In anticipation of many warm, sunny days, it’s time to dust off those barbecues and stock up on wines that give us the most pleasure. But what should you enjoy whilst waiting for those embers to glow?
England is experiencing the most incredible heat wave. Beautiful, blue skies, luscious, green grass and pure golden sunshine, all rolled into one. The scent of stoked coals drift over garden fences and ice cubes tumble into highballs for afternoon cocktails. It’s all about kicking back, taking a slower pace of life and being with the ones you love. So let us guide you through a few simple dishes paired with sensational wines to get your summer garden party started.

Of course, it’s customary to commence with a pop of a cork, and what better way to start than with a glass of Champagne. Whether it’s a NV, Blanc de Blancs or Vintage Champagne, the fresh acidity and gentle flavous will work well with any delicate dish. One of our favourites is smoked mackerel paté, generously spread on cool slices of cucumber. The salty, oily nature of the fish counters the lean and bright character of Champagne whilst the cucumber base ensures this aperitif stays light and fresh.
Another beautiful dish to whet your appetite is tapenade, served on crusty, artesanal warm bread. Home-made tapenade is infinitely more delicious than shop-bought, as the flavours are so much more generous and elevated. All you need are olives, capers, anchovies, garlic, thyme, oil and lemon juice, and once combined, it’s straight into a bowl to serve. To complete your journey to the Mediterranean, pair with a Provençal rosé or a Cotes du Rhone white. The former is fresh and fruit driven whilst the latter is floral and earthy, both beautiful accompaniments to such a humble, yet tasty, dish.

We are now in full-on tomato season in the UK, and this is definitely something to embrace. Bursting with flavour, and high in acidity, tomatoes are a vibrant addition to the start of a meal. We absolutely love heritage tomatoes for their array of colours, layered with slices of mozzarella cheese and sprinkled with freshly cut basil. It’s such a fragrant explosion on the senses and incredibly simple to prepare. You’ll need to stay light and fresh on the wines here to not overpower the food’s aromatics, so opt for a crisp white Sauvignon Blanc from the Loire Valley or a fruit driven Pinot Noir from Burgundy.
The most simple starter to any barbecue is a cheese and charcuterie platter. This can be cut and prepared in advance and also offers a more robust flavour profile to pair with richer, fuller-bodied red wines. Proscuitto, saucisson sec and even some salamis with spice are the perfect match for red wines from the Rhone Valley, that can be a little peppered themselves. Hard cheeses such as Comté, Manchego and Pecorino work well with more structured, tannic red wines from Bordeaux, as the savoury, umami flavours balance with the weight of black fruit flavours.
With so many moreish, easy dishes to prepare, you may forget about the barbecue entirely…