There’s nothing better than the sizzle of a BBQ – it’s like a symphony to your best memories with loved ones. Smoky meats and exquisite sauces can transform an ordinary gathering into a gastronomic extravaganza. For home cooks and wine enthusiasts, it’s not just about sipping wine; it’s about unlocking the secret to infusing your grilled meat sauces with depth and complexity. Cheers to the art of culinary alchemy. Meat platters are great but they take on a new level with the right wine.
Choosing the Right Wine
You probably realise that the wrong wine at this stage will affect the whole flavour (and have your friends smiling politely rather than because it’s delicious!). Consider the type and cut of meat and match it with a wine that complements its natural flavours.
The first thing you need to understand is how different wines have unique flavour profiles. Full-bodied red wines, like Cabernet Sauvignon and Merlot, are beef’s soulmates, adding a rich and deep flavour to every bite. On the other hand, white wines with their fruity notes, like Chardonnay or Sauvignon Blanc, are like the cool sidekicks that enhance the flavours of poultry and fish, without stealing the show. Cheers to the perfect wine and food duos.
Pairing Wine with Grilled Meats
It’s not true that wines are universal for every meat. For instance, a zesty Sauvignon Blanc can brighten up the taste of grilled fish, while a bold Shiraz can stand up to the heartiness of a grilled ribeye. Here’s a quick guide to get you started:
- Ribeye and Filet Mignon: Rich, tannic reds
- Chicken and Turkey: Medium-bodied whites
- Salmon and Tuna: Light, herbaceous whites or rosés
Tips and Tricks
Don’t worry about the alcohol content because this actually ‘cooks off’ so you’re left with the flavour alone rather than a hangover-inducing meal. We have some more tips to finish for you:
- Always use a wine you enjoy drinking. If it tastes good on your palate, it’ll likely taste good in your sauce.
- Never let the wine boil rapidly, as this can cause it to become bitter. Instead, let it reduce slowly over low to medium heat – a marsala wine reduction is something special.
Wine and meat are like strawberries and cream or like movies on the sofa and Sundays. As you experiment, you’ll discover combinations that will become your signature dishes. Remember, the best pairings come from personal taste, so follow these guidelines as a starting point and then let your palate guide you.
Please don’t let the wine overpower everything (please!), otherwise you might as well just have a glass of wine rather than making a sauce. It is important to use just enough to enhance the flavours, rather than overpowering them. Also, don’t be afraid to try something new and unconventional, as sometimes the most unexpected pairings can turn out to be a match made in culinary heaven.
