Time to Sizzle

There’s nothing like the unmistakable smell of a smoky, sweet, aromatic BBQ!  We’re in the peak of the holiday period, and in true British spirit, barbecues are being lit all over the country, in the sun, on beaches, and under umbrellas.

Burgers, steak and sausages are barbecue naturals, but these days it’s all about the marinades, the seasonings, and a touch of the exotic. Here are some of my favourite quick and easy marinades with wine ideas to match:

(Vary the quantities of each ingredient depending on taste)

Japanese style chicken – mix teriyaki sauce with some soy sauce, clear honey, crushed garlic and lime juice.  Pour over boneless chicken thighs, marinade for an hour, then BBQ or grill.  The marinade is sweet, but the spicing is delicate, so I opt for aromatic whites; Elki Pedro Ximenez is a great value, a firm favourite, and perfect for a weekday treat; from the northernmost outposts of Chile’s wine regions, it’s full of peach, apricot and lemon zest, with a honeysuckle scent, but a deliciously dry finish, which copes perfectly with the sweetness of the teriyaki and the soy sauces.

Seared tuna or swordfish – marinate in olive oil, lemon juice, garlic, and a selection of fresh Mediterranean herbs, flat-leaf parsley, salt, and black pepper.  Give this a good 3 hours, for the flavours to penetrate. Sear for 3 minutes each side. Bone dry whites, or crisp rose wines are best with this, and really bring out the fresh, vibrant flavours – try this with the delicately pale, and appropriately-named Cashmere Pato Frio Rose 2015 , a bone dry, subtle, strawberry and redcurrant-infused pink from Southern Portugal, with a citrus tang.

Spiced leg of lamb – mix ground coriander, ground cumin, paprika, dried thyme, crushed garlic and a pinch of both cayenne pepper and cinnamon into softened butter – cut deep slashes into a leg of lamb (this also works, with boned shoulder, or with lamb steaks), and rub the spice mix in, pushing it into the incisions. This sweet, Middle Eastern spice rub calls for a bold, yet sweetly spiced red, with softness and richness – it works a treat with the brooding richness of Mas Delmera Monastrell 2009, a glorious, and ridiculously great value, velvety, seductive red from the South East of Spain – dark fruit, rich spice, hints of mocha, - it’s got the lot.

Indonesian satay -  whizz up garlic cloves, shallots, red chilli, paprika, cumin, coriander, soy sauce, fish sauce, lime zest, palm sugar, fresh ginger and crunchy peanut butter in a food processor.  Chop your meat of choice (I normally use chicken or pork) into bite size chunks, and toss in the marinade.  Leave for a couple of hours, put onto water-soaked wooden skewers and toss onto the BBQ coals until cooked through.  This is a punchy, strongly spiced dish, which needs a wine with enough ‘oomph’ to balance out the flavours.  My pick would be Yealands PGR 2015, a heady, exotic, yet refreshingly zesty blend of Pinot Gris, Riesling and Gewurztraminer from one of New Zealand’s leading wine producers, and one of my go-to choices for most Asian-inspired marinades.

Steak – there are a million and one ways to marinade and tenderise steak – from simple oil, balsamic vinegar, herbs and lemon, through many variations of Asian rubs, to spicy chipotle/chilli infused Mexican inspired styles. If you stick to the classic Italian marinade, then delicious Tuscan reds will match well; however, throw in challenging spice and sauces from Asia to Mexico, and you need big, bold, spicy reds – my top picks would be Heartland Shiraz 2013, with its rich, heady cocoa and blackberry character, and rich, sumptuous depth, or push the boat out and try the multi-award winning Unanime 2011 La Mascota, winner of trophies and awards across the world, and the very best of what Argentina has to offer – a blend of Cabernet and Malbec, it’s about as intense, voluptuous, and gorgeously rich as you can get – sink into its mesmeric charms and enjoy the heady richness of this dark fruit, licorice, cinnamon spice and dark chocolate- stashed delight.

By Angela Mount