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.
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.
Access wine sales on iDealwine
Find a food and wine pairing
Read our tips for marriage main course and wine
Some recipes :
Also read in the Blog iDealwine :