Wines to pair with grilled meat

The word 'grilled' usually refers to an imaginary carnivore: grilled meat is certainly the most traditional one, with sausage, chops, kebabs, ribs and so on and so forth. In central Italy it is more common to call it 'roasted', but the substance does not change: so much succulence and fatness in the mouth to cleanse and refresh with a glass of full-bodied red wine.

The ideal parts of the meat to make a perfect grill are the fattest ones, because the leanest ones risk being dry and vaguely dry. Starting with pork, loin, chops, ribs, sausage, kebabs and bacon certainly cannot be missing, which go well with medium-bodied bag-in-box reds, endowed with freshness, moderate tannins and persistence on the palate like wines from Abruzzo or the Sangiovese of Romagna. Continuing with beef, one of the best in terms of resistance to cooking at high temperatures, the most suitable cuts are fillet and sirloin, rib, rump, loin, walnut and rump. With this kind of meat, drinkable reds are preferred, characterized by a soft and at the same time fresh sip, such as the Barbera of Piedmont and Emilia, alone or in blending with other red grapes such as the 'Dammi da Bere' of the line Bulk Gastronomic.

For children (and for adults who love to feel small forever) some hamburgers cannot be missing, to be served strictly with milk sandwiches cut in half to be filled with fresh salad, ox heart tomato and your favorite sauces, from mustard with mayonnaise, passing through ketchup and cocktail sauce. In this case, given the mix of flavors, from the acidity of the tomato, to the aromaticity and sapidity of the sauces, passing through the succulence of the meat, the wine we recommend pairing with the hamburger is an Apulian rosé, with good body, freshness and persistence on the palate, such as the Salento IGT Rosé Wine by Agricola Q or a red with a light structure and good drinkability such as Vino da Sete, Grignolino and Pinot Noir.

Now that you have all the tools to make the perfect barbecue, arm yourself with quality extra virgin olive oil and a few sprigs of rosemary to brush the meat on the grill and the result will be for true barbecue enthusiasts!

Barbecue with friends: which wine to open?

Bag in box wine goes hand in hand with grilling for many reasons:

• You shouldn't throw away the glass at the end of the party
• The 3 liter format lends itself well to sharing with a large table of people
• The price of the bag in box is cheaper than the glass bottle

The selection of grilled wines that you find on Sfusobuono gives a nod to reds of medium structure and juiciness, not too alcoholic (which then makes you faint under the sun!) and extremely easy to drink. Lovers of grilled fish and vegetables need not despair because they will be able to find the right wines for their needs. Fresh and mineral white wines, such as Whiet by Antonio Camillo , to be enjoyed as soon as they are removed from the fridge to accompany grilled fish and shellfish, first of all prawns, cuttlefish, red mullet and sea bream, to be finished with a yoghurt sauce, lime and chives or with a simple squeeze of lemon. Even vegetables have a reason to exist in a self-respecting barbecue. It being understood that most of the outdoor barbecues take place in spring and summer, the vegetables that you can find at your trusted greengrocer, at the market or at the Esselunga counter are aubergines, courgettes, tomatoes and peppers then they are the ones that are best suited to this kind of cooking. Cut into fairly large pieces, brush with oil, aromatic herbs and salt and cooked on all sides over a high flame, they give their best. To accompany them, a glass of rosé, fragrant and full-bodied like Murgia IGT Rosé Wine by Morasinsi.

On Sfusobuono you can find a wide selection of bag-in-box wines to pair with your next barbecue. Whether you are a lover of Sangiovese, Barbera or more slender rosés, browse our list now and find quality bulk wine at competitive prices and get inspired by the food pairings, offers and advice in the technical sheet.