Pairings | Blaufrankisch
This gorgeous fruity Austrian red ticks all my boxes. It’s exactly the sort of wine I want to drink at this time of year - light (12.5%), fragrant and juicy - the type I can equally well drink with fish as meat.
I always think it’s misleading to describe pork as a ‘white meat’. Strictly that's accurate, I suppose, but ‘whiteness’ somehow seems to suggest lack of flavour.
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 . . .