Food and wine pairings for BBQ cooking
Although you can barbecue almost anything, you sometimes lack originality when it comes to choosing the wine to accompany your grilled meats. Luckily, Kokko gives you the best associations to know what to bring up from the cellar. To be drunk in moderation of course!
What to drink with beef?
Entrecote, sirloin steak or rib steak: these superb pieces are truly magnified on the barbecue. To combine with the grilled aromas of this meat with a pronounced taste, we choose red wines, powerful and woody. You can bring out the great wines of Bordeaux like more modest wines but with body like a Bandol, a Côte du Rhône or a wine from the Pays d'Oc.
Discover our recipes for enhancing beef on the BBQ:
What to serve with poultry?
Skewers of turkey, grilled chicken, spicy, marinated, with lemon, thyme, rosemary, garlic, teryaki sauce... The possibilities are endless to flavour poultry. With a marinade with tangy citrus notes, you can play the freshness card to the full with a grey rosé. White wine lovers will prefer a Pouilly-Fumé or a dry Jurançon and for those who prefer red wine, a Saumur-Champigny.
With a chicken with strong spices, a red wine will be more appropriate. One turns to the Loire with a Saint-Joseph or a Crozes-Hermitage. Finally, to taste a grilled chicken, a wine from Languedoc or Beaujolais will do the trick.
Our recipe ideas to sublimate poultry on the BBQ :
Don't forget to give your dishes a twist by smoking your food: how to become the king of Kokko smoking.
Which wine with fish?
You fly to the south of France to taste a grilled sea bream or sea bass, whether you accompany a rosé from Provence or Corsica. A sardinade in sight? You stay with the rosé but choose it with more body like the rosés of Roussillon or Collioure. Those who prefer white wine will not be outdone, opt for dry and fresh wines such as a Côtes de Gascogne, a Baux de Provence or a white Bandol to attenuate the grilled taste of fish. With seafood, a Chablis or a Chardonnay will be effective.
Discover our best grilled fish recipes:
How to accompany sausages?
Merguez, chipos, knacks, Morteau sausage, Toulouse sausage, etc. they are the queens of the barbecue! No need to bring out your great vintages and vintages, you're more likely to go for a good franquette with a rosé, but rather a Bordeaux wine like Clairet because it has more character, ideal with herb chipolatas. A Beaujolais or a red Rhone, fruity and spicy, they will go marvellously well with merguez.
Which wine to pair with pork?
Sometimes a little sulky for the rest of the year, except on cold cuts or in small salted lentils, pork is particularly well suited to barbecuing: ribs, ribs, breast... It smells like American cooking! Young and fruity wines will know how to sublimate it marvellously. You can go to Burgundy with a Pinot Noir or a Gamay or you can change region and opt for a red Sancerre.
Here are a few barbecue pork recipes for you to enjoy:
And with a vegetarian barbecue, what are we drinking?
And yes, it's not only meat and fish lovers who will enjoy the barbecue. Tofu, seitan, tempeh: it all depends on how you cook them. In fact, vegetable substitutes are most often eaten marinated to give them flavour, and that's good, because it's ideal for BBQ cooking! Depending on the flavours you've associated with them, you can decide which wine to combine and there's nothing complicated about it, it's just like with meat and fish!
Still not convinced by vegetarian cuisine? Make up your mind around the barbecue with our delicious recipes!
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