THE BIB WINE TIMES
THE highlight of the World Cup this week...


FRONT PAGE NEWS

... is this story we first saw in The Guardian:

'Get impregnated by World Cup stars and win free Whoppers', says Burger King.

Burger King’s Russian division has apologized for a social media campaign offering free burgers for life to women who get pregnant by football players.'

An attempt to invest in the Russian football team of the future? Or just any publicity is good publicity? Either way, erm ... wow.

At this time, The BIB Wine Company is not offering anything for being impregnated by anyone. However, we do have some wine advice for your home cooked whoppers, or any other BBQ fare - see full feature below.

CURRENT AFFAIRS

Hinton Hullabaloo
 
We will be escaping World Cup fever this week and heading down to Dorset to serve our wines at the Hinton Hullabaloo - a one-day family festival set in beautiful grounds in Hinton St Mary. The festival is in aid of the Eloise and Katie Memorial Trust, a youth enablement charity in memory of two amazing sisters who died too young of cancer, a cause very close to our hearts.

If you fancy coming along, you can still book tickets here.

FEATURE

What to drink with your barbecue?

With summer now in full swing and a feast of pretty much non-stop football, we're in peak summer party and barbecue season. There's some unusually clement weather forecast and many of us will be looking forward to a good drink with our burgers/fish/aubergine fritters, and wine can be the perfect option.


We love a cold one, and the reason beer is often the go-to for a barbecue is because it acts as a palate cleanser, scraping out richness and fat on your palate with acidity, carbonation and coldness. This same effect can be achieved brilliantly with many wines - try either a sparkling wine, or dry, high-acid white like Riesling, Grüner Veltliner, or Sauvignon Blanc.

Nothing says summer more than rosé. Perfect to drink as an aperitif, it is also great with grilled fish and seafood. A dry rosé will provide refreshing, fruity flavours that contrast well with the rich smoky nature of the BBQ.

Which red? If you're going for a flame grilled approach try something robust, with plenty of earthy and smoky flavours and preferably a good bit of pepper and spice, like a syrah/shiraz based blend from the south of France. If you're grilling lamb with herbs such as rosemary and thyme, have a think about a decent herby, fruity Côtes du Rhône, which should marry brilliantly.

BBQ'd food is normally intense in flavour and often quite fatty. With this in mind, avoid wines that are too delicate and subtle, and wines with low acidity.

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