Bring out the BBQ

The barbecue season is upon us

Barbecue season is upon us. Burgers, sausages, chicken drumsticks and salad are the staple of many a good barbecue. For the more adventurous perhaps a grilled sea bass. Barbecue and a few beers always seems to work well. So here are my tips for great barbecue drinks.

Get the ball rolling with a refreshing mojito. rum, lime, mint, sugar, ice and sparkling water. Simply throw it all into a blender, pour and add a few mint leaves and a segment of lime. They look great and will impress even the most cocktail sceptic.

For a beer try the new'ish' (1980) American Pale Ale beers. Brooklyn, Goose Island and Sierra Nevada to name a few. They new beers using American cascade hops giving a fresh, clean and fruity finish. Fantastic with a lamb kofka.

For the main event what screams barbecue more than a bottle of Australian wine. If you are flaming a rib eye steak look out for an South Australian Barossa Valley Shiraz. Big and bold it will blend harmoniously with the fatty meat.

One of my personal favourites is Cabernet Sauvignon from Coonawarra, South Australia. It has a similar maritime climate as Bordeaux. This near coastal land offers wine full of blackcurrant and cassis. Although they can be very expensive you can pick one up for £7.50 a bottle.

If you want a quaffing white wine that can stand on its own with or without food, Torrontes from Argentina is a must. Usually very keenly priced and now available in supermarkets, delivering a crisp and aromatic wine. Fans of Viognier should definitely give this one a try.

Food & Wine by Paul Sheerin
Pshearse@gmail.com