Barbecue: what wines to offer with grilled meats?

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When the sunny days come, there is nothing better than lounging on a deckchair by the pool, gently smelling the scent of grilled steaks and small vegetables on the plancha. As for drinks, we'll make sure to offer wine, yes, but which ones? A rosé, red or dry white? Here are some tips to remember for this purpose.

With beef or pork

Il n’est pas nécessaire de sortir les grands crus pour un barbecue entre amis sauf si l’on a vraiment quelque chose à fêter. On peut en effet trouver de très bonnes bouteilles de vins à petit prix qui pourraient aisément s’associer avec les viandes grillées. Aussi, pour accompagner une côte de bœuf ou une entrecôte au barbecue, il vaut mieux opter pour des vins élevés en barrique qui se reconnaissent par leur goût boisé et qui se marient parfaitement avec les viandes grillées. À noter que comme la macération de la viande grillée est bien souvent forte, il est important que les vins choisis soient assez puissants pour que leurs arômes ne se perdent pas en bouche. À l’achat de vin, on privilégiera ainsi un Bordeaux, un Côte du Rhône ou un Bordeaux supérieur avec leur goût fort qui se mariera à merveille avec les entrecôtes grillées.

wine8Pork, for its part, goes well with light and fruity wines such as Burgundy wines or Beaujolais which will give a slight exotic taste in the mouth, tastefully enhancing the spices used for the maceration of the meat. Pinot noir is also to be remembered, because with its fruity side in the mouth, it will recall the sweet notes of the marinade of the meat, especially if it incorporates chutney in its ingredients. A Gamay or a Gaillac will be just as perfect to accompany the ribs and ribs. Enjoy with rice or quinoa for a tasty mix on the palate.

With sausages and fish

Often, when we talk about barbecue, we do not forget to offer merguez and small chipolatas that will be served as an aperitif. To accompany these small appetizers, we can opt for a wine light like Clairet which is a rosé with character. Pays d'Oc wines also remain the best alternatives, as they blend wonderfully with the pronounced taste of sausage meat. To be served with a tomato salad with feta and basil for a tasty mix.

Finally, fans of grilled fish should focus on dry white wines that pair perfectly with the taste of fish flesh. A fresh white Côte de Gascogne will go perfectly with fish cooked on a plancha, while Chardonnay, Chablis or Burgundy wines will be perfect with prawns or seafood on skewers. To serve with salad and toast to enhance the taste.