Ready to fire up the grill?

Sausages, chipolatas, merguez ribs, burgers, skewers, marinades, grilled aubergines, sweet potatoes, sardines… the possibilities for wine and barbecue pairings are numerous, so which wine to choose? Let us help you!

Basic advice

If you’re grilling red meat, go for a red wine with depth and structure, regardless of the grape variety, the important thing being terroir. A rounded Merlot with mature tannins (not dry, not hard) will form an explosive flavour pairing, delicious.

If you’re grilling white meat (without sauce, otherwise it’s like red meat), go for a white wine with substance, a dark rosé or a light red which will enhance the taste of the wine and the dish, without overpowering them.

For fish and seafood, from dry white to dark rosé, from Chenin Blanc to Malbec from Saignée, you’ll find something to meet the iodine flavours, strengthen them (rosé from Provence!), lighten them (rosé from the South West of France) and combine them perfectly (whites from cooler climates).

For a veggie barbecue, you can freestyle. Depending on the vegetables and how they’re cooked (trust yourself), when they’re spicy go for strong rosés, light reds, structured whites, when they’re milder, go for a nice chilled dry white, a light rosé or a Champagne!

If for you BBQ means no hassle

You’ve found some crisps, bought some sausages and you whip your barbecue out before one can blink. Now what are you drinking?

If you can’t be bothered / don’t know what to choose / want to please everyone, go for a summer rosé. From our collection, you could choose Sunny Caaaaaaat. A juice to be enjoyed well chilled, which will go perfectly with merguez! The fresh fruity aromas of this rosé will coat the spice of the sausage, its tender texture will match that of the merguez, the ripe acidity of the wine will cut through the fat.

You’ve bought some nice cuts from the butcher and want to go a little further? tease your taste buds (and your friends)? You say “I’m #teamroséforlife”, we reply Cosmic Caaaaaaat.

When you say “I don’t know what to choose”, we reassure you: pick the bottle you like and don’t worry about the rest. When the things we like come together, it’s all goooooood.

If you’re a barbecue aesthete, a karateka of the grill

With marinated ribs, you need a pomegranate squash for adults called Atomic Caaaaaaat. The delicate nature of white meats (chicken or pork) will be highlighted by the refreshing structure of the wine and its acidic red berry flavours.

With grilled aubergines, stop looking. The perfect match is Sunny Caaaaaaat all the way. Its ocean freshness will enhance your 100% veggie grilled delights, by bringing out the iodine and fresh grapefruit flavours.

Finally, Ladies and Gentlemen, put your hands together please, the ultimate combo, the rare prime rib with Karate Caaaaaaat! Under this crazy label hides a single vineyard wine, with no added sulphur, a wonderful Merlot matured in our cellars. The indulgence of the wine, coupled with its generous and mature tannin structure, pairs wonderfully with the tenderness of the juicy prime rib.

Advice for our 5th degree black belts

Serve the wine at room temperature (max 18°C), take out the prime ribs 3 hours before cooking. Season with fine salt, sear on low intensity coals so that the fat penetrates the meat (and doesn’t melt onto the grill creating flames and firming up the meat). Let it rest for as long as you cooked it, and then serve it seasoned to your tastes. If you want some more tricks, check out this article by Girls can Grill.

Be careful with vinaigrettes and acidic sides (tomatoes, gherkins…), they may alter the taste of wine. For salads or gherkin time, opt for a nice glass of water! Water is important too.