The perfect food and wine pairings for a barbecue

Food and wine pairings: what to taste at a barbecue?

The barbecue is a wonderful opportunity for conviviality, to which everyone is invited with the arrival of warmer weather. It's often said that to appreciate wine, one must appreciate people. A barbecue is therefore the perfect occasion to spend time with loved ones while sharing some fine wines. The positive response to a barbecue invitation is always accompanied by the inevitable question: "But what am I going to bring?" While the host takes care of the grilling, the guest is expected to bring the wine. So, Which wine should I choose?

It goes without saying that you have many options for creating perfect food and wine pairings for a barbecue. After the aperitif, where peanuts and cherry tomatoes are enjoyed with a good rosé, it's time to get down to business: the main course. For a barbecue, the wine selection will vary depending on the type of meat. Between red and white meats, with or without vegetables, there are some pitfalls to avoid! Discover Cavissima's suggestions for elevating your barbecues.

The Barbecue and its array of meats

Barbecues have always been a great time for sharing and conviviality. In this respect, we could mention their origins, with the invention of fire a few years ago. Our Homo sapiens ancestors then grilled their first meats together.

Today, a plethora of red meats can satisfy even the most discerning palates. Grilling, however, is a technical skill that requires attention. Therefore, grilling requires a team of people to keep an eye on things. Each person can be assigned a specific cut of meat to monitor! The question, however, remains the same: What to drink with which meat?

The question would be quickly resolved if the wine did not depend on the presence of aromatic herbs used for the marinade!

Beef, the essential ingredient for a barbecue

Thus for a Beef marinated with herbs from Provence, we advise you to look towards also spiced wines which will allow them to reveal their full power. For kebabs that don't require a special marinade, rosé wine will be your best ally.

• For spicy wines: wines from the Rhône Valley, particularly those made from Syrah, such as la Cuvée Brunette and blonde 2015 from the house E. Guigal are the perfect companions for herbs. Bordeaux wines, like a Château Chasse Spleen 2015  are also recommended to enhance your piece of beef;
• For a touch of sweetness: a rosé typical of Languedoc-Roussillon, such as the Château from Engarran 2018 will be perfect to accompany these grilled meats.

Lamb, indispensable in all its forms

If it is the star of the Easter tables, the lamb It's back on the grill to bring tenderness to our plates. So, two options are available to enthusiasts:

• Playing on complementarity, by offering a rich and indulgent wine such as the Little Bear 2017 of Domaine Matthieu Barret. It will perfectly reveal and complement the irresistible lamb chops;
• Playing on continuity by also offering fairly round wines like the Schiste cuvée, Allobroges wines, 2017 Domaine Slate quarries.

Pork, the ally of gourmets

Pork, whether in chops or ribs, adds fat that flavors the dish. Here again, seasoning plays a significant role in choosing the right wine. With spices, it's advisable to continue in the same vein and enjoy wines from the Southern Rhône Valley. If the cuts are less heavily seasoned, white wines are a better choice. While it might seem surprising to pair white wines with red meat, their freshness and their structure will enhance the aromas of the meat.

• To play with spices while surprising with a bottle of white wine, we suggest la cuvée The White Ladies of the South, 2017, from Domaine de grangeneuve
• To highlight the aromas of the pork, we suggest a rosé from Languedoc Roussillon, in particular la cuvée Prestige 2018, from domaine Puech-haut

Chicken, for a change of pace.

There's a big debate surrounding chicken. Should it be enjoyed with red or white wine? To avoid offending anyone at the barbecue, we decided to play it safe. As for white wine, chicken pairs very well with... Burgundy wines. To break away from the beaten path and surprise the purists, a red of the Loire Valley would be ideal.

• We suggest you travel through Burgundy along its back roads. This will allow you to discover the lesser-known appellations that contribute to the region's renown. THE Saint-Romain white, 2018, by Alain Gras will go well with your grilled chicken.
• To stay cool near the Loire while surprising your palate with an unexpected food and wine pairing, we suggest la cuvée Vieilles Vignes 2018, from Domaine Fabrice Gasnier.

While classic meats can be enjoyed (or devoured), there are still many dishes to discover.

Barbecue: from the classics to the more elaborate dishes

Beyond the cuts of meat, there is still room for other dishes on the grill.

Usually accompanied by grilled vegetablesIt is then possible to play on the subtlety of flavors to explore other regions. Between sausages, more or less spicy, and stuffed vegetables, Cavissima uncorks its fine vintages for you to celebrate conviviality.

Sausages, the stars of the barbecue

The arrival of warmer weather gives sausages their moment (or season) of glory. But everyone knows there are many different kinds. We've chosen to focus on the essential ones. merguez and the traditional chipolatasThus, fruit and spice aromas become the best allies of spicy meats like merguez sausages. If, on the other hand, you're looking for something a little more... candyIt is advisable to pair your chipolata with a structured rosé, thus returning to the basics of the barbecue.

• For a spicy combination that will make your taste buds dance, we recommend the Clef de Sol cuvée from Grange Tiphaine.
• For a classic yet reliable pairing, we recommend accompanying your chipolata with rosé from the Château Miraval 2018.

Stuffed vegetables: mushrooms, tomatoes and courgettes

There's an underlying desire to impress friends with elaborate dishes when barbecuing. So why not try braised stuffed vegetables? Many vegetables can be filled with the meat of your choice.

• For mushrooms and zucchini, stuffed vegetarian-style, for example, we recommend white wines from Beaujolais. In this regard, we advise you la cuvée classic white 2018 Domaine Golden Lands
• For the tomatoes stuffed with sausage meat, a Beaujolais red It will soften the fat in the meat while enhancing the tomato flavors. Windmill of the Domaine Paul Janin and son will pair perfectly with this dish.

Remember that our taste is quickly influenced by our surroundings. Above all, Cavissima advises you to surround yourself with people who will make you laugh and who will appreciate the wonderful things you prepare and drink.

Cavissima wishes you a pleasant tasting experience.

Have you changed your mind and now prefer to eat fish or seafood? Cavissima has you covered with this article. Seaside food and wine pairings!