{"id":7283,"date":"2022-07-13T09:30:58","date_gmt":"2022-07-13T08:30:58","guid":{"rendered":"https:\/\/www.comptoirdesmillesimes.com\/blog\/?p=7283"},"modified":"2022-07-13T13:02:05","modified_gmt":"2022-07-13T12:02:05","slug":"wine-pairing-barbecue-meat","status":"publish","type":"post","link":"https:\/\/www.comptoirdesmillesimes.com\/blog\/en\/wine-pairing-barbecue-meat\/","title":{"rendered":"Which wines to drink with a barbecue?"},"content":{"rendered":"

Summer is here! The sun is shining again, and the smell of your neighbor's barbeque has you craving a good chipolata or merguez? We've come to the right place to help you choose the right product for you.he best wine with your barbecue<\/strong>.<\/span><\/span><\/p>\n

> All food and wine pairing guides<\/a><\/span><\/p><\/blockquote>\n

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? Well, first of all, let's dot the i's and cross the t's: the \"real\" barbecue is the charcoal one! It's not a bias, and I'm sure that meat cooked on a gas barbecue will be just as good, and sometimes even better. But let's just say that the smell of smoke and grilled meat leaves no meat-eater indifferent. With that clarification out of the way, let's get down to business:<\/span><\/span><\/p>\n

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Which red wines go best with barbecued meat?\u00a0<\/b><\/span><\/h2>\n

? It may sound simple, but there's an awful lot ofBarbecue pairings according to meat type<\/strong> you're about to toast. But before anything else, our first piece of advice is to avoid wines that are too rich in alcohol, because barbeques often mean sun, and sun means heat. And heat and high-alcohol wines don't mix. They often become too heavy, heady and unpalatable. However, if you're stubborn (I am, so why shouldn't you be), don't hesitate to freshen up your red wine a little. So no, it's not sacrilege to chill your reds, and it won't turn them into a light jaja de loire!<\/span><\/span><\/p>\n

? Back to our barbac. If you're going to eat white meats, the ideal wine would be low in tannins and fairly supple. You could, for example, opt for wines from the Rh\u00f4ne Valley, such as Crozes-Hermitage<\/b><\/a>. We have some Domaine Belle<\/b><\/a> which are fabulous. Powerful on the palate, very complex without being too heavy. If you're more of a Bordeaux man, opt for silky wines. The Merlot grape is perfect for this. Saint-Emilion, Pomerol and Lalande de Pomerol all lend themselves well to this, and are best enjoyed with a few years behind them. This time we can offer you Ch\u00e2teau Grand Corbin Despagne<\/b><\/a> which will bring its dark fruit aromas to bear on the smokiness of the barbecue and won't overpower the meat. <\/span><\/span><\/p>\n

? For red meat lovers, more opulent and dense wines will accompany your barbecues with ease. As a general rule, powerful wines often contain a lot of tannin. That's why we recommend that these wines are aged for at least 5 years, to ensure that the tannins have softened. And don't hesitate to open your bottle 2 hours before tasting, to allow the aromas to open up a little. Once you've taken these steps, it's up to you to select a wine from your favorite region. Let's go back to Bordeaux, for example. The wines of Pauillac or Saint-Est\u00e8phe, two sure-fire names on the Left Bank, offer strong, powerful wines that go perfectly with your meat. Ch\u00e2teau Haut-Beaus\u00e9jour 2016<\/b> Saint-Est\u00e8phe, for example. Then a large number of wines from the Languedoc-Roussillon, Rh\u00f4ne Valley or South-West regions can be paired with your dish without any problem.<\/span><\/span><\/p>\n

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? Here are a few favourites to help you choose your barbecue wines:<\/span><\/span><\/p>\n