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Pairings for Grilled Dishes
The magic of a good grilled dish is not complete without a drink to complement its flavours. From wines and craft beers to creative cocktails, every choice can enhance the profile of a grilled dish. Here are some pairing suggestions for different meats and preparations.
1. Red Meats
Red meats such as steak, entrecote or ribs have intense, fatty flavours that need equally robust drinks to balance them.
Wines:
Red meats such as steak, entrecote or ribs have intense, fatty flavours that need equally robust drinks to balance them.
Wines:
- Cabernet Sauvignon: Its pronounced tannins and dark fruit notes complement rich, juicy meats.
- Malbec: An Argentine classic with hints of plum and spice, ideal with a good asado.
- Porter: With its notes of chocolate and coffee, it pairs perfectly with barbecued ribs.
- IPA (India Pale Ale): Its bitterness cuts through the fat in cuts such as ribeye.
- Old Fashioned: The whisky and hint of orange mix well with the intensity of red meat.
2. White meats
Chicken and turkey are lighter and more versatile, so they can be combined with subtler flavoured or aromatic drinks.
Wines:
Chicken and turkey are lighter and more versatile, so they can be combined with subtler flavoured or aromatic drinks.
Wines:
- Chardonnay: A full-bodied white with hints of butter or oak, ideal for roast chicken with herbs.
- Dry Riesling: Its fruity notes and acidity balance sweet or spicy marinades.
- Witbier: A wheat beer with citrus notes that pairs well with grilled chicken.
- Blonde Ale: Its light, fruity profile complements garlic and lemon marinades.
- Mojito: The freshness of mint and lime enhances spicy and smoky flavours in white meats.
3. Fish and Seafood
The delicate flavours of grilled fish and seafood require drinks that do not overpower them, but add a refreshing touch.
Wines:
The delicate flavours of grilled fish and seafood require drinks that do not overpower them, but add a refreshing touch.
Wines:
- Sauvignon Blanc: Its vibrant acidity and herbaceous notes go well with white fish and shellfish.
- Albariño: Ideal with grilled shrimp or scallops thanks to its freshness and citrus profile.
- Pilsner: Its lightness brings out the natural flavour of grilled fish.
- Gose: With a salty, citrusy touch, it's perfect with seafood.
- Margarita: The balance of tequila, lime and salt goes wonderfully with oily fish such as salmon.
4. Grilled Vegetables
Grilled vegetables have a natural sweetness that is intensified by smoking. Drinks should complement this complexity without overshadowing it.
Wines:
Grilled vegetables have a natural sweetness that is intensified by smoking. Drinks should complement this complexity without overshadowing it.
Wines:
- Dry Rosé: Its fruity notes and fresh acidity match a wide variety of vegetables.
- Pinot Noir: A light red that brings out the flavours of grilled mushrooms and aubergines.
- Amber Ale: Caramel notes complement roasted pumpkins or carrots.
- Saison: Refreshing and spicy, perfect for mixed vegetable dishes.
- Aperol Spritz: Its bitterness and bubbles contrast with the sweetness of caramelised vegetables.
General Pairing Tips
With these suggestions, you can take your barbecues to the next level, creating an unforgettable culinary experience for your guests. Cheers!
- Balance: Look for drinks that complement the weight and intensity of the dish.
- Terroir: Consider pairings from the same region of origin as the dish.
- Trial and Error: The best combination is the one you like. Don't be afraid to experiment.
With these suggestions, you can take your barbecues to the next level, creating an unforgettable culinary experience for your guests. Cheers!
