Wine Blogging Wednesday 23

by Andrew Barrow, Posted Jun 22nd 2006 @ 5:58PM

With Wine Blogging Wednesday #22 wrapped up by Tim at Wine Cast - who would have thought there were so many red wines still with less than 12.5% alcohol - our thoughts turn to the next theme.

Hosted by Vivi's Wine Journal the theme for round 23 is Bar-B-Que Wines. What wines do you serve with your burnt sausages, undercooked chicken and wilted salad? OK so I am dissing your culinary endevours, I am sure your BBQs offer an array of delicious specialities cooked to perfection. BUt wine is the thing here. Do you go for a general perpose white, something relativly inocculous or do you go for some full-bodied, mighty red bursting with flavour to match the smoky edge to those hulking slabs of beef?

Whatever your selection would be, Viuv's Wine Journal would like to hear from you by the 5th July.

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Filed Under: On the Blogs, Drink Recipes, Tastings
Tags: barbecue wine, BarbecueWine, bbq wines, BbqWines, blog events, BlogEvents, food and drink, FoodAndDrink, wbw, wine, wine blogging wednesday, wine tasting, WineBloggingWednesday, WineTasting

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Reader comments (Page 1 of 1)

6-22-2006 @8:10PM Lance Cypert said... Try a delicious Spanish Rose'(sorry for the punctuation symbol) or a Rose' from the southern part of France. These wine regions do a great job with Rose'. A Rose' will add character to your summer BBQ without smothering it like a full bodied Red. Wine Spectator had a great article on Rose's this month. You can serve a Rose' chilled and enjoy it on a summer day. Try it you'll like it! Buy a good one though. Have your wine store give you some sample tastings to pick out one you like.
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