The choice of wine will depend on the type of meat!
With a meat with a strong character like beef, a simple herb is enough to change the taste like rosemary or thyme for example. With this, red wines with red and black fruit aromas will be in the spotlight. Wines with a few tannins and a slightly fleshy side in the mouth will go well with this type of meat, so think of rather simple but powerful wines to accompany the taste of beef. You will find this type of wine in Bordeaux, Languedoc or the reds of the Rhone Valley.
For white meats such as chicken or pork, opt for a fresh rosé or a red with a light mouthfeel that will accompany the meat and support its taste without altering it. For example, marinate your pork or chicken in a marinade with herbs and lemon, it changes, it's fresh and it's good! Think of the Mediterranean or Loire rosés for this marinade. Red wines from the Loire or Bordeaux can also do the trick on stronger marinades with spices for example, as on raw meat.
For our famous sausages and merguez, choose a wine according to their tastes. Beaujolais can be a good ally like some Rhone reds with intense notes of fruit and spices for the merguez. Alternative to the sausage with herbs, why not the duck sausage for example, less complicated to cook than duck breast and just as good. Go into the kitchen and innovate, small fresh chorizos that you will cook on the barbecue, cut them into slices and put them all 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.
Speaking of the sea, let's come to the fish. Let's change from salmon to sea bream with thyme or fennel, accompanied by small summer vegetables. This is our simple and effective recipe idea. With this kind of alliance, opt for a white wine a little fruity and even carried on citrus fruits like a wine of the Loire, or even of Alsace.
The eternal "BUT WHAT DO WE DRINK WITH THE BARBEUC" debate will finally find its answer. Gone are the days of the classic barbecue-rosé, the choice of wine is paramount and it is made in relation to meat and SUMMER MARINADES!
Barbecue is not new, since the dawn of time (at least since the discovery of fire), men have started to grill their meat, and they are right because it's good! Most often the barbecue is oriented towards 4 types of meat: red meat, white meat, the traditional chipolata sausages and merguez à gogo and finally fish. In order to choose the right wine for your barbecue, you have to choose it according to the meat and the way it is prepared. So the problem is that on the barbecue we often do the same thing over and over again, the solution? Change the classics and try marinade.
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