EatEnjoyFizz FunFood Pairings

6 perfect fizz pairings for your favourite BBQ dishes

by Veronica Golawski - June 2, 2017

It’s National BBQ Week! So come rain or shine, we’ve got our grills ready for some serious barbecuing at the weekend. The only thing we’re missing? The perfect fizz. Pairing your eats with the right sparkling companion is the ultimate way to make a weekend barbecue go from ordinary to extraordinary. So find your favourite dish, stock up on the bubbles you need (time to hit the Bubble Shop!) and let a fabulous weekend of snacking and sipping commence!

1. Pulled Pork + Sparkling Rosé

Pulled pork is a barbecue staple – and for such a flavourful recipe, you need a wine that will work with all the complex components of the dish. Rosés are very versatile wines, and stand up well to a lot of different dishes – both salty and sweet. And for a dish like pulled pork, a sparkling rosé is exceptionally great. It has enough enough red wine character to handle all of those delicious flavours in the pork, and the effervescence is perfect for washing down the vinegary slaw that often accompanies it.

2. Sausages + Extra Dry or Brut Champagne

There’s a lot of different sausages you may be serving up, but classic, German-style brats tend to dominate the sausage scene – and for those, classic Champagne is the drink choice. If you’re serving up your sausages with relish or sauerkraut – typical German sausage additions – then an extra dry Champagne will be suitable. The slight sweetness in the wine will go well with the tangy flavours of the toppings. If you’re serving up your sausages sans condiments, you can stick with a Brut variety. Either way, the combination is foolproof; even actress Marlene Dietrich said her favourite meal was a hot dog with Champagne!

3. Cheeseburgers + Brut Champagne

Everyone loves a good burger. Most of the time, this BBQ classic is going to be made with beef, and a Brut Champagne will complement this nicely. A vintage fizz (made fully from the grapes of a single year’s harvest) will bring out the the meat’s flavours. These bubbles also go great with Cheddar cheese, so it’s a double delight if this is your meal of choice! Avoid overcooking the meat if you can; undercooked and juicy burgers will make your Champagne sing, while drier and tougher meat will make the fizz taste a bit harsh.

4. Chicken Wings + Cava

If there ever was a match made in heaven, it was Cava and barbecue. Poultry is a particularly great pairing for all sorts of fizz, but chicken wings slathered in tangy barbecue sauce will truly shine when paired with a cold Cava. Opt for a Spanish sparkler that’s not too subtle, and this wine will will complement those intense flavours in your smoky barbecue sauce (go smoky rather than overly spicy; trust us). Unlike a delicate Champagne, the acidity of a Brut Cava will act as a palate cleanser for that rich sauce – so drink up and enjoy!

5. Lamb Chops + Sparkling Shiraz

Red meat and red wines – it’s a pairing we all know quite well. And when it comes to lamb, in particular, the golden rule is ‘always pick red’. So if you’re willing to go off the beaten, bubbly path this weekend, you’ll reap the rewards of pairing a red sparkler with your lamb chops. White and rosé wine rarely stand up to a gamy and earthy meat like lamb, but a sparkling, fruity Shiraz will not only match it’s intensity and balance savoury flavours, but the bubbles in the wine will also help cleanse the palate and offset fat and richness in the meat.

6. Halloumi + ANY BUBBLES!

Don’t worry veggie fans – we haven’t forgotten about you! If your BBQ is completely meatless or you simply need some options for herbivore friends, then you’ll most likely be serving up a vegetarian favourite: halloumi cheese. With the tangy taste of a feta, the texture of a firm mozzarella and a high melting point that keeps it from turning into a puddle the second it hits the grill, halloumi is great in a burger, on a skewer or even on its own. And, lucky for fizz fans, it goes well with pretty much any bottle of bubbles. The fat and saltiness of the cheese is cut by sparkling wine’s effervescence – so as long as you’ve got bubbles you’re good to go!

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