drink here are some last minute suggestions.
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 . . .
Although I regularly recommend wines to pair with barbecue - most recently in my Guardian column - I’m actually an equal fan of beer. In fact I think many types of barbecue work better with it.
Occasionally a wine pairing comes along that you simply don’t expect. Invited to a barbecue at the weekend, I took along some reds I’d been tasting which I frankly wasn’t sure would go with the sweet marinades you generally encounter at a BBQ.
Continuing with our series of South African Braai recipes to celebrate the World Cup, here’s winemaker Paul Cluver’s version of beer-can chicken made with apple juice rather than beer.
It’s only in the last few years that barbecue has meant more to us Brits than cheap burgers and undercooked chicken legs. Now even Marks & Spencer has an authentic southern barbecue range
Last weekend our cooking group cooked up an American barbecue of which this brilliant recipe from the Hang Fire Cookbook was the standout dish so I really wanted to share it with you.
I’ll be doing a major round-up on my trip to Provence next week buthere are a few more thoughts on matching rosé and food, an update of mylast overview
There have been a lot of great veggie cookbooks this summer but one of the most useful is Genevieve Taylor's Charred which finally empowers vegetarians to enjoy barbecues as much as meat eaters. That said this isn't the recipe in the book that makes the most extensive use of the grill but it's such a sublime combination of ingredients it's really summer on a plate.
We all know a beer goes down well with a ploughmans and that it’s a great drink to wash down a barbecue but here are 10 more unusual pairings which should liven up your summer drinking.
The problem about discovering your match of the week at someone’s else's house is that you can’t really take a photo of the food if you don’t know them that well.
It's hard to keep up with London restaurant openings these days. The latest hotspot seems to change from week to week but these four should definitely be on your radar in spring 2015.
Another recipe for your World Cup celebrations from the Van Loveren family. It comes from the new Wines of South Africa cookbook Cape Wine Braai Masters but you could equally well cook it with a conventional oven and grill.
The last two days have been quite, quite beautiful, starting mistily, basking midday in an unseasonally warm sun and finishing with an extended dusk that announces that spring is finally here. I immediately want to eat lighter meals: the new season’s vegetables are not quite in yet but I can at least plan for summer and that means a spring clean of the cellar, pushing the full bodied reds to the back and assessing what whites, lighter reds and rosés I still have lurking in the racks.
As those of you who follow our Facebook page may have spotted I was in France last week so you might expect a pairing with a wine from Languedoc. But no: the outstanding match, as with the previous week, was with a beer - and a rather unusual one at that . . .
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.
I was going to recommend a rosé this week having got the misguided impression from the heatwave last weekend that summer was on its way. But today in my home town of Bristol it’s cold, windy and about to rain so I think malbec is more the order of the day.
It may be so-called flaming June but the weather is anything but summery this weekend so I’m abandoning rosé for the time being and thinking about red.
This is the second of two really good German reds I’ve come across this summer*. It may surprise you that Germany makes red wine at all but it now makes up a significant amount of what the country produces
Despite the beautiful weather we’ve had over the past couple of days there’s a distinct late summer feel to the air which combined with the fact that the nights are drawing in reminds one - sadly - there aren’t that many evenings left for barbecuing this year. (Unless you’re one of those die-hards who grills all year round . . . )