The Vineyard Press:
Summer BBQ's and Sippers -
You can't have one without the Other



July 6, 2004


Hello Wine Enthusiast,

We are officially into summer. Turn on your sprinklers, slather on your suntan lotion and spark up the Bar B. Don't summer and BBQ's just go together – like cigars and scotch or wine and cheese? I felt that this edition should be devoted to the lazy, hazy days of summer and wines that match (and even some beers). I'm sure you'll find some interesting choices in my article below, 'Summer BBQ's and Sippers – You Can't Have One Without the Other!'

Well, its official, Cork and Karma is going French – á la Belle Province - but its business as usual for us. If you would like to book our services for any upcoming events, either in Quebec or Ontario, we will take good care of you. If I am unable to service your event personally, our Cork and Karma Partner Team (consists of Certified Sommeliers in any major centre) will be glad to. And, if you are changing email addresses, let us know so you can keep receiving our newsletter at sandi@corkandkarma.com.

With our impending move, I would like to say thank you all for your continued support and I look forward to bringing you more inspired information and broadening our portfolio with wine offerings from Quebec. This means future articles on the vineyards of Quebec, dining in Montreal and of course, French lessons for everyone, because Cork and Karma is going bi-lingual. Look for the French version of our website coming soon! I would also love to hear from anyone who has had a memorable dining experience in Quebec or has visited any of Quebec's vineyards – yes they grow grapes – for an upcoming article!

I love to hear from my readers and welcome your thoughts, suggestions and feedback. I read all my emails and truly enjoy hearing from you. If you have an event you would like me to mention, or idea for a future article, please email me sandi@corkandkarma.com. I'll do my best to incorporate it. And, let's keep the buzz alive. If you think someone would enjoy reading this newsletter, please forward it along. It would be great to see our readership expand and to bring a heightened awareness of all things vinous. My mission: to share, inspire and broaden people's appreciation for, and understanding of, all things vinous. The newsletter is always free! New readers can sign up below.

And lastly, here is a motivational tip that recently moved me (to buy a bottle): 'With all change comes growth – celebrate it with a First Growth Premier Cru Bordeaux; you won't forget it!'
- Author unknown –

Cheers,
Sandi

P.S. On the topic of Bordeaux, the 2003 Bordeaux Futures are now available for order through Vintages. Visit the website at: Bordeaux Futures 2003


 
Summer BBQ’s and Sippers – You Can’t Have One Without the Other!

Why are summer BBQ's so popular? For most, the true harbinger of warm weather, humid days and summer parties is the inevitable lighting of the coals. I thought it might be interesting to hypothecate (hmmm…nice word) its popularity. And with that, comes the summer beverages – coolers, cocktails in fancy glassware with accompanying umbrella, beer by the cooler-load and last, but certainly not least, the crowning glory – wine of all descriptions – spritzers, rosés, red, white, whatever your fancy. It seems that people tend to be much more adventurous in summer when trying new drinks. Good for you. I'll suggest a few.

Perhaps our obsession with fire dates back to civilization itself. When man would hunt (sometimes for days) and then cook his kill over an open flame and all would gather round in wonder. This would certainly account for all the men BBQ chefs out there! You can't help it – it's in your ancestry!

Or perhaps it's to do with the need to be outdoors, mosquitoes and all, given our short summer months. Who wants to cook indoors? Or maybe BBQ's lend themselves better for those who want to 'gather round' and spark a little conversation? Or maybe it's the wonderful aroma that permeates the air of caramelizing beef, sweet buttery corn, or mouth-watering sticky ribs? Grilling over charcoal gives food an intense smoky character… maybe that's it?

As minimalist an act as grilling may seem, you men (and women) out there have a tough job. Timing is everything. It's so easy to 'overcook' a cut of meat, and if you do, there is little hope of salvaging any of its remains. Not to mention the multitude of other foodstuffs we now BBQ such as fish, shellfish, vegetables, corn, cheese or fruit (yes try pineapple and mango directly on the grill cut into large chunks). Each one has a different cooking time.

But grilling aside, what really matters is what to drink with your grub. Now here is where it gets interesting. Generally, the stronger the food you're eating, the stronger or more intensely flavoured the wine can be. Grilled foods are no exception. Wines that have a more pronounced 'oaky-smoky,' flavour such as Syrah, Shiraz, Zinfandel, Nebbiolo, Sangiovese and Cabernet Sauvignon, will marry very well with all grilled meats. For grilled seafood, the oakier Chardonnays (from California) fair quite nicely or a Pinot Gris (from Alsace or California).

But as simple as that may seem, we tend to complicate the equation when we start adding our marinades, barbeque sauces, garlic, herbs, salt and pepper. Here are a few rules of thumb when deciding what to buy.

Barbeque sauce is sweet – no mystery there. But when you combine it with the smokiness of a grilled cut of meat, it changes things. You need a wine that can stand up. If its meat, you need something fruity and low in tannin; try Australian Shiraz, Zinfandel, Chilean or California Merlot. If it's fish, try a delicate Pinot Noir – either Californian, or French.

Garlic and herbs (with a squeeze of lemon) would cry for a young, astringent red wine if served with meat. Try an Italian red (preferably from Tuscany) such as a Chianti (made mainly from the Sangiovese grape). You definitely want a red wine with low tannin (the tea bag feeling on your gums) because lemon intensifies the tannin. If it's fish, a high acid wine is needed to stand up to the lemon and garlic such as a Riesling (from Germany or Alsace).

If all else fails and you can't be bothered? Try a beer. For warm summer weather and grilled foods, the lighter, crisper lagers and fruity wheat beers are a great match. Some excellent ones are: Pilsner Urquell (slightly bitter, refreshing with a hint of malt), Hoegaarden (coriander, fruit and spice), Aecht Schlenkerla Rauchbier (smoked meat, no kidding) and Boris (bitter and slightly sweet). All these beers are available at the LCBO.

Another popular favourite for summer are rosés. Serve these slightly chilled in your fridge for about 30 minutes – better suited as an apéritif to your grilled medley. Here are a few available this month from the Vintages Release: (July 10 release) 729947 Château De Trinquevedel, 2003, $17.95, Tavel, Rhône, France (unripe strawberries, herbal, fresh), 719062, Perrin Réserve Rosé, 2003, Rhône, $12.95 (ripe strawberries and melon). For the July 24 release, 707281, Château Val Joanis Rosé, 2003, Rhône, France (very unassuming neutral rosé with hints of apple, lemon and strawberry).

If you live outside Ontario and would like to purchase any of these wines or beers, please see the side-bar notes on how to find them.

Have a safe and happy summer folks!