The Season for Barbecues

Hey everyone,

Today I'm writing to you from what appears to be a wintry relapse in the UK, following close on the heels of a week of amazing, summery weather. Sitting outside in the sun on days off seemed almost too good to be true in March in Scotland, and lo and behold it was. On the day of a much anticipated barbecue planned amongst friends to celebrate one of our number's time in St. Andrews before his return down south we were met with an amount of rain and wind which can only be described as typical. Classic Scotland.

Rain or shine, it is the season for barbecues. Nothing screams fun afternoon like a grill, an easy burn bag of charcoal and a bottle of wine. I've done my fair share of barbecues, sometimes with over a hundred people present and it can be a bit stressful making sure everyone gets fed. But for a small number of people, limited to close friends there's nothing quite like a cook-out to feel the lightness of spring and summer.

Despite the weather, we pressed on with the affair, the brave troopers we are and not only cooked food in the damp weather, but we cooked for seven hours producing a steady stream of burgers throughout the day, culminating with a particularly magnificent double rack of ribs. Marinating with a heavily peated whisky sauce for several hours these ribs were delicious and warming in the fresh climate we occupy. The best part though? Obviously the wine. Pairing wine with a barbecue is one of my favourite things because it's just so fun. Nearly anything works really. I mean, you could happily drink a cold white on a hot day for a barbecue, just as you could enjoy a big, jammy Shiraz or Cabernet. It's all about the context and what your feeling.

We had a lovely, and truly unique bottle of South African red to match our ribs. The 2008 Sijnn red blend is a smashing concoction of Shiraz and Mourvedre, a classic pairing with an inspired cameo appearance by the Portuguese varieties, Touriga Nacional and Trincadeira, with just a splash of Cabernet Sauvignon in the mix perhaps for a bit of added complexity. It was herbal, almost feral on the nose and for some of the tasters present it took sometime for them to decide whether they actually liked it. I definitely did and it matched the ribs and burgers perfectly. It also suited the after party rather nicely as we sat sipping from nice big glasses around the bonfire staying warm.

A barbecue is a great way to get your friends around and make a regular day into a great event. I definitely encourage you to regularly throw together a nice cook-out this spring and summer and if necessary take up the mantle of Master Barbecuer if necessary. It requires strong shoulders but the rewards are many and worthwhile. I hope you all find time to get outside and open a nice bottle of something you really enjoy with your friends.

Much Love,

G