The bbq's are on fire and the wine lovers are gathering around it, demanding for ... blood! By this I mean steaks, sausages and burgers, in other words, Barbecue. So, I'll share with you the basics for a memorable meat lover’s evening accompanied by plenty of wine, of course.
With a juicy and fatty ribeye, I would recommend either a robust Cabernet Sauvignon or a blend of Merlot - Xinomavro, especially if it is coming with a tomato-based barbecue sauce on the side. A delicate and elegant fillet demands for a glass of Limniona or Pinot Noir (put some truffle butter on top and it will be a massive success). In the case of burger patties, we have two options: if they are plain, we will drink a fruity red from Merlot or Augustiatis, while if we put parsley and a mayonnaise-based sauce we would prefer an elegant Cabernet Franc from Loire.
Bonus tip: Dry aged steaks are the Rolls Royce of veal and seek out aged and complex wines, such as Goumenissa and Cabernet blends.
A classic barbequed pork chop goes well with an oaky Chardonnay or a medium bodied, mild red from Tempranillo. On the other hand, marinated and glazed pork belly, with soy and honey for example, demand for New World style reds. A juicy Malbec or Mourvedre will be perfect. Pork sausages will fit like a glove with Agiorgitiko which is fruity and spicy, balancing their fatty and spicy character. If you prefer white wine, you should pick an oaky one, like Assyrtiko or Trebbiano.
Bonus tip: Wild boar steaks have more intense flavor so prefer a rich Syrah with intense fruit, moderate tannins and a pinch of pepper. Don't be afraid to put any plum sauce next to it (yes, it’s amazing !!).
In this case, only chops are allowed, so that there is a little skin and fattiness. Marinate with herbs and lemon and pick a Vidiano. If you accompany them with honey – mustard sauce, I will choose an Aidani from Santorini or an oaky Sauvignon Blanc.