Les Grappes magazine with le parisien
The magazine Les
Grappes & Le Parisien
Everything you always wanted to know about wine but never dared to ask

If you are in a hurry

The choice of wine will therefore depend on the type of meat!

Red meat, red wine!

With a strong meat like beef, a simple herb is enough to change the taste like rosemary or thyme for example. With that, red wines with aromas of red and black fruits will be in the spotlight. Wines with some tannins and a slightly fleshy taste will go well with this type of meat, so think of wines that are rather simple but powerful to match the beef's taste. This type of wine can be found in Bordeaux, Languedoc or the reds of the Rhône Valley.

White meat

For white meats such as chicken or pork, choose a fresh rosé or red with a light mouth that will accompany the meat and support its taste without altering it. For example, marinate your pork or chicken in a herb and lemon marinade, it's different, it's fresh and it's good! Think of the Mediterranean or Loire rosé wines for this marinade. Red wines from the Loire or Bordeaux can also be used with stronger spicy marinades, for example, such as raw meat.

The chipo & co

For our famous sausages and merguez, choose a wine according to their taste. Beaujolais can be a good ally like some Rhône reds with intense fruit and spice notes for merguez. An alternative to herb sausage, why not duck sausage for example, less complicated to cook than breast and just as good. Start in the kitchen and innovate, small fresh chorizos that you will cook on the barbecue, cut them into slices and put all this in a small traditional risotto or even with fish notes (with dry ink for example !) ! Combine this with Pacherenc from Château Montus et Bouscassé and you will be on holiday, in the mouth as in real life.

Fish swims in white wine

Speaking of the sea, let's get to the fish. Let's change salmon and go for a thyme or fennel sea bream, served with small summer vegetables. This is our simple and effective recipe idea. With this kind of alliance, opt for a slightly fruity white and even citrus fruit like a wine from the Loire, or even from Alsace.

Bring the flame of your barbecue back to life!

The eternal debate on "BUT WHAT TO DRINK WITH THE BARBEUC? "will finally find his answer. No more classic rosé barbecues, the choice of wine is essential and it is made in relation to meat and SUMMER MARINADES!
Barbecueing is not new, since the dawn of time (well, since the discovery of fire), men have been grilling their meat, and they are right because it is good! Most often the barbecue is oriented towards 4 types of meat: red meat, white meat, traditional chipolata and merguez sausages and finally fish. To choose a wine with a barbecue you have to choose it according to the meat and the way it is prepared. So the problem is that at the barbecue we often do the same thing over and over again, the solution? Change from the classics and try marinade.

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