Wine with Leslie: Three wines and a bourbon to pair with a summer barbeque
California cabernets are also an option, of course, but the best cost too much and the affordable ones are rarely worth it
So it's the 4th of July, and 250 years since the signing of the Declaration of Independence. I am celebrating the anniversary by talking about barbecues, as tied to American Independence Day as fireworks and Jefferson.
All nations, somewhere in their past, cooked meat or fish over fire; but American hegemony made the word famous. African slaves brought their barbecue traditions with them to the US, and to this day the best and most famed pit masters are their descendents. Traditions vary throughout the southern states with many local traditions. In the Carolinas it’s pork, while in Texas beef is king, in Tennessee they smoke over hickory and there are more Mexican influences as you go south and west.
For Irish-style barbecues we tend to keep it simpler but those smoky rich umami flavours should still be there. My first tip is to serve the red wine a little cool, perhaps at 10 Celsius or lower. Classic matches for rich barbecue like malbec, zinfandel and Southern Rhône all work well cool. If you are doing braai style barbecue consider syrah or pinotage and for Aussie barbecue you need shiraz, perhaps McLaren Vale GSM or grenache.
And don’t forget whites; I prefer aromatic and textured whites to simple sauvignons and pinot grigios. Think Portuguese arinto and antão vaz; Spanish albariño, godello, treixadura and xarel-lo; Californian or Mâcon chardonnay; grenache blanc, vermentino or viognier; Italian grillo, greco or fiano; and don’t forget German riesling and Austrian grüner veltliner.
Here are three wines and a bourbon to match your barbecue; an aperitif, a white for fish, chicken or vegetarian dishes and a zinfandel for red meat. California cabernets are also an option, but the best cost too much.
This is on offer in Dunnes Stores, reduced from €16 and thus a total bargain.
I adore white port (I featured Kopke a few weeks ago), and especially love it in summertime on ice or as a long drink mixed with tonic, lemon and mint: the perfect barbecue aperitif.
Taylor’s Chip Dry is more serious but this Taylor’s is fun, lightly honeyed with ripe pear and lemon flavours.
- Dunnes Stores
Godello is my favourite Spanish white grape, at its best it has the weight and some of the texture of albariño but is generally more complex and layered.
I love it with fish, shellfish and even fried chicken. This is a lighter version but still interesting, floral apricot and lemon scents, a zesty palate and a saline tangy finish.
Reduced from €16, the name means octopus in Spanish.
- Dunnes Stores
Zinfandel, we now know, is the same grape as primitivo and tribidrag (Croatia) and there are many fine Californian examples: Seghesio, Ridge, Grgich Hills; Beringer; DeLoach and others, just stay away from sweet confected ‘white zinfandel’.
Ravenswood is an old reliable, black pepper, chocolate and smoke, weighty ripe and juicy with texture and not a little complexity. Serve a little cool for best results.
- Bradleys; Matsons; Whelehans; Jus de Vine; O’Briens; wineonline.ie
Buffalo Trace just outside Frankfort (capital of Kentucky) is home to some of the most sought-after whiskey in the world: Pappy Van Winkle; Blantons; WL Weller (same recipe as Pappy) and George T. Stagg.
Eagle Rare is a 10-year version of Buffalo Trace, roasted orange peel, spice and apple purée, smooth, layered and properly complex.
- Bradleys; O’Briens; Drink Store; Wine Centre; Worldwide Wines; Celtic Whiskey; Independents
