Pull up a patio chair and sit a spell
Q. What wines do you recommend for serving at a barbecue?
A. This season, entertain with these cool, lesser-known and up-and-coming
Try a Rioja from sunny Spain with favourites like grilled lamb
or prosciutto-style smoked meats. Multi-award winning Osborne
Montecillo Crianza 2003 ($15) has bold aromas of cherry and plum
with earthy undertones. Fuller bodied with plenty of red fruit,
its oak aging adds depth. Acidity level is fresh and there's a
lively finish of chewy cherries.
Refreshing New Zealand sauvignon blanc stands up well to salads
with tangy vinaigrettes, or spicier foods and salsas. Try Coopers
Creek 2006 ($16.95) for the classic grassy nose with gooseberry
and a hint of lemon. Crisply acidic and not subtle at all: a real
mouthful. A pleasant surprise of passion fruit on the finish.
Nobody does rosé better than the French, but go Italian with the
food: a caprese salad followed by anything with lots of garlic
and olive oil. Look to Languedoc in the South of France for a
bottle of JeanJean Arabesque Syrah Rosé ($10) Appealing deep salmon
colour and great price. The mild, almost candied nose opens up
to smoothness on the palate, good acidity and delicate red berry
fruit flavours. Lingering finish.
Canadian cab franc, with its lighter tannins and food friendliness,
is great with herb-roasted chicken or steak. Try the 2007 Cuvée
Awards gold-medal winner Vineland Estates Cabernet Franc VQA 2005
($13) and enjoy the bold, fruity nose with a hint of herbs and
green pepper. Medium bodied, good fruit and great value.