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Discover Tempranillo, Spain's flagship red grape, producing wines with flavours of cherry, plum, leather and spice, combining vibrant fruit with savoury complexity and excellent ageing potential.
Choose a fresh, medium-bodied red for steak and ale pie, textured Chardonnay for creamy chicken and mushroom, and dry sparkling wine or fresh Chardonnay for fish pie. For blue cheese, try Sauternes or sweet Chenin Blanc.
The easiest way to pair wine with BBQ is to match the food’s character with the wine’s structure. Smoke → Syrah or Rioja; Lemon & herbs → Sauvignon Blanc or Albariño; Sweet BBQ → Zinfandel or Primitivo; Seafood & veg → crisp white or rosé; Dessert → lightly sweet wine
A juicy beef burger pairs best with a fruity, medium- to full-bodied Cabernet Sauvignon blend or Malbec, whose ripe fruit, firm tannins and lively acidity complement rich meat and savoury flavours. For alternatives, try Syrah or, for lighter or non-beef burgers, an oaked Chardonnay.
Sangiovese is generally regarded as Italy's most widely planted red grape and is the foundation of wines such as Chianti and Brunello di Montalcino. It typically produces dry, medium-bodied wines with flavours of sour cherry, plum, dried herbs and spice.
Merlot is a dark-skinned red grape that often produces smooth, fruit-driven wines with flavours of plum, black cherry and chocolate. It is famous in Bordeaux and widely grown across the world, from California to Chile.
Second Glass
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