Concha y Toro

Francisca Jara 14/08/2020

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Wine pairings

Everything on the bbq

Whether in meat, vegetables or fruits, there is nothing better than cooking on the grill with that distinctive smoky note. Here we tell you which are the best wines to pair with whatever you decide to throw on the bbq.

But before you start getting ready with the preparations, if it is a very hot day we recommend you chill all your wines, specially the red ones. Even those big and bold red wines taste better when they are at room temperature (no more than 18 °C). By the way, don’t forget to avoid plastic glasses to take care of the environment and as they make wine taste bland. Always prefer glass. Finally, because it takes time to have the fire ready, we invite you to uncork some sparkling wine as Devil’s Collection Brut that pairs wonderfully with the first bites of your grill. Plus, will make the waiting time a much more pleasant moment. Enjoy!

  • Grilled salmon & Rosé
salmon2

For oily fishes as salmon or mackerel -whose bold flavours increased when they are cooked over the fire-, a wine with refreshing acidity, juicy fruit and the right body as Casillero del Diablo Rosé, will balance this mixture without hiding this delicate flesh. While the blackberry and plum flavours of the wine will add an extra dimension to the fish’s taste. If you prefer white fishes, a slightly oak white wine with buttery notes as Casillero del Diablo Chardonnay, is a simple but sophisticated match.

  • Corn on the cob & Chardonnay
choclo-2

Thanks to its dominant taste of sweetness and nuttiness, this must be one of the easiest vegetables to pair with wine. Even more when we take them to the bbq, enhancing its favours with a smoky note and a snob of butter, becoming the most irresistible match to Casillero del Diablo Chardonnay. Aged in French oak barrels that gives subtle vanilla and toasted bread aromas, this is a great mix for your grilled corn on the cob.

  • Red meats & Cabernet Sauvignon
carne2

This is probably one of the most obvious matches when we do a bbq but might be useful to remember the reason. For fatty beef steaks, seasoned with salt and tons of peppers, deep red wines with black fruits, tobacco and spiced flavours are a great complement. Specially those with high tannins that are going to clean your mouth and balanced the fat with their juicy notes, like Casillero del Diablo Cabernet Sauvignon. Now, a Syrah, Malbec o Carmenere would work wonderfully too. You choose.

  • Vegetables skewers & Pinot Noir
vegetales
Ph: The Spruce Eats

Grilled vegetables and raw crunchy salads usually pair very well with white wines that don’t overshadow the veggie flavour. However, Casillero del Diablo Pinot Noir has a medium body that works beautifully when we picked earthy vegetables as potatoes, sweet potatoes or mushrooms. A good idea is to make skewers with mushrooms, eggplants and courgettes, as a side or to substitute meats. They taste even better with a glass of Pinot Noir.

  • Roasted herb chicken & Sauvignon Blanc
pollo2

A classic ingredient that never fails when we turn on the fire, is chicken. Whatever cuts you choose, ideally with bone, chicken is one of the meats that more flavour wins on the grill. Either with very spiced, hot or herbal marinates as oregano, this meat match great with crunchy and herbal white wines as Casillero del Diablo Sauvignon Blanc. But if you already opened a bottle of chardonnay, its perfect too. Or if you prefer red wines, a lighter one as Casillero del Diablo Pinot Noir would be an appropriate option.

  • Grilled pinapple & Sparkling wine
pina2
Ph: Wine and Glue

If you are vegetarian or if you are thinking on a nice and light dessert after having lots of meat, pineapple is a fruit that you can grill slowly since you turn on the bbq and will definitely surprised you. Their juices will be caramelized, but the pinapple will keep its sweetness and acidity, that with a glass of white wine or a sparkling like Devil’s Collection Brut is the most refreshing and exquisite way to finish your time by the fire. Another fruit that works well on a grill and with bubbles? Try a banana with skin and all!

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