Nothing better than a barbecue to share a good time with your friends. But when the time comes to prepare the wine, which will be the most suitable for the meal? Quite a problem ... There are so many possibilities available to us when we want to barbecue! Let's go to the cellar inspection to find out what to pair with sausages, pork, red and white meat, vegetables and fish!
Wine and sausage pairing
For this kind of dish, the safe bet is rosé! If you had released a fresh and light rosé for the aperitif, you can calmly continue the meal with the same wine. But if you have a rosé especially for the meal, then we will recommend more lively and full-bodied rosés, made from Saint-Laurent grape for example, or Pinot noir.
As for white wines, they are not left out either. Mettwurscht and cheese sausages have been easily paired for years at our Grillfest, with the traditional Pinot Gris and Rivaner. The latter has aromas of spices going towards muscat which will ideally counterbalance the spices or herbs of certain sausages.
The wine and pork pairing
While you can continue to drink the rosé you started with the sausages, pork is a rather delicate meat and also pairs well with young, fruity and light red wines. Here too, a fairly young Saint-Laurent will do. But if you want a little more power, head for a slightly more ripe Pinot Noir.
If you are a fan of heavily grilled pork, you can easily serve it with a more robust wine. You can then choose to turn to a slightly older wine, aged in oak barrels, to enjoy a wine with a little more body in the mouth.
The red wine should be light, fruity, but also quite fresh (between 12 and 14 ° C).
Wine and red meat pairing
In this case, it's not complicated, and everyone will agree. Juicy, grilled beef goes perfectly with wines of the same stature: full-bodied. The power of red meat and the smoky notes transmitted by grilling over the embers will go marvelously well with a tannic red wine, with woody notes transmitted by aging in oak barrels.
Wine and white meat pairing
For white meats like chicken, you can opt for a fresh rosé wine or a red wine with a light palate that will accompany the meat and support its taste without altering it. But if the poultry has been the subject of a stronger spice marinade, then you will need a slightly more full-bodied red wine.
You can also think of Pinot gris, for all kinds of poultry, white meat skewers or chicken marinated in herbs. With its pleasant acidity, all in freshness, and its beautiful note of minerality, it will bring an ideal freshness with this type of meat.
Wine, vegetables and fish pairing
Nothing better and healthier than a good grilling of fresh fish with small vegetables. And to accompany all this, no matter what type of fish you have chosen to grill, it is with Riesling that you must accompany it! Riesling is the king of white grape varieties and is known to be lively and fruity. It is often cited as being the perfect wine to accompany grilled fish and it is very often recommended for tasting "fried foods from the Moselle". However, if your guests have a preference for red wine, offering them a Pinot noir will also be a great way to find the perfect match with the tender flesh of the fish.
One requirement: keep it simple
To choose a wine with its barbecue, it is therefore necessary to choose it according to the meat and the way in which it is prepared. But whatever the case, we must also keep in mind that the barbecue is a simple and convivial meal. Then prefer wines with the same criteria: SIMPLE and FRIENDLY! Enjoy your lunch !