Usually a barbecue is linked to beer and fresh sodas. However, who said that wine doesn’t go well with it?
Wine is, in fact, a great choice that harmonizes with barbecue. And by barbecue, I mean the meat and the fat. The latter not only has a great taste, but also improves the taste and texture of the juicy meat itself.
For starters, while the barbecue isn’t ready and the meat is being seasoned, I recommend 3 wines:
Sôttal Leve – fresh and light, with a soft taste of tropical fruits, and of little alcoholic content.
Informal – rosé sparkling wine, really fresh.
Santa Cristina Rosé – it is a fresh and fruity Vinho Verde.
Regarding the red meat we’re going to need stronger wines, that have a good acidity to balance the meat’s fat. The protein is going to smooth the wine’s tannin, and together with its acidity, help in digestion, dissolving the fat. To this types of meat I recommend the following wines:
Sanguinhal Cabernet Sauvignon Aragonez – young and fruity wine.
Casal Santa Maria Touriga Nacional Merlot – red wine with a good aromatic intensity and with matured and soft tannin.
To go with white meats, that are never missing in the event, it’s easier to pick a wine as these meats are more neutral. That said, I recommend the following:
Picos do Couto Chardonnay – young and elegant wine.
Quinda do Cidrô Gewurztraminer – gastronomic wine and very elegant.
Muros Antigos Escolha – wine with great structure and balance.
Regarding game meats, that are darker, tender and have a delicate flavor, I recommend:
Bergamota – elegant and complex wine that won’t shadow the meat taste.
Free tip: all the wines should be drunk fresh!
Cheers!
