Wine with Leslie: Wines to pair with summer barbecue staples
Pic: iStock
This June Bank Holiday weekend I have made very few plans except for a shellfish order from my local fishmongers and a thick piece of sirloin from my butchers.
The sirloin will be rubbed with lemon, salt and olive oil and grilled on the barbecue as will langoustines and a split lobster.
I’ll match these with fizz and Vouvray (see below) and some lightly chilled reds - if it rains I have a large umbrella - I’m not going to be denied my bank holiday barbecue!
Wines for barbecues should ideally have texture as well as flavour but do not need to be complex.
I would keep those aged Bordeauxs and those Gran Reserva Riojas for another time and serve lightly chilled young wines or Crianzas instead.
Natural reds served cool and Pet-Nats and rosé are also good all rounders.
I do hope to make it to Bloom in the Phoenix Park one of the days, and will be hanging around the drinks tent most likely as there are some new Irish drinks being launched this weekend including a new Kinsale Mead as well as craft beers and poitíns.
I will also be picking up new potatoes.
Recommendations this week are a lively Gascogne white perfect for light lunches and seafood, and two season-appropriate wines from the Loire.
Sparkling rosé just seems like the perfect wine for a June Bank Holiday while I always view Vouvray is the thinking person’s white wine.
Vouvray is justly famous as a wine region but is not one we see on our shelves all that often.
I love it for its texture and the way it seems to linger on the palate and in the memory like a first kiss.
It is also terrific with seafood or with difficult to match dishes like Caesar Salad and Salad Niçoise.
This light crisp Gascony white is perfect for summer and light meals (it is 11.5% ABV).
Made from 60% Colombard with 20% Sauvignon Blanc and Gros Manseng.
Fruity peaches and tropical fruits on the nose, lemon zest and white flowers with a pleasing zingy palate.
Owned by Bollinger Champagne these days, I’ve always found this producer reliable and in the past have recommended their Chenin Blanc and red Saumur.
This Cabernet Franc based Crémant is fruity but dry and will match nicely with some fresh strawberries thanks to its red berry fruits and scent of rose petals. Also try with scampi and chips.
I don’t mention Vouvray very often and I’m not sure I’ve ever featured this one which is a benchmark wine for the region capable of ageing for at least 10 years.
Aromatic and almost lush on the nose with ripe pear and tropical fruit notes - textured and intense on the palate with vibrant acidity, fine length and layers of complexity.
I’m a big fan of Mark Lucey’s Lineman beers - always packed with flavour. This seasonal was created for warm weather and is a hybrid German (wheat based) weissbier and a punchy IPA (using BRU-1 & Hallertau Blanc hops).
Pineapple, muscat grapes and citrus aromas - crisp, lively and fruity on the palate with a big dollop of hops on the mid palate and tangy dry finish with lingering spice notes. Delicious!
Also watch for his gorgeous Big Beans Coffee Brown Ale.
