- Published: 12 July 2006 12 July 2006
Make sure you don’t go for a wine that’s got a high alcohol content. Barbecues are synonymous with warm weather (unless you’re reading this in Scotland) and slightly salty food. Both create a thirst and slaking it with too much alcohol is not the answer. There are quite enough problems associated with barbecues – charcoal won’t burn; long delays in cooking; chicken burnt on the outside and pink in the middle – that creating another by knocking everyone out with highly alcoholic wine is another that you just don’t need. Go for something with an abv of 12.5% or lower, or be dammed.
Don’t go over the top:
After choosing something refreshing with a lower degree of alcohol, make sure that it’s something fruity, low in tannin which can be served chilled. This doesn’t rule out red wines. There are plenty of reds that fit the bill. Beaujolais, although quite unfashionable due to the Nouveau overload we saw in the ‘80s, is made from the Gamay grape which is both light in tannin and very fruity. There are many types, the best being named after the villages they come from such as Morgon, Fleurie and St Amour.
Cushion your landing
Whites are easy:
For a little more weight, add in a lively, fresh Chardonnay. Not one of the big oaky, alcoholic Aussies but a young, quaffing Southern French from the Pays d’Oc or the Languedoc region.
Spare your wallet:
Tell your friends. If your friends are accustomed to turning up at your parties with bottles of wine they bought for a fiver from the shop across the road, tell them to forget it. Or rather, ask them to bring food instead, maybe dessert. If they turn up with a frozen shop-bought gateaux then ask yourself, do I really like these people? Life really is too short.
Climate change podcast
An aperitif by the coliseum
As COVID-19 conspires with the grimmest of winds and rain to force a societal retreat behind our own front doors, the word ennui springs to mind. The muddle of displeasure is pierced when Natalia hands me a large bulbous glass of a liquid I do not recognise.
Artichoke pasta and very fine Pigato
Britain’s lamentable exit
On the eve of Britain’s official departure from the EU, my partner and I decided to explore a small town on the Italian Riviera where thewintry cold doesn’t feel so much like cold war bite.
I had warned my significant other that I would be having an inverse departure party, a release of the sanity valve if you like!
Soave: volcanic wines with elegance and longevity
Sitting inside the ancient castle walls inside the town of Soave, a short drive from Verona in northern Italy, the unique slightly almond aroma of the indigenous grape, Garganega, rises gently from my glass. The castle sprawls up the side of an extinct volcano that gives the region its variant soil structures that mark out the better quality of Soave wines.
An American In Paris; Tanisha Townsend (@GirlMeetsGlass) discusses podcasts, Paris wine bars, & what she's drinking at the moment
Tanisha Townsend decided to move to Paris 4 years ago after regularly passing through the city en route to the world’s most famous vineyards. In fact, it was about 2 years ago at the Printemps de Champagne Bouzy Rouge tasting in Reims that I saw (who we shall now refer to as) GirlMeetsGlass chirpily speaking to her web followers on Snapchat.
Wine tasting in Galicia: The pilgrims search for Albarino
The cathedral in Santiago de Compostela, the final resting place of Saint James, rises out of the landscape, infested with antiquity. The rambling steep streets give way to shafts of dramatic light, emblazoned chapels, and tightly packed tapas bars, dusty, as old novels pressed together in antiquarian bookshops.
Interview: (Re)Defining the Entre-Deux-Mers, climate change & tasting with Stephane Dupuch
Driving into the Entre-Deux-Mers region from the north, the vineyards roll out like a bright green deep-pile carpet across the undulating land. It’s hard not to be excited about tasting wines with so much heritage, as we head to Chateau-Sainte-Marie to meet with 5th generation owner, Stéphane Dupuch.