Eat This Drink That - BBQ Reds

July's Eat This! Drink That!

Fire up the grill, these red wines are made to pair with barbecuing!

Backyard dining with friends is arguably the best part of summer, that’s why we’ve rounded up some of our favourite red wines to pair with classic summertime eats!

These crowd-pleasing recipes are heightened by the boldness and rich flavours of red wine that complements grilled flavours.

Harlow Ridge Cabernet Sauvignon

The Harlow Ridge Cabernet Sauvignon is packed with fruity berries and hints of chocolate and cedar.

Mayoral Reservado Red Blend

Made up of Shiraz, Cabernet Sauvignon, and Petit Verdot, The Mayoral Reservado offers flavours of berries, leather, and coffee.

Famiglia Bianchi Red Blend

The Famiglia Bianchi Blend is made from Malbec, Cabernet Sauvignon, and Merlot and has flavours of plum, berry, and finishes with peppery notes.

Cielo Appassionatamente 2015

The Cielo Appassionatamente Red Blend is complex and full-bodied with aromas of red fruits and flavours of plums, berries, and notes of clove.

BUY THE WINE!

RECIPES:

Grilled Lamb Chops

Author: AllRecipies.com

Grilled Lamb Chops

Wine pairing: Harlow Ridge Cabernet Sauvignon

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Ingredients:

  • ¼ cup distilled white vinegar
  • 2 tsp. salt
  • ½ tsp. black pepper
  • 1 tbsp. minced garlic
  • 1 onion, thinly sliced
  • 2 tbsp. olive oil
  • 2 lbs. lamb chops
Instructions:

Step 1:

Mix together the vinegar, salt, pepper, garlic, onion, and olive oil in a large resealable bag until the salt has dissolved. Add lamb, toss until coated, and marinate in refrigerator for 2 hours.

Step 2:

Preheat an outdoor grill for medium-high heat. Remove lamb from the marinade and leave any onions on that stick to the meat. Discard any remaining marinade. Wrap the exposed ends of the bones with aluminum foil to keep them from burning. Grill to desired doneness, about 3 minutes per side for medium. The chops may also be broiled in the oven about 5 minutes per side for medium.

Perfect BBQ Steak

Author: FoodNetwork.com

Perfect BBQ Steak

Wine Pairing: Mayoral Reservado Red Blend

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Ingredients:

  • 4 1 ¼ to 1 ½ thick boneless rib-eye steaks
  • 2 tbsp. canola or extra-virgin olive oil
  • Salt and pepper
Instructions:

Step 1:

About 20 minutes before grilling, remove the steaks from the refrigerator and let sit, covered, at room temperature.

Step 2:

Heat your grill to high. Brush the steaks on both sides with oil and season liberally with salt and pepper. Place the steaks on the grill and cook until golden brown and slightly charred, 4 to 5 minutes. Turn the steaks over and continue to grill 3 to 5 minutes for medium-rare (an internal temperature of 135 degrees F), 5 to 7 minutes for medium (140 degrees F) or 8 to 10 minutes for medium-well (150 degrees F).

Step 3:

Transfer the steaks to a cutting board or platter, tent loosely with foil and let rest 5 minutes before slicing.

Veggie Kabobs

Author: DamnDelicious.net

Veggie Kabobs

Wine Pairing: Famiglia Bianchi Red Blend

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Ingredients:

  • 2 cups cremini mushrooms
  • 1 cup cherry tomatoes
  • 1 red bell pepper, cut into chunks
  • 1 green bell pepper, cut into chunks
  • 1 red onion, cut into chunks
  • 1 zucchini, sliced into thick rounds
  • 1 yellow zucchini, sliced into thick rounds

For the Marinade:

  • 1/4 cup olive oil
  • 3 cloves garlic, pressed
  • Juice of 1 lemon
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • Kosher salt and freshly ground black pepper, to taste

Instructions:

Step 1:

Heat grill to medium high heat. In a small bowl, whisk together olive oil, garlic, lemon juice, oregano and basil; season with salt and pepper, to taste.

Step 2:

Thread mushrooms, tomatoes, bell peppers, onion and zucchini onto skewers. Brush olive oil mixture onto the skewers and let sit for 10-15 minutes.

Step 3:

Place onto grill and roast until tender, about 5-6 minutes per side. Serve immediately

Hickory Peppercorn Bacon Cheeseburger

Author: TheSlowRoastedItalian.com

Hickory Peppercorn Bacon Cheeseburger

Wine pairing: Cielo Appassionatamente 2015

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Ingredients:

  • 2 lbs. lean ground beef
  • 2 tbsp. Worcestershire sauce
  • 2 1/2 tbsp. hickory liquid smoke flavoring
  • 1 tbsp. 4 peppercorn blend, crushed
  • 1 tsp. salt
  • 1 tbsp. olive oil
  • 4 slices mild cheddar cheese
  • 4 slices bacon, cooked
  • 8 slices red onion
  • 4 hamburger buns

Instructions:

Step 1:

Preheat grill to medium high. In a large mixing bowl combine beef, Worcestershire sauce, liquid smoke, salt and peppercorn.  Mix to combine and form into 4 patties slightly larger than your bun.  Make a slight indentation in the center of the burger to prevent it from doming up in the center. The indentation will rise as your burger cooks.  Lightly brush burger with olive oil to prevent sticking.

Step 2:

Grill until golden brown and slightly charred (about 3 minutes), turning once (cook for 3 minutes on the other side for medium). Try not to press down on your burger with a spatula. It will cause the juices to escape and will create a dry burger!

Step 3:

Toast hamburger bun by placing on grill until grill marks form.  Do not walk away during this process.  Toast can turn to ash in the blink of an eye.

Step 4:

Serve burger on toasted bun with a slice of mild cheddar cheese, 1 slice of bacon cut in half, and red onion.

BUY THE WINES THAT PAIR WITH THESE MEALS!

BON APPETIT!

Feel inspired? Read our other Eat This Drink That articles

2019

August's Recipes (Volume 27) Refreshing Whites

June's Recipes (Volume 25) Rose

May's Recipes (Volume 24) Sauvignon Blanc

April's Recipes (Volume 23) Argentina

March's Recipes (Volume 22) Pinot Grigio

February's Recipes (Volume 21) Spain

January's Recipes (Volume 20) Merlot

2018

November's Recipes (Volume 19) Big Reds

October's Recipes (Volume 18) Aromatic Whites

September's Recipes (Volume 17) Bordeaux

August's Recipes (Volume 16) 90 Point Wines

July's Recipes (Volume 15) Sunshine Sippers

June's Recipes (Volume 14) Pinot Grigio

May's Recipes (Volume 13) Sauvignon Blanc

April's Recipes (Volume 12) New World Wines

March's Recipes (Volume 11) Old World Wines

February's Recipes (Volume 10) Iberian Wines

January's Recipes (Volume 9) with Merlot

2017

November's Recipes (Volume 8) Big Reds

October's Recipes (Volume 7) Sparkling Wine

September's Recipes (Volume 6) Grenache & Cabernet Sauvignon

August's Recipes (Volume 5) Pinot Noir

July's Recipes (Volume 4) BBQ Wines

June's Recipes (Volume 3) Rosé

May's Recipes (Volume 2) Chardonnay

April's Recipes (Volume 1) Sauvignon Blanc