BBQ Tips

We’ve got 5 hot tips to BBQ all year round—and wine pairing suggestions to boot!

1. Clean and oil the grill before each use. Squirt a little bit of oil on a paper towel and rub it lightly on the grill, and voila—nothing will stick!

2. Preheat the BBQ to the max, but then cook at moderate temperatures. When you actually put your food on the grill, reduce the heat to a minimum. Using this method will help you to cook using accumulated heat, instead of burning your meat with direct flame.

3. Leave your mark—grill marks that is! Everyone knows the old adage that we eat with our eyes, but in the case of grill marks, they also give each bite a delicious charred touch. Always manipulate your food over a clean, hot surface, turning it 90 degrees once on each side.

4. When cooking meat, take your time. It’s essential that meat be at room temperature before being placed on the grill. Cooking by indirect heat (by turning off the burners on one side of the BBQ) gives great results. As a last step, cover your cooked meats with aluminum foil once you take it off the grill, and let it rest for five minutes. Why? This allows the juices to return to the meat, and you’ll get juicy meat with a red centre, that’s at the perfect temperature.

5. Use aluminum foil to cook some foods. Vegetables en papillote are delicious, as is a salmon filet, cooked skin-side down on indirect heat. You’ll know it’s done when it flakes easily with a fork.

One last tip: Don’t forget that marinades make all the difference! Even if you don’t have time for something complicated, a splash of olive oil, Dijon mustard, pepper, and garlic and you’ve got yourself an easy, tasty marinade. All you need to do is add some spices that match your protein or vegetables, and you’re ready to grill.

A red wine for red meat

Wines that pair well with barbecued meat have woody notes, and often have toasted or roasted notes. Stick with the Aromatic and Supple taste tag for a versatile wine that pairs well with a variety of proteins. Carpineto Dogajolo has great grilled, chocolaty, and woody notes to match your barbecued delights!

A light red for grilled vegetables

Supple, low in tannins and often herbaceous itself, a Fruity and light red wine naturally pairs with grilled vegetables. Its lively acidity balances smoky, grilled flavours and also works beautifully with grilled cheeses like halloumi, refreshing their salty edge. Served chilled, a light red like Meinklang Kontakt makes for a simple, bright and refreshing match.

A crisp white for fish and seafood

Your go to summer companion for grilled seafood is undoubtedly a Fruity and vibrant white wine. With its lovely acidity, fresh profile and notes that often recall crunchy fruit and florals, this style is wonderfully versatile—provided you steer clear of creamy sauces and lean instead on lemon and fresh herbs. A longtime favourite among Quebecers and now bottled locally, Kim Crawford is a perfect example of the fruit forward, crisp style..