Now that the summer weather is just around the corner, you may be starting to think about dusting off the barbecue and putting it to work as temperatures heath up. Summer barbecues are now incredibly popular and a great excuse to get family and friends together. But barbecues are more than just what you put on the grill, you also need to think about the drinks that you will be providing to accompany your food.
Which wines complement which meat?
Steak: Zinfandel, Shiraz or Malbec.
Halloumi: Prosecco, Sauvignon Blanc, Friulano or Chenin Blanc.
Burgers: Côtes du Rhone, Zinfandel or Shiraz.
Salmon: Cava, Pinot Gris or Pinot Noir.
Sausages: Malbec or Tempranillo – and you may find that many guests at your barbecue also appreciate cold beers if you are planning to serve sausages, too.
Pork Chops: For wine lovers, Pinot Noir or a dry rosé, and for other guests, cider may be a preferable option, particularly if the weather is hot.
If you don’t want to buy several types of wine
For many reasons, it isn’t practical to buy a different wine to go with every single type of meat if you are holding a large-scale event. There are some wines that will go with almost any kind of barbecue food, and these are Malbec, Riesling and Pinot Noir – so if you are looking to buy a wine to use as a general option, then these are all good choices.
How to serve your wine
Most people choose to chill their white wine in the fridge or even the freezer before they serve, however if the weather is hot outside then red wine is best chilled, too. Red wine should be drunk at approximately room temperature, but in the summer the weather can be much hotter than this. And avoid serving your wine in plastic cups. What your serve wine in can actually change the taste. So, it’s always best to serve wine in proper wine glasses whenever possible. By taking the time to select your wine option, you can be sure to choose something that will complement your food perfectly and your guests will have a day to remember.