BBQ Variety Pack

Case of 6 bottles.

Summer is the time to enjoy dining outdoors and cooking on the grill. The pairing principles we use in our book - match, adjust, and mirror - still apply to al fresco menus, they just need to be tweaked slightly.  

Grilling often means meat (beef, ribs, burgers) and the fattier component in these foods help soften more tannic (younger) red wines. The effect of grilling turns up the intensity factor, however, so bolder wines might be called for. And always be ready to make adjustments as bbq usually involves sauces - sweet, spicy, and peppery - which can re-balance the entire relationship between food and wine. 

Our pairing principles also apply to chicken, fish/seafood, and vegetables, which are also terrific on the grill. Wines that are a little more full-flavoured, yet still have enough acidity to balance out the richness of the foods, are good choices.  

But remember, dining al fresco is also a more relaxed experience, so think about wines that you can enjoy - perhaps without food - as the meal is being prepared. 

To help take the stress out of choosing what to buy, we have prepared a mixed case of one white wine, one rosé wine, and four red wines (one bottle of each) that we've thoroughly tested out by the grill. (If you prefer to enjoy only red wines, we have another mixed case on offer). And if you enjoy them, and we hope you do, these wine are also available to purchase by-the-case through this Web site. 

Wine #1 Finca Losada, 2022 Losada Godello (Bierzo, Spain)

The grapes - 100% Godello - come from old, low-yielding vines from two, sustainably-managed, vineyard sites in the mountains (600m absvl) near San Lorenzo and San Esteban de Valdueza. Grapes are hand-harvested with maximum vineyard selection.

Pre-fermentation “cold-soak” (8 hours); no pressed juice. The alcoholic fermentation occurs in temperature-controlled, stainless-steel tanks, then the wine is aged for five months on the lees - 70% in tank and 30% in previously-used 500-litre French-oak barrels. Fining with a gelatin-based agent; bottled unfiltered. 14.0% alc./vol..

Our tasting note: Pale straw/yellow colour, with bright golden tinges. Aromas and flavours of (white) stone fruit and pear, with light floral/herbal (anise and fennel) and mineral notes. Structured, dry, with fresh acidity and a long/complex finish.

Menu matches: Pair with grilled seafood as well as grilled poultry/white meats. It will handle Asian-style sauces and rubs - even with some heat - and a great wine for grilled vegetables. If you are also serving Sushi, ceviche, oysters, or mussels, you'll find this Godello will provide just the right amount of acidity to balance out these dishes. 

Wine #2 Olivastri Tommaso, 2022 Marcantonio Cerasuolo d'Abruzzo DOC (Abruzzo, Italy)

Cerasuolo (pronounced cher-a-swo-lo) is a serious rosé wine - a primary wine fit for the table, while still refreshing enough to enjoy on the patio while the meal is being prepared. It has the freshness of a white wine but the depth and structure of a red wine. And lighter bodied than most red wines, it can be enjoyed slightly chilled (~12º celsius), making it versatile and food-friendly.

Made from 100% Montepulciano d’Abruzzo grapes, hand-harvested from low-yield vineyards on the family-owned Colle Foresta estate planted 127 metres a.s.l.. Following destemming and soft crushing, the grapes are kept chilled for ~24 hours at 6º celsius to draw colour from the skins and preserve the fresh, berry aromatics. A soft pressing follows, and fermentation takes place in temperature-controlled, stainless-steel tanks. The wine is aged in stainless-steel tanks for two months, and rests in bottle for two more months. Alc./vol. 14.5% R.S. < 3 gr./L.

Our tasting note: Bright, cherry-red colour, with fresh aromas and flavours of cherry, raspberry, cranberry, and pomegranate with slight notes of almond. Dry, medium-bodied, with fresh fruit acidity, good structure, and a lovely finish.

Food matches: Pair with grilled meats - spiedini, hamburgers, ribs - and vegetarian dishes (fagioli). Sweeter-style sauces (eg North Carolina-style) and even spicier rubs pair well with Cerasuolo. Easy to drink on its own it goes with pizza, cured meats, and medium-age cheeses.  

Wine #3 Bodegas Marta Maté, 2019 Viñas del Lago (Ribera del Duero, Spain)

A blend of 88% Tinto Fino, 7% Garnacha, and 5% Albillo grapes, sourced from the cooler Tubilla del Lago vineyards; 24 small plots planted over 100 years ago. Gobelet trained, on slopes at +900m, with clay/calcareous soils. The vines are managed according to organic principles.

The juice is kept on the skins for 8 days in cement tanks. After fermentation, using indigenous yeasts, the wine ages for 12 months in French oak barrique (90%) and American oak barrels; the final assembly in concrete tanks (not cold stabilzed). 14% alc./vol. RS 1.47 gr./L. 

Our Tasting Note: Deep ruby/violet, with purple tinges. Aromas and flavours of red fruits - cherry, raspberry - and plum with notes of violets, and vanilla spice. Medium-bodied, structured, balanced acidity, and a persistent finish.

Pairing suggestions: Pair with grilled meat dishes (beef and lamb), richer seafood (like tuna or salmon) and earthier-style vegetables. Kansas City-style sauces work if you are cooking ribs or brisket, as well as more smoky/peppery dry rubs for the other meats. 

Wine #4 Bodegas Valdesil, 2021 Valderroa Mencia (Valdeorras, Spain)

From a careful selection of 100% Mencia grapes, hand-harvested from old bush vines (~30 years old) grown in hillside sites (400-550 metres) on the blue slate soils of the Sil Valley. The winery follows organic farming techniques but the vineyards are not certified.

Following 4 days of cold pre-fermentation, the juice is fermented using wild yeasts, in open steel tanks for 15 days, with regular pump overs Aged in stainless steel tanks for 9 months, racked several times, and released with about 3-5 months bottle refining. A classic expression of the Atlantic influence on Mencía, and the effect of slate-rich soils. Alc./vol. 13.5%; R.S. 1.5 gr./L.

Our tasting note: Violet-tinged, cherry-red colour. A classic Galician-style wine, with aromas and flavours of vibrant cherry, ripe red berries (raspberry), and cranberry, with smoky-mineral, (slight) pepper, and violet notes. Refreshing on the palate with a clean, finish.

Menu match: An easy wine to drink on its own, and an ideal pairing with charcuterie, appetizers, and fresh cheeses. From the grill, pair with light- to medium-weight meat (pork, chicken) dishes, seafood, and earthier-style vegetables. Works with both sweet and spicy style sauces, and earthier/smokier rubs. 

Wine #5 Finca Losada, 2020 Altos de Losada (Bierzo, Spain)

The Mencia grapes come from old vines (70+ years old) from a selection of ~21 vineyard sites close to the winery. Soils are predominantly Franco-clay, and sites are higher altitude and with different exposures suitable for optimum ripening of grapes. 

Traditional red wine production, with a short maceration to extract colour and tannin from the grapes. Alcoholic fermentation takes place in temperature-controlled stainless-steel tanks, while malolactic fermentation occurs in barrel. The wine is aged for 15 months in French oak barrels (foudres and barriques); a combination of new (25%), second-passage, and third-passage, and concrete eggs. Fining with a gelatin-based agent; bottled unfiltered. 14.5% alc./vol.

Our tasting note: Deep, ruby colour. Aromas and flavours of ripe wild raspberry, cherry, and plum with notes of café mocha, pepper spice, violets, and sweet tobacco. Rich and full, fine tannins, balanced acidity, notes of minerality, and a long, silky finish.

Menu matches: A bold wine to pair with fuller-style meat dishes (grilled steak and lamb) and earthier-style vegetables. Braised/smoked meats will also work - just keep the amount of sauce and level of spice low. Better to use rubs sparingly to allow the food flavours come through.  

Wine #6 Fattoria La Lecciaia, 2018 Rosso di Toscana Igt (Tuscany, Italy)

This might be the most versatile wine in the pack, and you might find it will become your new "house wine". It's actually made from the same variety of grape (Sangiovese Grosso) as the famous Brunello di Montalcino DOCG wine, but at a fraction of the price. 

Traditional red wine fermentation, with some time in large oak barrels (botti). The Sangiovese for this wine was taken out of the ageing track for Brunello at about 2 years after harvest, however it does exhibit some of the characteristics of extended-aged Sangiovese. Alc./vol. 13.5%.

Tasting Note:  Ruby garnet red in colour. Aromas of dark cherries, plum, Mocha, and spices. Medium-bodied, and lively on the palate. Smooth tannins and a long finish. 

Menu Matches: Complements medium- to fuller-bodied foods, and works well with “earthier” ingredients such as mushrooms and grilled vegetables. Pair with grilled steak, braised meat, ribs, hamburgers, and game. It will pair with many different styles of sauces and rubs, but we find it's best to keep the level of heat (spice) low. We think you'll also discover it's a lovely wine to try on its own, or with appetizers.