A garden barbecue is one of summer’s great social occasions. We asked five of our experts to share their top barbecue tip, as well as their favourite fine wine to match the occasion.   

A Bordelais barbecue  

What I cook 

Getting the barbecue out back home is very much a special occasion, mostly due to my family’s fastidiousness when it comes to the way we get it fired up. For that reason, a Côte de Boeuf tends to be what we cook on the barbecue. I say ‘we’ because my brother gets the credit for manning it while I assist (but mostly indulge). The meat has to be cooked rare. Once the first side is ready to turn, we spread over some thinly cut shallots and season to taste. It’s as simple as that. A jacket potato cooked in the embers and topped with crème fraîche and chives, or some grilled new potatoes, would both make brilliant sides. 

My barbecue tip 

Bordeaux vines famously make great wine, but they also come in handy for anything that requires burning wood. Vine shoots cut from the previous winter are an ideal base to get the fire going, while dead vine roots that had time to dry up to the summer provide perfect, long-lasting embers. Although delicious, it is slightly more laborious than electric or charcoal grills, hence why it makes for a special occasion chez moi. 

What to drink with it 

A Côte de Boeuf calls for deep, intense reds. I’ve recently been pleased with the 2014 Ch. Belle-Vue, Haut-Médoc. The 20% Petit Verdot really makes it stand out, with velvety tannins and intense dark fruit notes – the perfect counterbalance to a Côte de Boeuf. The 2019 Langhe Nebbiolo would also pair superbly with this barbecue dish; with hints of berries and spice, delicate acidity and smooth tannins, the two would make a heavenly match. An added bonus is that both wines offer great value for money. 

Clara Bouffard, Senior Marketing Executive 

Lime gambas and Sauvignon Blanc  

What I cook   

Admittedly, I am not Mr Barbecue. I don’t have one of those carry cases with 30 implements in it and a neat shoulder strap for when you want to “barbecue on the move” – but I do find there are times when only a barbecue will do. I only ever cook de-boned lamb or very large gambas (prawns) because there really is no substitute for that barbecue flavour. 

My barbecue tip   

Consider it an extension of the kitchen, as opposed to something you have to roll out with great fanfare and use once or twice when temperatures rise above 30 degrees. For someone who is not a barbecue aficionado, I do have some strongly held principles: no gas allowed; use good quality charcoal; make sure the heat is high; spend time on your marinades; then drop it on and stand back. 

What to drink with it   

Well, here’s the million-dollar question. For the gambas – particularly with a coriander and lime marinade – Ch. Langlet’s 100% Sauvignon Blanc is ideal. As far as I am concerned, the grape reaches its apotheosis in Southwest France and would support the meaty gambas perfectly. For the lamb there are two options: Dean Hewitson’s Baby Bush from the Barossa Valley literally smells of roast lamb from the glass, making it a shoo-in; and a bright, herbaceous Nebbiolo from the Langhe is a good alternative for people who would prefer something less, well, meaty. 

Will Wrightson, Customer Marketing Manager 

Slow-cooked perfection  

What I cook 

Low and slow is the order of the day in our house – it’s not uncommon for dinner to spend more than 10 hours slowly cooking to juicy, melt-in-the-mouth perfection on the ceramic ‘kamado’ barbecue. That said, we see no shame in whipping out the gas when results are needed more quickly – especially on rainy days when standing by the grill is far less inviting. 

My barbecue tip   

One of my favourite side dishes is a zesty, spicy corn on the cob. It’s very easy: wrap par-boiled corn cobs in tin foil with butter, lime zest and juice, salt and some chilli. Cook them on the barbecue for 20 minutes, then finish off on the grill, basting them with the delicious juices until they’ve reached sweet, buttery perfection. 

What to drink with it   

Those Mexican-inspired corn on the cobs are the perfect accompaniment to pulled pork – with or without tacos. A rich Californian Chardonnay, like the Wild Boy Chardonnay from the late great Jim Clendenen would be just the ticket. And it even doubles up as little apéro to sip on while those cobs are caramelising. 

Emily Holden, Head of Brand and Marketing 

Wood smoke and black fruit 

What I cook 

I am currently enjoying the barbecue challenge that is smoked brisket. During lockdown I set myself a couple of cooking challenges: smoked brisket and sourdough bread. As an engineer by education, what attracts me to these two is they require a combination of artisanal skill and science. For the smoked brisket, you have to manage the chemical reactions from the heat and smoke, while striving not to lose moisture. 

My barbecue tip   

While I will not claim to have perfected this, I will pass on what I have learned, mostly though making mistakes. Firstly, use big chunks of wood alongside the charcoal; the tiny chips that most barbecue centres sell will burn through far too quickly, even when soaked. Secondly, add a tray of water to the barbecue. Put it under the grill, beneath the meat, but not too close to the charcoal. This keeps the brisket from drying out and turning into a lump of beef jerky. Lastly keep the rub simple: lots of salt and pepper is all you need for a quality brisket. 

What to drink with it   

Now for the wine. I’ve chosen 2019 Bolgheri, Rosso, from Grattamacco in Tuscany for two reasons. One: it is simply delicious. Two: to bring to your attention a wine you’d probably expect to be too young to drink now. Initially, there’s a strong herbal nose – but just give it 15 minutes to settle down, and wonderful black fruit notes leap forward. This is an amazingly smooth and well-integrated wine, considering its age and pedigree – only Sassicaia has been making wine in Bolgheri longer. Enjoy it this summer or over the next three to four years.  

Simon Robins, Senior Commercial Manager