Fire up the grill: five reds for the barbecue

Author:

John Williams mans the barbecue during harvest at Frog’s Leap. Photograph: Jason Lowe

The record-breaking summer is offering plenty of opportunities to make the most of cooking al fresco. Whether you’re operating on a disposable barbecue in the park or taking things seriously with a Big Green Egg, we’ve put together five reds to perfectly complement fire-cooking

2017 Berry Bros. & Rudd Argentinian Malbec by Pulenta, Mendoza (£12.50): Made by the team at Pulenta, this Malbec – our Wine of the Week – is rich yet bright. Laden with hedgerow fruit, it’s made for smoky, grilled meats fresh off the asado.

2016 Les Vignes Oubliées, Terrasses du Larzac, Languedoc (£20.95): This blend of Grenache, Syrah and Carignan from the Languedoc offers exceptional old-vine prowess for its price. A nose of intense bramble fruit and spice leads to a perfectly balanced, juicy palate. Just right for sipping alongside sausages.

2012 El Terroir, Domaines Lupier, San Martín de Unx, Navarra (£21.95): With layers of soft berry fruit, spice and a deliciously supple mouth-feel, this superb Grenache is almost dangerously quaffable. Possibly destined for lamb kebabs.

2015 Berry Bros. & Rudd New Zealand Pinot Noir by Greystone Wines (£17.95): At the lighter end of the spectrum, this rich and juicy Kiwi Pinot offers layers of dark cherry fruit with a slight herbal edge. Chill it down and enjoy alongside chargrilled chicken.

Bedrock Wine Co., The Whole Shebang, Cuvée XI, California, USA (£16.95): It’s not often that Californian wine comes in at under £20 – but this multi-variety, multi-vintage wine is an exception. The duo at Bedrock work only with the best vineyards, and this Zinfandel-based blend offers incredible value. Ripe red fruit and surprisingly fresh acidity make this a superb partner for a smoky steak.