Barbecues

Jukes Wine And Food Barbecues

The unplanned, off the cuff, ever-so-slightly flammable nature of the English barbecue, combined with unlimited platters groaning with pink, uncooked meat, spicy, lurid marinades and intense, mahogany-coloured, smoky sauces, ensures an informal (often comical) and always flavour-packed occasion. Aim for good value New World gluggers (white or red), as long as they are assertive, juicy and fruit-driven. Lightly oaked Chardonnay, Chenin Blanc or Semillon for whites, or inexpensive Zinfandel, Merlot, Carmenère, Cabernet Sauvignon or Shiraz for reds all work. Don’t be afraid of chilling both the whites and reds for maximum effect. Chile, Argentina, Australia, South Africa and New Zealand are the most likely candidates for your guest list.