Published on July 22nd, 20160
Wine With Barbecue Food
By Rebecca Dunphy
We sure can rival the Aussies when it’s barbecue time…
Let’s not beat about the bush. We Brits are not known for our BBQs, however with the best British steak we can rival any Aussie Barbie or South African Braai.
Fancy a steak your ancestors would have chargrilled back in 1066? Try the rare “Sussex” breed that descends from beasts that roamed the Weald forests as early as the 11th Century.
For beef reared as it should be, seek out The Marvellous Meat Co or Butter Box Farm. I opted for a piece of rump. It’s great value, full of flavour, however being lean muscle, it can be tough. To tenderize I like to marinade with olive oil and fresh herbs. The only sauce needed is a robust, juicy red wine.
Barbequing intensifies flavours and gives a delicious smokey succulence to the meat. A wine that is too light or subtle will be over powered. Fattier cuts like rib eye welcome tannins, but rump steak is densely textured and fatless (lucky rump!). So for rump I would recommend a wine with structure from fresh acidity rather than gruff tannins. Alternatively, choose a wine where the tannins have softened with age.
Try a herby southern Italian red like Nero d’Avola or Aglianico, a juicy Spanish Tempranillo or a spicy southern French red. If you prefer something richer and more savoury, you can’t go wrong with a chocolately Argeninian Malbec, smokey South African Pinotage or a peppery Australian Shiraz. All will bond with your steak as nature intended.
Rebecca recommends –
Bolney Estate, Cuvée Noir, UK
Try something different with your dense steak, a sparkling English red! Bolney’s is inky red with bouncing bubbles that taste of summer pudding fruit and a hint of spice. Amazing with all things grilled.
Available from most supermarkets
Fresh redcurrants and juicy plums, wrapped up in sweet vanilla oak. A flattering match for the smokey intensity of grilled meat.
Available from Vinceremos, £8.53
Aglianco once made the great wines of Roman times. Rich and spicy with black cherry fruit and a dollop of jam. I loved its herby, gamey edge that works brilliantly with barbequed beef or lamb.