Eating meat, in moderation, and drinking wine are both pleasures. And if we combine the two with each other it’s even better, don’t you think?

Red meat goes well with red wine, but other types of meat can be paired perfectly with other types of wines. A rosé, in addition to red, pairs very well with steak tartar. At the same time, a good entrecote of veal is perfect with strong and consistent red wines (Priorat, Penedès, and Malbec or Cabernet Sauvignon grapes). The meat will taste better, but in addition, the pairing always depends on the sauce that is used to season the red meat.

Poultry and chicken are preferable with white and light red wines. Poultry meat is very versatile and therefore requires different wines. Wines produced on the Syrah grape go very well with duck, and once again it is worth mentioning the Cabernet Sauvignon, a grape that is strong on the palate, which surely compliments this type of meat. It is recommended pairing game (partridge or pheasant, ostrich) with young red wines.

Pork can be paired with any type of wine, whether white wines or rosé wines. The meat is more mellow and tender, and it does not need to be paired with wines that are too strong.

And the sausages? When we prepare meat on the grill or barbeque, often with some sausages on the side, we often choose red wines to accompany the meal. Similarly, we often choose the full-bodied red wine when preparing lamb as this meat is denser and more marked.

If we opt for baked or roasted meats, then, thanks to slow cooking and great preparation, it is better to drink more concentrated wines, such as Cabernet Sauvignon, Syrah and Merlot. Again, the Cabernet Sauvignon pairs really well with dishes such as osso buco.

Azul Portugal Setúbal Rosé 2017

The Azul Portugal Setúbal Rosé 2017 is a rosé wine from Setubal produced by Azul Portugal made of touriga nacional and aragonêz.

Buy Azul Portugal Setúbal Rosé 2017

Porta 6 Vinho Verde Branco 2018

The wine comes from the famous Portuguese wine region Vinho Verde, which is located in the north of Portugal.

Buy Porta 6 Vinho Verde Branco 2018

At this point, you probably already know what you are going to cook for Christmas dinner. But if you are in need of inspiration, we have compiled articles to help you. Find out our suggestions to celebrate the holiday season with the best food:

Ideas to make Christmas dinner easier

• Christmas culinary traditions in Spain
• Christmas dinners in Europe
• The Christmas drinks you didn’t you needed
• The best cheeses in the world to serve at Christmas
• The perfect gift

Christmas culinary traditions in Spain

The typical Spanish Christmas requires the company of your friends and family and traditional locally-produced food such as Iberian ham and cheese for starters, while fish, turkey or red meat will be served as the main dish. The indispensable dessert will probably include Turrones, a Spanish variation of Nougat. Naturally, Spanish wines and sparkling will accompany the whole menu.

Christmas dinners in Europe

Soup, seafood, nougat and cava will be present at many Spanish tables this Christmas, but what do other Europeans usually drink and eat as Christmas dinners? Discover here how our neighbours celebrate Christmas. You might find some new ideas to improve your own Christmas this year.

The Christmas drinks you didn’t you needed

Autumn and Winter might just be the most underrated seasons when it comes to trying out new cocktails or punches. However, the last months of the year are ripe with occasions to discover your next favourite drink. After Guy Fawkes and Halloween, the holiday season arrives to give you new reasons to go out. Autumn drinks and Christmas cocktails are the new fad. Don’t miss it!

The best cheeses in the world to serve at Christmas

On this occasion, we have selected the best cheeses in the world to serve at Christmas. A small guide that will help you when choosing which of these delicacies to bring to your table during these festivities and with which wines to combine them.

The perfect gift

Besides the eating and drinking, Christmas is first and foremost the ideal occasion to spend quality time with your loved ones. Therefore, you might be looking for that special gift which will express your affection perfectly. That is why Uvinum has been on the lookout for the best gastronomic gifts on the market. Alternatively, if you prefer to find a great wine but feel a bit lost, we dedicated an article to help you navigate the world of wines.

Aviva Pink Gold

Aviva Pink Gold, a Spanish sparkling wine from made with moscatel and airén and  ideally combined with salt cake and almonds.

Carta Nevada Dulce

Carta Nevada Dulce, a sparkling wine from Cava produced with xarel·lo, viura, parellada and macabeo grapes.

When the cold tightens, we need to warm up. Nothing better than some recipes with wine to give flavour to the dishes, and incidentally, to cope with the winter days.

Sausages with red wine

It is a classic of a home cooking recipe. To make the dish we will need large sausages, potatoes, onion, garlic and a glass of red wine. This dish is very easy to make and you can personalize it with your own mix of herbs and various spices.

Chorizo with wine

It is a perfect tapa or appetiser that is great with vermouth. Mix onion, bay leaf, small sausages, red wine and a little salt. Sprinkle with the red wine chorizos and add a pinch of salt. It is normal to present them cut into slices covered in sauce in a clay pot.

Sirloin with red wine

To make this recipe, we will take sirloin medallions, potatoes, butter, cream, 750 ml of red wine, salt, pepper and some herbs. We can add a grated cheese on top of the potatoes to make it different and then pour wine into a casserole dish next to the sirloin.

Pears with wine

It is another traditional and perfect recipe for a hot dessert. Take 4 pears, for example, half a glass of white or red wine, water, cinnamon and sugar. We start by boiling the white wine with half a litre of water, sugar and cinnamon stick. Then we will place the pears and cook them. Later, we will introduce the pears in the wine sauce to cook them for a few minutes. We can let them cool down and serve them with the red wine sauce that we will have prepared.

Hot chocolate with red wine

If you are passionate about chocolate and wine, you are in luck because you can combine both ingredients. A sweet mixture that is made in a moment, mixing milk and chocolate, and then red wine is added. Everything is heated to make it better.

Campo Viejo Tempranillo

Campo Viejo Tempranillo is a composition of Tempranillo grapes from various regions of the Rioja to achieve the purest taste of this varietal. A modern wine which honours its legacy.

Barbazul 2014

Barbazul 2014 is a full-bodied Spanish wine from Andalusia. The “Blue Beard”, a peculiar name for a red wine, is potent, round and full-bodied. 

If you have a sweet tooth and are looking for great desert recipes, red wine may be the secret ingredient you were looking for. It will add the perfect colour and flavour to poached apples and pears, or even give your chocolate cake a tasty kick. Some of the best dessert recipes that are infused with red wine include:

Poach Red Wine Apples to Make a Boring Fruit Desert Delicious

Poached fruit like apples or pears are an excellent choice to start with an easy infused wine recipe. Apples and cinnamon are a fail-proof dessert if you are looking for something easy and elegant. To start, you will need to gather ingredients, which include:

• Fresh red apples
• Cinnamon
• Red wine
• Sugar
• Water

First, peel 4 apples and cover them with a tablespoon of cinnamon, 2 cups of sugar, and approximately 2 cups of red wine. Add water up to the top of the apples and boil. Once the water is boiling, turn the heat down and let it simmer until the liquid has been reduced to a thick syrup. To serve, remove the apples from the pot and place them on dishes. Leave the poaching liquid in the pot and use it to garnish the apples with a small amount of whipped cream.

Red Wine Chocolate Truffles: The Chocolate and Wine Lover’s Dream

If you are a chocolate lover, as well as a wine lover, then you are going to love this next recipe. Chocolate truffles infused with a red wine are a match made in heaven. These chocolate truffles will require the following ingredients to make them:

• ¼ cup of your favourite red wine
• Semi-sweet dark chocolate
• ½ cup of heavy cream
• Powdered sugar
• Vanilla extract
• Cocoa powder
• Instant expresso mix

To start, whip milk and melted butter together to make your heavy cream. Heat the cream until it barely starts to boil, and then, slowly stir in 8 ounces of chocolate shavings. Turn the heat off and stir in the red wine, ½ teaspoon of vanilla extract, powder sugar and espresso mix. Now, blend all the ingredients until the mixture is smooth, and then, put it in a mixing bowl and let it sit in the fridge for 2-hours.

After the mixture has set, use the cocoa powder to dust a baking sheet. Use a spoon to scoop out balls and roll them in the cocoa powder. Put the truffles back in the refrigerator to let them rest until you are ready to serve them.

Sangria Cupcakes Even After Summer Is Over

Sangria is a drink that we normally think of for hot summer days, but this cupcake recipe will be a treat any time of the year. Sangria cupcakes are easy to make, and the only ingredients you are going to need are:

• Red wine
• Flour
• Baking soda
• Salt
• Sugar
• Butter
• Vanilla
• Heavy cream
• Fresh strawberries
• 1 apple

First, you will want to make the batter for your cupcakes. To start the making the cupcake batter, combine all the dry ingredients and set them aside in a small bowl. Now, in a mixing bowl, add 2 eggs, ½ cup of heavy cream and ½ cup of melted butter, and finally, dry ingredients and the diced apples. Beat the mix until there are now lumps in the batter and pour it into cupcake pan or cups. Bake the cupcakes in the oven at 350 degrees for 10-to-15 minutes. While you are waiting for the cupcakes to bake, make the cream topping. In a saucepan add 2 cups red wine and 2 cups of sugar. Reduce the wine and sugar to a syrup and add 8 ounces of butter and a dash of vanilla extract. Once the mixture has thickened into a creamy texture, put it in the refrigerator and let it sit up before putting it on the cupcakes. Use fresh cut fruit to garnish your finished cupcakes and they are ready to serve.

These wines infused deserts are great recipes to try something different. Try some of our red wines to create some of these fantastic infused deserts.

Pruno 2016

Pruno 2016: Based on 90% of Tinta Fina and 10% of Cabernet Sauvignon, one of the secrets of Pruno emerges precisely in the 64 hectares owned by Finca Villacreces in the “Golden Mile” of the Ribera del Duero.

El Molar 2016

El Molar 2016: In a region with a hot and dry climate, where the brand’s winemakers mainly cultivate Monastrell grapes, El Molar 2016 stands out like a shiny diamond for its fruity touch. 

Do you like whiskey? Do you like to pair it? If your answer is yes, keep reading and find out 6 ideal pairings for your favorite scotch, we hope you like them!

1. Salmon. If you want to combine whisky with smoked salmon, we recommend a light whiskey with a little twist of sweet and citrus taste, as they will help to reduce the fat and add extra flavor, like an Auchentoshan 12 or a Glengoyne 10 years old.
2. Pork. For dishes made with pork, it is recommended a light, soft-bodied whiskey. It will balance the strong and salty flavor of this meat. The Clynelish 14 years old whiskey would be the best choice here.
3. Haggis. This is a landmark dish from Scotland, very traditional, and it%u2019s made out of meat, spices and oatmeal. It is usually accompanied with turnips and potatoes (neeps and tatties). Blend and aged whiskeys work very well with this dish as they complement the complexity and spicy taste of haggis. A good candidate is Bowmore 12 year old from Islay or a Naked Grouse.
4. Veal. For this meat the Speyside malt whiskeys are recommended, as is the case of Dalmore 15 years old or a heavy and spiced Glenfiddich Rich Oak. Both of them fit the characteristics of this dish, enhancing the flavors of the meat.
5. Blue cheese. An interesting combination is the blue cheese with a Lagavullin 16 years powerful, smoky and sweet.
6. Chocolate. For a lot of people, the combination of chocolate and whiskey is perfect. You can try to combine chocolate desserts with some of Glenmorangie Signet. Its little touches of dark fruit, caramel, ginger and cinnamon will go just excellent with the taste of chocolate.

As a last tip, remember: when it comes to pairing with food, it is best to take the whiskey pure, without reducing it with water.

Talisker 10 Years

Talisker 10 Years

Lagavulin 16 Year Old

Lagavulin 16 Year Old

When we think of food pairing possibilities for salmon our first option’s usually white wine or champagne. However, there are many other possible pairings for this tasty and soft fish. Whether wine, beer or spirits, there is a wide range of drinks: it is just a matter of putting aside traditions and try something new and different.

Wines

• Sancerre, Pouilly-Fumé and other Sauvignon from the Loire: these wines are known for their dry minerals, with delicate flavours of gooseberry that are perfect for smoked salmon. Other Sauvignons can also work as long as they are not too “herbal”.
• Chablis: young Chablis’ work better since they have a clean freshness and just the right amount of acidity to counteract the salmon’s greasiness. Chardonnays also go well with hot smoked salmon.
• Riesling: young German Riesling wines like Kabinett with their intense flavours of green apple combine especially well. Young Alsace wines and Australian Rieslings are also a good choice for this dish.
• Gewürztraminer: Gewürztraminer and smoked salmon make an excellent couple. Just give this two a shot.
• Dry sherry. If you like dry sherry, this might be your best choice. The sherry’s salty and spicy taste is perfect as long as it is served cold and directly after the bottle was opened.

Grand Regnard Chablis 2013

Grand Regnard Chablis 2013: a white wine with Chablis DO with the best bunches of chardonnay from the 2013 vintage and with an alcohol content of 12º.

Beers and spirits

• Czech or German pilsner beer: the freshness and slight bitterness of pilsner is just the thing to serve with your dish of smoked salmon.
• Weissbier, Witbier or wheat beer: the ‘white’ beers go with most types of seafood in addition to smoked fish. An excellent option that will go great with your meals.
• Malt Whisky: it may not be the first thing on your mind thinking of smoked salmon but it makes for an excellent choice. Choose a light malt whisky if the taste of salmon is soft or an Islay whisky if it’s stronger.
• Aquavit: this is an aromatic spirit from the Nordic countries and a very original option to enjoy with salmon. Its dill and cilantro aromas make it a perfect partner for the fish’s taste.
• Vodka: good cold Polish vodka can work just fine. With this combination, you get to give an unexpected twist to your evening dining.

Absolut Electrik Silver

Absolut Electrik Silver: a vodka from distillery The Absolut Company from Sweden. 

From hamburgers, seen as fast food, we’ve gone to gourmet burgers, a trend that rages in bars, restaurants and wineries. Hamburgers have long been a traditional food, especially suited for kids since it’s more tender and juicy. Now, fortunately, we find not only differently flavoured burgers but they are blended with new ingredients to experiment with new textures. The best of it is that we can also make pairings with drinks, such as burgers with red wine or with gin and tonic.

• Ecological. Yes, green seems to settle and there is a growing consumer taste for being healthy and think about what they eat. Within burgers, there are made with organic beef meat, which are often served with other “healthy” ingredients, such as peppers, special cheeses, soft sauces…
• Different mini burgers. Gourmet burgers want to escape from the fast food concept and some of them are real cuisine. So the point is tasting different ones, and offering mini burguers serves to provide different experiences. Mini-burgers, whether or not with bread, let us to try many, which can have fried onion, parmesan cheese, salmorejo or stuffed olives.
• The sauce is the secret. Some of these gourmet burgers stand out for their sauces. To the usual mayonnaise and mustard, we can add now flavoured vinaigrettes, mustard and honey, cheese creams, pesto… anything goes to be creative and develop sauce with personality to inspire our palates and pairs well, of course, with the burger.
• Artisan breads. If we seek for quality, we must care for every aspect: the hamburger itself, the bread, which can be flavoured and even colourful, as has happened in some countries. In any case, the bread must be of high quality, tasty, with seeds and special touches to give the burger the desired gourmet style.

M. Chapoutier Bila Haut Occultum Lapidem 2014

M. Chapoutier Bila Haut Occultum Lapidem 2014: a red wine from Côtes Du Roussillon Villages Latour De France DO with the best bunches of 2014 syrah and grenache and 14º of alcohol strength. 

Borsao Selección 2014

Borsao Selección 2014: a red wine with Campo De Borja DO made with syrah and tempranillo of 2014 and with 14º of alcohol content. 

Do you want a delicious fish-based dish? Do not miss these two recipes for couscous with fish, a healthy alternative to enjoy on family meals and an excellent source of omega 3.

Sicilian couscous with seafood

Ingredients:

• 150 grams couscous
• 1/2 teaspoon turmeric
• ½ teaspoon cumin
• 100 grams fresh mussels
• 150 grams fresh clams
• 100 grams fresh red prawns
• 100 grams crushed tomatoes
• Parsley
• 2 garlic cloves
• 1 fresh chili
• Salt to taste
• Extra virgin olive oil to taste

Preparation:

1. In a bowl, mix the couscous, turmeric and cumin.
2. Fill with hot water and cover for 10 minutes.
3. In a pan, fry 2 chopped garlic cloves and chili into thin slices.
4. Add seafood and tomato and cover for 5 minutes to cook over high heat.
5. Rip the couscous with a fork. Put on a plate and place the seafood over it.
6. Sprinkle some chopped parsley and pour a drizzle of extra virgin olive oil.

To accompany this dish, you can choose a white wine from the Rias Baixas, light and fresh.

Terras Gauda 2014

Terras Gauda 2014: a white wine with this DO: Rias Baixas with the best bunches of caiño and loureiro from the 2014 vintage and has a volume of alcohol of 12º.

Fish couscous

Ingredients:

• 500 grams couscous
• 4 small carrots
• 1 bunch celery
• 2 onions
• 200 grams peeled tomatoes
• 1 clove garlic
• 1 hot pepper
• 2 or 3 bay leaves
• 1/2 cup white wine
• 750 grams fish for soup
• 1 kg fresh white fish
• Virgin olive oil to taste
• Salt to taste
• Parsley to taste
• Paprika powder to taste

Preparation:

1. In a hot pan, fry in olive oil the garlic and onion chopped into small pieces. When brown, add the diced carrot and fish.
2. Add the peeled tomatoes previously reduced to purée and celery chopped into small pieces. Season with salt, pepper and paprika powder.
3. Add to 1 litre of water to the sauce. When the ingredients are tender strain them finely and remove the fish bones. Reserve the broth aside.
4. In a separate pan, fry a clove of garlic in olive oil and add the white fish. When sautéed, add some white wine and salt to taste.
5. When the alcohol evaporates, add two tablespoons of the broth and cover it again. Stir and remove from heat when ready.
6. Heat in a pot the necessary amount of broth to prepare the couscous according to directions on the box.
7. Add the couscous for the time indicated. Remove and serve on plates, garnish with some vegetables and fish.

A smooth and exquisite rosé from the Provence will further highlight the flavour of this tasty dish.

Miraval Rosé 2014

Miraval Rosé 2014: a rosé wine from the Côtes De Provence DO based on the best of cinsault and syrah from 2014 and with an alcoholic strength of 13º. 

* Image: Eemeli Haverinen (flickr)

Mexican food is rich in spicy flavours and thus it is not easy to pair it. So much so that some people say it’s not possible pairing it with flatter drinks such as water, lager beer or even milk.

However, there are those who argue that it is possible to perform this complex pairing, so that today we want to share with you some tips to achieve this, taking into account also the two most common ways of pairing:

• By combination: the one in which the flavours of wine and foods similar; this combination enhances the flavours on the palate.
• By contrast: this method is used when serving together intensely flavoured wines and foods of less intensity or vice versa. This contrast allows to highlight the characteristics of the and drink through differentiation.

According to the National Association of Winemakers, “In Mexican food we assume that it is much spice consuming and, in small doses, it gives exotism to the dish, but in large amounts it numb the palate and leaves it insensitive, making wine to change its taste apparently. Only the very structured and complex red wines in terms of aromas endure the spicy load of the dish”.

Given these considerations, from the same National Association of Winemakers they suggest the following possible pairings of wine and Mexican food.

Viognier: Ideal to pair with shrimp broth, chicken, fish, noodle soup, lime soup, mince with peas and dogfish pies.

Vallegarcia Viognier 2011

Vallegarcia Viognier 2011: a white wine from VT Castilla made with viognier of 2011 and with an alcoholic strength of 14º.

Chasselas: Suggested to accompany “cochinita pibil”, frog legs and stewed roe.

Vinzel Chasselas 1990

Vinzel Chasselas 1990: a white wine with Canton de Vaud DO with a blend based on chasselas of 1990.

Sauvignon Blanc: The perfect companion for pozole, “picadas veracruzanas”, quesadillas, white rice, Aztec soup, tlalpeño broth, mushroom cream, stuffed turkey, stewed roe, “vuelve a la vida” and Mexican eggs.

Chardonnay: Combine it with pozole, enfrijoladas, quesadillas, corn tamales, seafood volovanes, Aztec soup, mushroom cream, barbecue, mole poblano, stuffed turkey, “empapelado” fish, stewed roe and “vuelve a la vida”.

Sumarroca Chardonnay 2014

Sumarroca Chardonnay 2014: a white wine Penedes with chardonnay of 2014 and presents an alcohol content of 12.5º.

Chenin Blanc: Serve it with green chilaquiles, baked chilaquiles or “ranchero” eggs.

K-Naia 2012

K-Naia 2012: a white wine from Rueda based on the best of viura and verdejo from 2012 and has an alcohol content of 13º.

Sémillon: This is the quintessential companion of “picadas veracruzanas”.

Taleia 2013

Taleia 2013: a wine white with DO Costers del Segre produced with sauvignon blanc and sémillon from the 2013 vintage and 13.5º of alcohol strength.

Riesling: To pair with green chilaquiles, lime soup or “pámpano a la campechana”.

Ekam 2012

Ekam 2012: a white wine from Costers del Segre DO of Castell d’Encús cellar with the best bunches of 2012 riesling and albariño.

Colombard: Drink it with baked chilaquiles.

Tempranillo: Serve it with enfrijoladas, squids in their ink, “coditos” salad or steak with onions.

Tariquet Classic 2014

Tariquet Classic 2014

Pinot Noir: Pairing for Veracruz panuchos and pork loin with prunes.

Sumarroca Pinot Noir 2013

Sumarroca Pinot Noir 2013: a rosé wine of the Penedes DO made with pinot noir of 2013.

Nebbiolo: partner of the famous stuffed chiles, Veracruz panuchos, quesadillas, chicken tinga and Veracruz fish.

La Spinetta Langhe Nebbiolo 2011

La Spinetta Langhe Nebbiolo 2011: a red wine from Langhe Nebbiolo produced with nebbiolo from the 2011 vintage.

Merlot: For red enchiladas, quesadillas, pork loin with prunes, Veracruz fish and Mexican zucchini.

Enate Cabernet Sauvignon Merlot 2011

Enate Cabernet Sauvignon Merlot 2011: is a Somontano from the Enate cellar based on merlot and cabernet sauvignon of 2011 and with an alcohol proof of 13.5º.

Cabernet Sauvignon: Combine it with pambazos, red enchiladas, quesadillas, barbecue, beef meatballs, goatling, tampiqueña steak, veal cutlets, mole poblano, roast venison, squids in their ink, Veracruz fish and romeritos.

Château Lynch-Moussas 2010

Château Lynch-Moussas 2010: a red wine Pauillac which blend contains merlot and cabernet sauvignon of 2010 and with 13.5º of alcohol content.

Capellans Trepat Negra Conca de Barbera

Capellans Trepat Negra Conca de Barbera: a red wine with Spain DO of the best of barbera grapes. According to Uvinum users the valuation of Capellans Trepat Negra Conca de Barbera is 4 points on 5.

Cabernet Franc: For Monterrey machaca and tampiqueña steak.

Hello World Cabernet Franc 2014

Hello World Cabernet Franc 2014: a red wine from Uclés DO of Finca La Estacada cellar based on cabernet franc of 2014.

Zinfandel: For Monterrey machaca and supreme chicken salad.

Parducci Small Lot Blend Zinfandel 2010

Parducci Small Lot Blend Zinfandel 2010: a wine red with the California DO vinified with zinfandel from 2010 and 14.5º of volume of alcohol.

Syrah: Partner of pork loin with prunes.

Finca Antigua Syrah 2011

Finca Antigua Syrah 2011: a red wine with La Mancha DO produced with syrah from the 2011 vintage.

Malbec: To serve with pipián enchiladas, Veracruz panuchos and Monterrey machaca.

La Consulta Malbec 2013

La Consulta Malbec 2013: a red wine from this DO: Mendoza with the best bunches of malbec from the 2013 vintage and has an alcohol content of 13.5º.

Petit Syrah: Serve it with pipián enchiladas.

Petit Verdot: Serve it with goatling.

Finca Antigua Petit Verdot 2009

Finca Antigua Petit Verdot 2009: a red wine with La Mancha DO with petit verdot of 2009 and has an alcohol content of 14º.

Ruby Cabernet: Another option to serve with goatling.

Mcgregor Ruby Cabernet 2010

Mcgregor Ruby Cabernet 2010: a red wine from this DO: Breede River Valley made with 2010 grapes and with an alcohol content of 13.5º.

Sparkling Wine: Partner for pozole, stuffed chiles, enfrijoladas, quesadillas, corn tamales, seafood volovanes, lime soup, mushroom cream, barbecue, mole poblano, stuffed turkey, pejelagarto in chirmol, crab chilpachole, stewed roe, “vuelve a la vida” and Mexican eggs.

Juvé y Camps Cinta Púrpura Brut

Juvé y Camps Cinta Púrpura Brut: a sparkling wine Cava of the best of xarel·lo and parellada grapes and 12º of alcohol content.

*Image: Uvinum and KimChi Tacos (flickr)

It’s a perfect day, friends invited. Met, fish and vegetables finded, the perfect place choosen. Your barbecue is going to be perfect, but… have you already picked the wines? Don’t let it until the last minute and pair the best meat, fish and vegetables with the most appropriate wines and your barbecue will be perfect.

Fun begins and the weather is probably quite hot. The meat is on the grill and you start to be thirsty: it’s time for appetizers! Now there is nothing better than a white wine: you can choose either a French Muscadet, a Sauvingon Blanc, a Spanish Rueda or a White Rioja. And, of course, you can always offer a fresh beer, or even a vermouth! What a better beginning?

Meat and red wine are a classic pairing, we know that. But neither all red wines pair with all meats, nor all red wines are equally appealing in Summer. To begin with, a Summer barbecue can’t lack of a young, easy-to-drink red wine in which the fruit has a remarkable presence. Some of the wines that can match this description are the red ones from Valpolicella DOC (Italy), the red ones from Galicia (Spain) or the ones made from Cabernet Franc in the Loire region.

It is said that the redder the meat is, the more structured the wine needs to be. To accompany an outstanding beef cut, you could pick an aged wine. A fleshy wine like a Rioja Reserva or a Mourvèdre from Provence pair well with the texture and the smoky flavour of grilled meats.

If in your barbecue your are going to offer pork, which is usually a fatter and thinnier meat, the best option here is a wine that can balance the excess of lipids. Wines like a light Burgundy can pair extremelly well in this case. Or, if you are going to include lamb, then don’t forget to get a wine with more character, like an oak wine from Ribera del Duero: it will balance the strong flavour of this kind of meat.

Likewise, it’s quite likely that sausages are going to take part in your feast. If so, besides a young red, a rosé wine can be a good option, considering that the more spiced the sausages are, the less structured the wine should be. When spices and marinated meats get a leading role, a claret rosé similar to the French Rousillon can do a good work!

And for a lighter barbecue version, if you choose white meat, don’t fear to include an aromatic, structured and juicy white wine, like a French white Burgundy or a French white Saint Joseph.

Above we mentioned the word “lighter”. Considering that we are in the middle of the Summer, you maybe have considered adding fish to your menu – or even changing meat for fish to make a 100% fish barbecue. If so, you already know that an Albariño or a Sauvignon Blanc won’t let you out. Nonetheless, you should also consider offering a champagne, especially if a sparkling-lover is coming. A Brut Nature is a great option that, on the other hand, also pairs well with meat.

Time change, yes. We’ve got the classic barbecue and now we’ve got the veg barbecue. Again, let the white and the rosé wines be with you! Their freshness, lightness and liveness will bring out the flavours of courgettes, tomatoes, asparagus, peppers, mushrooms… And if there is someone who prefers a less alcoholic wine, our last (but no least) tip would be a Moscato d’Asti wine. He or she will love it!

*Remember that is Summer and there is a high risk of fires. Enjoy your barbecue respecting the safety regulations and using the authorised spaces.