BBQ is a summer pleasure shared by millions who devote considerable effort to perfect. There are a huge number of BBQ’s on the market to meet the demand, ranging from a few dollars to over $ 10,000.00. The most expensive ones are equipped with refrigerator, sound system and every imaginable convenience.
An expensive BBQ should not be equated to outstanding results. It is the cook that matters. He/she who chooses the fuel, the meat or vegetable, decides cooking time and fashion remains one of the most important factors in BBQing matters.
Most people pay great attention to all the above but almost never consider the beverage. Ordinarily a few cases of “ mainstream “ beer is purchased and offered. Some enjoy beer others prefer wine. The thoughtful host provides a range of alcoholic beverages including soft drinks.
Certain vegetables lend themselves to BBQing (peppers, eggplant, zucchini, corn, tomatoes, onions and carrots come to mind), beef, veal, chicken, pork, fish and shellfish. Availability, cost, and personal preferences determine choice.
When it comes to wine, many hosts neglect to provide the right wine. Either it is inadequate, or well above requirements for such an informal event.
BBQ red meat calls for light, medium bodied, fruity, refreshing, and easy-to-drink red wines. All liquor control boards across the country offer a good range of affordable fine red wines.
If you decide to BBQ hamburgers, German or Italian sausages, or pork chops, some of the following would complement your food best.
Periquita, Fonseca, Portugal ($ 10.00 ) is a medium-bodied, well-balanced, fruity red wine from Fonseca’s meticulously maintained vineyards located between the Douro Valley and Lisbon to the south.
Conde de Valdemar Crianza, Rioja, Spain ($ 14.50) contains mainly Tempranillo grapes vinified traditionally but with minimal barrel aging. It has an appealing dark red colour and posses an excellent aroma reminiscent of berries and stone fruits. A wine to enjoy with grilled meats, including steaks.
Pinotage, Zonnebloem, South Africa ($ 12.00) is a typical hybrid grape developed by South African professor A. Perold by crossing Pinot Noir and Cinsault. It is always soft, easy-to-drink, and fruity, with a medium body to complement grilled pork, veal, and sausages.
Baco Noir, Southbrook Winery, Ontario ($ 12.00) a fine wine, with smoky, dark coloured, with ample fruit and extract. A wine to complement steaks, pork chops, serious sausages and even well roasted vegetables.
Beaujolais Brouilly, G. Dubeouf, France is a well known, light and smooth red wine from one of the best Beaujolais shippers. Its excellent flavour can enhance any BBQ . Slightly chilled, this light-hearted wine could surprise even the most jaded palate.
Bonarda-Sangiovese ($ 10.00) Santa Julia. From a mid-sized Argentine family owned and operated winery, this is a gem of a wine. It is blended from Bonarda and Sangiovese, the famous Chianti grape, and light, fruity, well balanced and enjoyable. Definitely a fine wine to enhance hamburgers, German or Italian sausages and pork chops.
Malbec, Lurton ($ 10.95) a joyous wine to complement BBQ meats. It is dark, well-extracted, strongly flavoured, and possesses a full body. Consider keeping your wines cool. Drinking red wine at excessively high temperatures makes tannins more pronounced and unpleasant. When red wines are lightly chilled and served, by the time you enjoy them the temperature will have approached the correct temperature.
BBQ wines should be “ cheerful “ and enjoyable, without costing a fortune. Experiment; there is no better way than trying to find out.