Are you once again not sure what to do for the August 15th holiday?
We all know that you’ll spend weeks thinking about it, ask all of your friends to do something different and super exciting, and, in the end, settle for the traditional barbecue. [SI1]
Which, we might as well admit, is always a lot of fun, especially when accompanied by excellent wine.
Here are our eight pairings for a smoking BBQ.
GRILLED MEAT AND A #SENSUAL RED: THE PERFECT MARRIAGE
When you think of a barbecue, the first thing that comes to mind is a mountain of ribs and sausages to be grilled.
But whether it’s pork or beef, there are two things to consider: the smokey aroma acquired from the grill and the spices used in the marinade or seasoning.
In either case the right red wine is one with a #Sensual character, or rather one that is seductively smooth, with a decent alcohol content, capable of cutting through the fats and the juices of the meat on the palate and of exalting or softening the smokey and spicy/savory notes.
What do we recommend? Try Perdera from the Argiolas winery, made with 100% Monica grapes.
If you drink it on a very hot day, it’s best to serve it slightly chilled.
STEAK AND CHIANTI: A CLASSIC
Meanwhile, for steak choose a balanced and #Magnetic red wine, with the right amount of acidity to cleanse the palate and with an aroma that isn’t excessive, leaving room for the flavor of the meat.
The right wine is a great Chianti Classico DOCG “Guado Alto” from Castello Vicchiomaggio, a wine that is incredibly warm and balanced in the mouth.
GRILLED FISH CALLS, SAUVIGNON ANSWERS
If the barbecue features grilled fish, perhaps by the seaside, then there’s no excuse: the wine must be a fresh, sapid, yet also fragrant, white.
We like Basaricò, the Sauvignon Blanc from the Marco e Vittorio Adriano winery, with the unmistakable scent of basil and tomato leaves and a #Charming character.
The varietal’s aromas are very distinct and recognizable, but the wine remains elegant both in the nose and in the mouth, like a transalpine Sauvignon.
GRILLED VEGETABLES TO “DE-FATTEN”
No self-respecting barbecue is without vegetables. Initially they’re included in order to “de-fatten” the grilled meat, but end up adding flavor to everything.
However, when we want vegetables to be one of the main dishes, we have two options to choose from: the first is a light and fruity red with a #Laidback character, like the Curtefranca from Agricola il Dosso, or a fresh and sapid white with an #Outgoing character, like the Gavi by La Scolca.
The first is a blend of Merlot and Cabernet Sauvignon with a small percentage of Nebbiolo and Barbera, produced in Franciacorta, and pairs very well with eggplant and peppers.
The second is 100% Cortese and goes excellently with more delicate vegetables like zucchini and onions.
PREFER TO GO CRUELTY-FREE? THE WINES FOR A VEGETARIAN BARBECUE
I know, even the best of us have vegan friends.
But we love them anyway and don’t want them to feel left out on the quintessential season of friendship.
So, after having stocked up in those never-before-explored supermarket aisles and in vegan-friendly butcher shops, we’re ready to welcome them with open arms.
If you’ve opted for some Beyond meat burgers, then choose a #Sensual red. The flavor of the brand’s various products truly resembles that of meat, only slightly less fatty. We recommend pairing them with the Grignolino of Monferrato Casalese ‘Bricco Mondalino’ from the Gaudio winery.
If on the other hand you’ve decided to go with bean burgers, then better to choose a #Creative wine like the Metodo Ancestrale from the Il Paluffo winery, a lightly macerated IGT Trebbiano.
A natural and gently sparkling wine with an inebriating scent of flowers.
So incredible that you’ll change your mind about a Cruelty-Free barbecue.
CHEESE TIME FOR A #CREATIVE BARBECUE
Do you love barbecued cheese? We think the all-time best is scamorza, even better if smoked, but tomino works great too.
Regardless, a wine that pairs excellently with barbecued cheese is rosé.
Our favorite is the Don Pietro rosé: a particularly fresh, sapid, and at the same time structured Sicilian Nero d’Avola with a #Creative character by Dei Principi di Spadafora.