BBQ Food and Wine Pairings
If you’re the type of person that believes no BBQ is incomplete without red meat, then we’d suggest pairing your main dish with a Bordeaux red. Although Bordeaux is famous for its heavier, fuller body red wines, it also produces an array of delicious supple & fruity styles in the Bordeaux AOC appellation that are perfect for warmer weather. The subtle aromas of strawberry, blackcurrant and violet will bring out the flavours of grilled meat beautifully. If beef is your preferred choice, then match with a red wine that is fuller in body (but not too heavy), such as a round & structured Fronsac or Saint-Émilion – both of which are rich in flavour, but only contain light tannins.
Image credit: seededatthetable
If you fancy something a little lighter or you’re not a red meat fan, you can still enjoy a good barby with seafood. Prawns are perhaps one of the easier seafood to grill as they can be skewered. We love this recipe by Australian cook, photographer and author of What Katie Ate, Katie Quinn Davies. Match a bottle of crisp & fruity dry white Bordeaux, such as an Entre-deux-Mers or white Bordeaux AOC, which both taste perfect with fish and seafood. The vibrant and refreshing aromas of the dominant Sauvignon Blanc grape will complement the flavours of freshly squeezed limejuice.
Image credit: whatkatieate
Lemon Drumsticks are a lighter meat option if you’ve had your fill of beef burgers and sausages. Pair this dish with a structured & generous dry Bordeaux white wine, such as a Graves or Pessac-Léognan. The aromas of grapefruit, peach, hazelnut and wild flowers will enhance the dish’s lemony flavour and stand up to the garlic.