BBQ | Wines of the week

As with all food and wine pairings, there are no universal rules. The most important thing, always, is to have fun. The myth of the “big red” with the barbecue does not hold water if you do not appreciate this type of wine. Personally, I really appreciate light reds, made from Gamay, for example, with grilled sausages or chicken. Here is a powerful red, but also a light red and a white, to choose according to your desires or what you put on the grill!

Affordable: a convincing white

Of the fifty hectares of vines in this estate, only 10% are white grape varieties. But whatever the color, the wines of Clos du Caillou are of remarkable quality and consistency. An extremely respectful viticulture undoubtedly has a lot to do with it. The wines always show finesse and brilliance, and are excellent value for money. A blend of Grenache Blanc, Viognier and Clairette, Le Caillou Blanc opens with a delicate, very fine nose, with accents of flowers, apricot and spices. The mouth is round, ample, rich and spicy, on a background of very ripe fruit, with notes of orange blossom and zest. Nice bitterness and a slight stony impression that stretches on the finish contribute to the freshness. Perfect for grilled fish in a crust of aromatic spices, but also chicken with cream, or even a toast of cod brandade.

Le Clos du Caillou Le Caillou White Côtes du Rhône 2022, $20.70 (14716923), 13.5%, organic

Aging: 3 or 4 years

Classic: powerful, but not heavy

If for you barbecue rhymes with powerful red, this wine will be in your strings. The Ribera del Duero region grows almost exclusively Tempranillo, the same grape variety as in neighboring Rioja. But the Ribera is on a high plateau, between 700 and 900 meters above sea level. The temperatures, which are very high during the day, drop dramatically at night and preserve the acidity in the grapes. Perfect for learning about the style, the Pruno offers an aromatic nose, full of very ripe black fruit, with notes of wood, spices and vanilla. Very dry, and just as fruity on the palate, it also demonstrates freshness and avoids the pitfall of heavy wine. Chocolate notes mingle with moderate but firm tannins. You will find it either charming or eye-catching, depending on your penchant for wood. Perfect for grilled beef or lamb.

Finca Villacreces Pruno Ribera del Duero 2020, $21.85 (11881940), 14%, organic

Aging: 3 or 4 years

Discovery: a delicious Pinot Noir at a good price

Does barbecue always rhyme with powerful red? No way ! It depends of course on what we cook there, but also on our tastes. Recognized as a very good choice to accompany grilled salmon, the good pinot noir can unfortunately be very expensive. Here is one, delicious, and quite affordable. From little-known terroirs between the Vosges, Burgundy and the Jura, the Pinot Noir from Vignoble Guillaume charms us with its fragrant nose with accents of small red fruits, enhanced by delicate notes of undergrowth, spices and flowers. The palate is tasty with brightness and freshness. Light, with just enough tannins to give it relief, it offers all the aromatic and silky charm of a good Pinot Noir. Serve slightly chilled with grilled fish, chicken or vegetable skewers.

Vignoble Guillaume Pinot Noir Vin de Pays de Franche-Comté 2019, $22.20 (11556311), 12.5%

Aging: 2 or 3 years