Best bottles to back up your barbecue
Though the cavemen developed lots of useful things (the wheel, fire,the pointed stick), it’s possible their most important offering tomodern man was the invention of the first barbecue.
Though the cavemen developed lots of useful things (the wheel, fire, the pointed stick), it’s possible their most important offering to modern man was the invention of the first barbecue.
Okay, so while what I call barbecue was more like survival to them, their original appreciation of a nicely grilled slab of beef still resonates all the way up to my back deck.
When picking a wine match, keep things balanced, fruit forward and not too expensive. There’s no reason to spend a bundle on a bottle of vino — especially if you’re into wild and expressive sauce and marinades. (Both of which can wreak havoc on a liquid partner).
In South America, where they grill breakfast, lunch and dinner, Argentina is the barbecue champ. True as that may be, I think there’s a convincing case for Chilean reds.
The Carmen 2007 Cabernet Sauvignon ($10.95 - $13.99) takes the classic grill grape and massages it into a rich, black berry-infused charmer; while the Concha y Toro 2007 Casillero del Diablo Shiraz ($11.95 - $13.99) puts a slight Aussie spin on shiraz by injecting a touch of spice into its ripe and rounded flavour.
Prices reflect the range across the country. Some products may not be available in all provinces.
Peter Rockwell is the everyman’s wine writer, working in the liquor industry for more than 25 years and travelling the globe looking for something to fill his glass and put into words.