Summer is (a priori) not the season of Chateauneuf du Pape red served on a long simmered stew of Provence ! In fact, if the sky meets the contract, the barbecue is one of the key fashion. Some tips to choose your wine.
The barbecue
This is probably the way of cooking that best symbolizes the summer vacation for most of us. Excluding fish (much rarer than meat on the barbecue) which are to be associated clearly under a white (even a rosé for example sardines), agreements are to be found with different types of grills.
All variants of sausages (including merguez), it will be a rosé that will hold the rope. A wine a little more dense and structured as a mixed salad. It will therefore be happy to rosé from the Languedoc, Roussillon or the Rhone Valley (Tavel including).
For grilled pork or lamb can be torn between the same type of pink or a red light that can be served cold (to 13 °). One can certainly think for most small batches of Cabernet Franc from the Loire, whether as Saumur-Champigny, Chinon or Bourgueil. Course or a light Beaujolais (rather than a simple Beaujolais cru Morgon as).
For grilled beef, the only wine that can be considered a red is the same type as for pork or lamb or a little more structured as a simple burgundy, a Côtes du Rhône generic (and served chilled), a slightly more dense Beaujolais or Bordeaux Generic tasteless wooded.
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Few simple rules of common sense :
- is the temperature difference which primarily provides the feeling of freshness. So no need to serve your wine chilled when it's 30 °. A white or pink to 12 ° will be very refreshing as a red light at 14 °
- to accelerate the cooling of a wine a bit selected at the last moment, please put your red in the refrigerator for at least an hour or to use your freezer (for white and rosé) by putting a small alarm on your phone after 15 minutes (if you keep it for dessert, en sorbet !).
- to keep your wine cool, Avoid pure ice but prefer the bucket with cold water to which you add more or less ice depending on the wine served.
D’accord dans l’ensemble avec vos conseils.
On pourrait néanmoins ajouter celui-ci : il faut tenir compte de la température ambiante. Sur une grillade de boeuf ou d’agneau, il faut rester sur du rouge léger et servi frais s’il est 13h et qu’il fait 32°. En revanche le soir à 21h ou 22h s’il fait 20° je préfère servir un rouge plus charpenté, presque classique, en évitant effectivement le boisé trop prononcé qui s’accorde mal avec le fumé du BBQ.