Coal, gas or wood; at the campsite, at home or on the terrace, the time has come for skewers, merguez and other steaks on the barbecue. But then, busy cooking the meat and concentrating on the quantity of embers, we almost forget the choice of wine. So Michel, what wine to accompany your barbecue?
Rosé wines, red wines or white wines? Rather Languedoc, Bordeaux or Burgundy? Don't panic, here are our tips to make your task easier and stay focused on your precious grilling.
What wine to serve with grilled fish?
To pair your grilled fish, choose a dry and light white wine like aSauvignon Blanc or a Pouilly-Fuissé . These wines have zesty acidity and fresh floral notes that will complement barbecued fish.
For fattier fish like salmon or tuna, opt for a more aromatic Loire white wine. Take the opportunity, if you haven't already, to discover the Menetou Salon and Coteaux d'Ancenis Malvoisie appellations.
The key is to ensure that the wine does not overpower the taste of the fish but rather enhances it.
A red wine with barbecued beef:
Prime rib, entrecôte or steak, beef is accompanied by a powerful and tannic red wine. Then look for a wine of elegance and terroir. Rhônes wines from the Côtes du Rhône, Cairanne or Gigondas appellations are expressive and complex wines. More classic but just as effective, the Bordeaux region is home to ideal appellations for this type of pairing: Bordeaux Supérieur, Haut Médoc or Saint-Julien will make you happy.
The perfect pairing: Châteauneuf du Pape for its complexity and power and because it is the undisputed lord of the Rhône Valley. In Bordeaux, we recommendChâteau Corconnac , a small 12.5 ha estate with a well-deserved reputation in Haut-Médoc.
What wine to serve with a white meat barbecue?
To pair with white meats, like chicken or pork, you should choose wines that highlight their delicacy and will complement the grilled flavors. White meats are finer and softer than red meats. Therefore, choose fine, fruity and low-tannic wines. Take the opportunity to discover the Beaujolais wines: Brouilly , Juliénas , Saint-Amour or Fleurie. Light but complex, these intense and structured wines will pair perfectly with well-grilled pork chops.
A rosé wine for merguez and spicy skewers:
For merguez and barbecue skewers, we will favor a rosé wine with body. Then select wines composed mainly of Syrah. This grape variety brings power and light spicy notes which will respond to the multiple flavors of the skewers and the spiciness of the merguez.
Rosés from Provence and Languedoc offer a nice balance between freshness and acidity. Light and fruity on the palate, they will perfectly accompany the richness of merguez and skewers. We then offer you the Expression Rosé cuvée from Château la Grave or for Provence, the very famousRosé Fleuri , emblematic rosé wine from Château Barbebelle.
What wine to serve with barbecue sausages?
For barbecue sausages, medium-bodied, low-tannin red wines are ideal. Favor wines made from Cabernet Franc. We therefore go with an Anjou de Loire, round and supple on the palate with fine, melted tannins.
If you prefer a white, opt for a wine made from Grenache Blanc or Viognier. Ample with a nice length on the palate, a Côtes-du-Rhône or a Minervois Blanc are wines with aromatic profiles that will balance with the richness of the sausages.
Now that you know what wine to serve with a barbecue, here's a little bonus tip for a successful barbecue. Make sure to serve your wines at the correct temperature . Red wines should be slightly chilled to (14 and 16°C), while rosé and white wines should be well chilled (between 8 and 12°C).