Wednesday, 30 April 2008

Bordeaux Wines and Barbeques, Ravishing Reds

If you are looking for a red wine to go with your Barbeque don't make the mistake of choosing wines that are too heavily oaked, or the combination of oak, smoke and spice will overwhelm your battered tastebuds. What you want is a ravishing red burst of ripe juicy fruit.

Look out for wines made from Merlot, Cabernet Franc and Cabernet Sauvignon grapes. Cabernet Franc makes a bright, shiny wine with aromas of strawberry and blackberry. Cabernet Sauvignon is strong in tannins and perfumed with blackcurrants, violets and green peppers. Merlot gives a richly coloured, soft wine with the aroma of blackcurrants and blackberries. Combine all 3 and you have the perfect red.

Les Graves de Barrau is crimson and has lovely aromas of cherry with a hint of vanilla. It offers big ripe fruits and has a silky finish. Chateau Toumalin would be ideal as its bouquet has a hint of roasted wood which would accompany your barbeque! It’s a ruby colour and has a hint of blueberry flavours. For those of you who are vegetarians this wine enhances aubergines, peppers and cheeses. Marquis de Perissac, with its bright colour and hints of blackberries also goes well with Nuts, Lentils and Beans.

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