With the beaming sun a firm fixture in the Indonesian sky, many will take the opportunity to enjoy a deliciously succulent BBQ. The ability to adapt your taste to the flavour profiles of a BBQ is one of the many reasons why they are so popular, and as a result one thing that can elevate your pleasurable experience is a nice bottle of wine. While many will look straight to the BBQ favourite of Cabernet Sauvignon there are other wines that can add something new or take your BBQ to the next level of flavour. To give you some ideas, here are eight BBQ-friendly wines and where they are from.
If any country is known for its BBQ-friendly wines, then it is Argentina. Four distinct seasons allow for the grapes to be slowly grown with lovely dry results. The Malbecs produced have such a complex flavour that they bring out all of the best elements of an expensive steak. If you enjoy a rare or medium-rare steak, then this is the wine for you. Check out the Kaiken, Luján de Cuyo, Mai, and Mendoza for some amazing results.
One of the first New World wines to break into the wine market, Australia has always been at the forefront of wine and meat combinations. Most of the grapes varieties lend themselves to BBQ flavourings, but the Shiraz is a particular favourite with vineyards dating back to 1843. Due to it being one of the oldest and most popular producers of Shiraz wines, the Barossa Valley is a safe choice when looking for any full-bodied option.
Famous for its Tempranillo blends, Spain is culinary masterclass when combining meats and wines. The most famous is the Rioja, which is normally used to enrich the tastes of a delicious cheese platter. The complex richness of any aged Rioja lends itself to most red meats. Particular standouts are chorizo, a rare steak, or barbequed vegetables. Any well-aged Rioja with a 100 per cent Tempranillo will add depth to your BBQ, a safe choice being Marqués de Cáceres, MC, Rioja, and Mainland Spain.
Merlot, South Africa
Merlot is a favourite across the world with the flavour profile lending itself to most people’s palates, but due to the hot and dry weather in South Africa you can find some very complex tasting notes. This mean that you can combine a South African Merlot with any red meats or overly spiced sauces as the wine will not be bullied by any over-complex flavours. A good one to start with is the Mount Rozier The Beekeeper from the Stellenbosch region.
The dry and hot weather of California lends itself to the growing of wines perfectly. More and more reds and rose wines are becoming popular around the world. One of the most renowned rose wines is the Zinfandel, with the young flavourings being sweetish and bland while the darker reds can have powerfully constructed, brambly elements with raspberry and blackberry-like flavours and plenty of tannins and spice. A great choice to start with would be anything from the Michael David Winery, which produces The Seven Deadly Zins range.
The uniquely made Amarone wines of Italy uses the partially dried grapes to produce an amazingly complex wine. It is produced in three geographical sub-zones of Classico, Valpantena, and Est, the extended zone. The Classico region tends to be the most elegant and aromatic version, which makes it perfect for the Asian market and seafood dishes. Shellfish like barbequed prawns or squid can stand up to the Amarone flavourings quite well. A famous choice would be the Amarone Classico, Della Valpicella Classico DOCG.
Pinot Noir, New Zealand
A fruity favourite that offers finer notes of oak and cherry, Pinot Noir is a popular wine to enjoy with lamb, but it is also a perfect choice accompany pork dishes like chops or ribs. Always look for wines from the Marlborough valley for some world-famous grapes that are always reliable. Popular choices are the The Ned, Pinot Noir, Marlborough or the world-renowned Cloudy Bay.
Originating in the famous Bordeaux area means that you’ll be enjoying a full-bodied Merlot. If you find a young wine you’ll be tasting chocolate and black cherry, with the older wines having additional vanilla, blueberry, and a hint of spice. These flavouring add to most BBQ dishes but are really good with the sweet and sour dishes that are popular in Thai cuisine. A popular choice would be Château de Castres, Graves, Tour de Castres.