Barbecue season has begun across Australia, unofficially of course. I\u2019m sure when you start thinking about which wine to take along to your next barbecue, the default will be a Shiraz or a Cabernet. Classic, right? Classic because they are familiar, but depending on exactly what you will be eating, there may be a better option out there.<\/p>\n
Reds<\/strong> The next step is volume. How powerful are the flavours of the meat or its accompanying dressing? That will help you decide on how powerful a wine you should select.<\/p>\n Shiraz and Cabernet depending on their style can meet both criteria. But outside of these, there are some amazing matches to be made. Italian varieties tend to do well here. Sangiovese is naturally high in tannin with bright juicy cherry fruit. Stefani Estate in the Yarra Valley makes a fantastic example. From a warm year such as 2016, it has some added weight and rich flavours perfectly matched to a hearty piece of steak.<\/p>\n Blends are also a great versatile option. Cotes du Rhone is often overlooked but at its core it is built around the same varieties as our GSM blends here in Australia. Bright juicy-fruited Grenache, structure, earth and spice from Mourvedre and Shiraz bringing some depth to the fruit along with some polish to the structure. It\u2019s a great option because it brings elements that will complement almost any meat served, so if you are flying blind on the food to be served this is a great all-rounder. Mont Redon in the Rhone Valley produce a ridiculously good value option ($23).<\/p>\n Whites<\/strong> If you are opting for lighter white fish or even fish with some fresh herbs, then a light crisp white is going to be your go to option. Sauvignon Blanc is tried and true, but varieties like Gruner Veltliner and Verdejo\/Verdehlo are also high in compounds known as pyrazines which give the wines a grassy\/herbaceous edge to complement the flavours while the crisp acidity cuts through the oil and keeps you refreshed. Gruner Veltliner finds its home in Austria and Domaine Wachau in Kamptal make a classic example of the variety, the 2015 ($25) is all citrus, apple, subtle pepper and herbs. Juicy and crisp from a great vintage.<\/p>\n For the richer fish options such as salmon or barbecue prawns, you will need something with a little more weight to match the flavours. Chardonnay, Viognier and Pinot Gris are good options. It\u2019s hard to go past the locals here.<\/p>\n You know Pinot Gris, but you might not have tried many local options which are starting to carve a reputation for themselves and the region. Wirruna Park, Baie and Brown Magpie all make classic examples of the variety that are worth going for this summer.<\/p>\n","protected":false},"excerpt":{"rendered":" Barbecue season has begun across Australia, unofficially of course. I\u2019m sure when you start thinking about which wine to take along to your next barbecue, the default will be a Shiraz or a Cabernet. Classic, right? Classic because they are familiar, but depending on exactly what you will be eating, there may be a better […]<\/p>\n
\nThe starting point is going to be tannins. You may not like wines that are high in tannin and give you that mouth puckering astringency. But what those tannins love is protein. Your mouth is full of them, so when you drink a glass of tannic wine, the tannins go chasing proteins, binding with them and sucking the moisture out of your mouth. When you eat a piece of steak or some lamb chops, the fatty proteins in the meat step in and soak up all those tannins, leaving you to enjoy all the delicious flavours of the wine without too much of the astringency.<\/p>\n
\nHere we are looking at acid and texture primarily. A great option for seafood and salads.<\/p>\n