Barbecue & Wine
During the last couple of years, the classic barbecue has been turned into sophisticated outdoor cooking. The demands on the quality of the meat, fish and vegetables used have increased just as much as the desire to have the perfect wine to accompany the food.
Facts
-
April
is the most popular month to start the barbecue season
-
39,19 %
of consumers have a barbecue every two weeks
-
80 %
are equipped with a gas grill
When choosing a wine for your barbecue, you have to bear in mind that the taste of the grilled foodstuffs is often more intense than if they were fried in a pan, owing to the roast aromas and smoke flavors. Thus even a red wine might sometimes be a suitable partner for a grilled fish or white meat. Velvety Pinot Noir or fruity Saint Laurent spring to mind. They are low in tannins and boast a subtle fruitiness – thus they do not drown out the white meat or fish.
In case the grilled meat has stronger roast aromas, it’s better to serve a Lemberger or Dornfelder - preferabley aged in a barrique barrel - along with it, since these wines are richer in tannins by nature.
What is being barbecued?
Schnitzel, pork steaks and similar meats are often marinated in oil, garlic, herbs and spices. Ideal wine companions are hearty Riesling or Pinot Blanc, as well as dry rosé wines, e.g. based on Pinot Noir.
Beef: If you want to treat your guests to something really special, go for Dry Aged Beef. The dry, well-hung beef matures at constant humidity levels of 60% and – depending on the piece – between 7 and 28 days. Connoisseurs salt the steak about 15 minutes prior to putting it on the grill to get more roast aromas. Then they grill the meat on thoroughly glowing coal for one minute per side, before cooking it on indirect heat until it reaches the desired core temperature. Pepper is only added at the end. A premium piece of meat does not require anything more than a red wine that is its equal in quality, such as a strong Lemberger. This Lemberger should have aged in barrique – for quite some time, ideally – so that its tannins have mellowed.
Fillet of beef or entrecote on the grill are done faster than rib eye. Consequently, they are not as rich in roast aromas. A velvety Pinot Noir is an excellent choice to accompany them.
Along with a lamb cutlet with a Mediterranean seasoning, grilled to crispy perfection, we recommend a hearty Lemberger or Dornfelder, aged in a barrique barrel, if you like.
Poultry – chicken breast, turkey escalope or breast of duck: The tender meat gets a more intense taste on the grill, which goes very well with a dry rosé. In general, rosé wines are great partners for a carefree barbecue enjoyment.
Fish such as trout, char and gilthead are often softer and juicier when grilled wrapped in tin foil rather than directly on the grate. Pinot Blanc, Chardonnay and Silvaner are perfect companions. A light Riesling from the Moselle with subtle fruitiness is welcome as well.
If the fish is prepared directly on the grate or in a grill tray, maybe even marinated or strongly seasoned, it required a partner such as a stronger Riesling or Chardonnay. A lightly chilled dry red wine can also be an adequate companion for heartily seasoned fish.
Whole fish with herbs can take a juicy Silvaner, which also boats herbal aromas – or even a red wine that is not too full-bodied.
Shellfish such as scampi and prawns are roasted in a grill tray inside their shell, so they don’t lose too much of their juice. All seafood should never be cooked for too long or over too much heat. This kind of seafood likes a fresh Pinot Blanc.
Silvaner, Müller-Thurgau or Pinot Gris are delightful companions for vegetarian and vegan treats. With their subtle aromas, they bring out the best in the vegetables. And – a universal truth – a dry rosé is always a great choice. Vegetables excellently suited for a barbecue are eggplant or oyster mushrooms, served on a plate with hummus or tzatziki. Vegetable skewers – for instance with cherry tomatoes, chunks of zucchini, stripes of bell pepper and tofu – are delicious as well.
And for those who prefer an Asian-style barbecue, we recommend a semi-dry Riesling. You can even try a sweet Riesling if things get really hot, because the wine’s sweetness will soften the spiciness of the food.
Chilling wine
In the summer, wines should generally be served 2-3 °C colder, because they very quickly warm up in the glass. You might even opt to lightly chill red wines in summer, if they are not too complex and rich in tannins.
Chill with ice
If you are in a hurry, just place the wine bottle inside a champagne cooler or a large bowl filled with ice that has been sprinkled with a handful of salt. This will make the ice thaw faster and increase cooling by evaporation. If you lightly move the bottle inside the ice, you heighten the cooling effect.
Cooling cuffs
You should always keep some cooling cuffs for wine bottles ready in the freezer. They are pulled over the wine bottle and chill the wine down to the prefect drinking temperature within about 10-15 minutes. The cooling cuffs come in different sizes – there are varieties for slim wine bottles as well as more bulbous Sekt bottles.
Bottle coolers
Bottles that have already been chilled keep their temperature for a longer time in wine coolers made of clay, perspex or stainless steel. In order to add to the effect, you can put some ice into the cooler.
When do fish and red wine go together?
This combination is highly recommended when grilling fish, because roasted and smoky aromas intensify the flavor of the grilled food. Velvety Pinot Noirs or a fruity Saint Laurent are quite suitable companions here.
Varietals
More recipe ideas
with goat's cheese Courgette and chanterelle salad
with goat's cheese
- 2 ganze Zucchini
- 3 EL Rapsöl
- 1 kleine Schalotte
- 300 Gramm Pfifferlinge
- 1 Msp. gemahlener Piment
- 2 Bund Rucola
- je 1/2 Bund Kerbel u. glatte Petersilie
- je 3 EL Walnuss- u. Rapsöl
- 4 Stück Ziegenkäse-Taler
- 1 Prise Zucker
- nach Belieben Salz & Pfeffer
Salad:
Wash the courgettes and slice thinly. Place in a bowl and mix with the oil.
Heat a grill pan and fry the courgettes in batches until golden brown. Season with salt and pepper, place in a bowl.
<p
<p>Peel and finely dice the shallot. Clean the chanterelles, wash if necessary and pat dry. Depending on size, cut in half if necessary.
<p
<p>Sauté the shallot in a pan until translucent. Add the chanterelles and fry vigorously for 3 minutes while stirring. Season with salt, pepper and allspice. Add to the courgettes. Wash the rocket and spin dry.
Dressing:
Wash the herbs, shake dry. Pluck the leaves, blend finely with both types of oil and vinegar in a blender or with a hand blender. Flavour with salt, pepper and sugar. Pour over the courgette and chanterelle mix and mix loosely with the rocket. Arrange on plates, sprinkle with goat's cheese.
- Pinot Blanc (trocken)
with ribbon noodles Coq au Riesling
with ribbon noodles
- 1 ganzes Huhn
- 0,4 Liter Riesling
- 0,2 Liter Sahne
- 1 kl. Glas Cognac
- 2 Stück Schalotten
- 1 Stück Knoblauchzehe
- 1 Stück Eigelb
- 1/2 Bund Petersilie
- 1 EL Mehl
- 50 Gramm Butter
- 1 EL Olivenöl
- nach Belieben Salz & Pfeffer
Carve the chicken. Heat approx. 50 g butter with 2 tbsp olive oil in a large frying pan and fry the chicken pieces until light brown (without the lid). Season lightly with salt.
Finely chop the shallots, peel and finely chop the garlic. Chop the parsley and add everything to the meat. Sauté briefly with the pan closed. Pour the cognac over the meat and light it (flambé). Deglaze with 1/3 litre of Riesling and leave to simmer for half an hour over a low heat. If necessary, add a little more wine and simmer for a further 10 minutes.
Remove the chicken pieces and keep warm for a short time. Mix 1 tbsp of flour with 1 egg yolk and the cream and whisk into the sauce. Flavour with salt and pepper. Return the chicken pieces to the pan. Serve immediately.
This goes well with tagliatelle.
Variant:Fry 150 g fresh mushrooms in 50 g butter and add.
- Riesling (trocken)
with semi-dry wines Flädlesuppe
with semi-dry wines
- 1 Bund Schnittlauch
- 1 Liter Fleischbrühe
- 150 Gramm Weizenmehl
- 300 ml Milch
- nach Belieben Speckschwarte zum ausreiben der Pflanne
- Etwas Salz
Make a smooth, not too thick batter from the flour, milk, eggs and a pinch of salt. Heat a heavy frying pan on a high heat, rub with bacon fat, pour in a small dollop of batter, allow to spread and fry thin pancakes (flädle).
<p
<p>Leave the pancakes to cool, halve and cut into thin strips.
Place in clear, very hot meat stock and serve immediately.
<p- Trollinger (halbtrocken & feinherb)
with chanterelle and onion leek, served with potato and grilled cheese ragout in grilled tomato Chop of Hunsrück veal
with chanterelle and onion leek, served with potato and grilled cheese ragout in grilled tomato
- 4 x 300 Gramm Kotelettes
- 250 Gramm Pfifferlinge
- 4 große Kartoffeln
- 2 große Grilltomaten
- 180 Gramm Flammkäse
- 50 Gramm Knollensellerie
- 200 ml Spätburgunder
- 200 ml Sahne
- 50 Gramm Butterschmalz
- 2 EL Butter
- 1 EL Rapsöl
- 6 Stück Lauchzwiebeln
- 1 kleine Knoblauchzehe
- je 1 Zweig Thymian & Rosmarin
- je 1 TL Majoran & Oregano
- nach Belieben Salz & Pfeffer
Peel the potatoes, celery and garlic clove, crush the garlic and cut the potatoes and celery into small cubes. Heat the rapeseed oil in a pan, add the potato and celery cubes, sauté briefly and top up with ⅔ of the cream. Season with salt, pepper and the crushed garlic and leave to simmer for approx. 6 minutes. Add the oregano, marjoram,
add a little thyme and the diced flambé cheese and remove from the oven immediately.
Season the veal chops with pepper, fry in the pan in hot clarified butter for approx. 3 to 4 minutes on both sides and then cook in the oven at 160 degrees for 8 to 9 minutes. Then leave the meat to rest briefly.
Cut the grilled tomatoes in half, remove the skin, place on a baking tray and fill with the potato and flambé ragout. Place the baking tray in the oven with the chops for approx. 6 - 7 minutes. Add 1 tbsp of butter and the sprig of rosemary to the roasting mixture, deglaze with the Pinot Noir, reduce a little and refine with the remaining cream. Season to taste with salt and pepper.
Clean the chanterelles and spring onions. Wash the spring onions well, cut into 5 cm pieces, blanch briefly in salted water and rinse in ice water. Heat 1 tbsp butter in a pan, add the chanterelles and sauté for 2 - 3 minutes. Add the spring onions and the rest of the thyme and season with salt and pepper.
<p- Riesling (trocken)
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