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July's Eat This! Drink That! 

BBQ Worthy Reds

Backyard barbecues with friends are finally here! Fire up the grill, crank the tunes and open a delicious BBQ-worthy wine to pair with all your favourite dishes. Check out a few of our top red wine picks that are a great match for these tried and true summertime recipes.

Casa Santos Lima Lisbonita

This is a fruity wine, made from a blend of Castelao, Tinta Roriz, Syrah, and Touriga Franca. The palate is velvety, medium-bodied with fresh acidity and soft tannins.

Cavaliere D'Oro Terre Siciliane

A full-bodied wine with fresh and fruity aromas of forest fruits, blackcurrant and hints of raspberry and plum. Overtones of fresh herbs and a touch of fine French oak.

Down Under Organic Shiraz-Cabernet

A full-bodied wine with fresh and fruity aromas of forest fruits, blackcurrant and hints of raspberry and plum. Overtones of fresh herbs and a touch of fine French oak.

Buena Vista The Legendary Badge Petite Sirah

This wine has aromas of raspberry, blackberry and graphite. Layers of blackberry, cherry pie, dark cocoa and dried fig on the palate.

BUY THE WINE!

RECIPES:

Grilled Eggplant

Author: Every Last Bite

Grilled eggplant

Wine pairing: Casa Santos Lima Lisbonita 

Download the recipe card!

Serves: 4 Prep Time: 15 mins Cook Time: 12 mins 

INGREDIENTS:

  • 2 eggplants
  • 2 tsp salt
  • ½ cup extra virgin olive oil
  • 3 cloves garlic, crushed
  • 2 tbsp chopped fresh parsley
  • 2 tbsp chopped fresh oregano
  • ½ tsp pepper
  • ¼ tsp salt

INSTRUCTIONS:

Step 1:

Cut the eggplant into ¼ inch thick slices and generously salt each slice. Let them rest for about 15 minutes so that the salt can draw out the moisture and bitterness. Wipe each of the slices with a paper towel to remove the salt and moisture.

Step 2:

Preheat the barbecue to medium heat.

Step 3:

In a large dish combine the olive oil, garlic, parsley, oregano, salt and pepper. Place each of the eggplant slices in the dish, flipping them over to ensure both sides are covered in oil. 

Step 4:

Grill for approximately 6 minutes per side until golden in colour with grill marks. If the eggplant slices become dry and stick to the grill, brush them with more oil.

Step 5:

Once the eggplant is tender and cooked. Remove from the grill and return to oil, herb and garlic mixture in the pan. Flip once so that both sides are coated before transferring to a serving platter. Spoon any of the excess herbs & garlic overtop before serving.

Blue Cheese Burger

Author: All Recipes

Blue Cheese Burger

Wine Pairing: Cavaliere D'Oro Terre Siciliane 

Download the recipe card!

Serves: 12 Prep Time: 15 mins Cook Time: 10 mins

INGREDIENTS:

  • 3 lbs lean ground beef
  • 4 oz blue cheese, crumbled
  • ½ cup minced fresh chives
  • ¼ tsp hot pepper sauce
  • 1 tsp Worcestershire sauce
  • 1 tsp coarsely ground black pepper
  • 1 ½ tsp salt
  • 1 tsp dry mustard
  • 12 French rolls or hamburger buns

INSTRUCTIONS:

Step 1:

In a large bowl, mix the ground beef, blue cheese, chives, hot pepper sauce, Worcestershire sauce, black pepper, salt, and mustard. Cover, and refrigerate for 2 hours.

Step 2:

Preheat grill for high heat. Gently form the burger mixture into about 12 patties.

Step 3:

Oil the grill grate. Grill patties 5 minutes per side, or until well done. Serve on rolls.

Grilled Lamb Chops

Author: Delish D'Lites

Grilled Lamb Chops

Wine Pairing: Down Under Organic Shiraz-Cabernet

Download the recipe card!

Serves: 6 Prep Time 15 mins Cook Time: 10 mins

INGREDIENTS:

  • 2 lbs lamb loin or rib chops thick cut
  • 4 cloves garlic minced
  • 1 tbsp fresh rosemary chopped
  • 1 ¼ tsp kosher salt
  • ½ tsp ground black pepper
  • zest of 1 lemon
  • ¼ cup olive oil

INSTRUCTIONS:

Step 1:

Combine the garlic, rosemary, salt, pepper, lemon zest and olive oil in a measuring cup.

Step 2:

Pour the marinade over the lamb chops, making sure to flip them over to cover them completely. Cover and marinate the chops in the fridge for as little as 1 hour, or as long as overnight.

Step 3:

Grill the lamb chops on medium heat for 7-10 minutes, or until the internal temperature reads 135 degrees F.

Step 4:

Allow the lamb chops to rest on a plate covered with aluminium foil for 5 minutes before serving.

Grilled Ribeye Steak

Author: Spend with Pennies

Grilled Ribeye Steak

Wine pairing: Buena Vista The Legendary Badge Petite Sirah

Download the recipe card!

Serves: 2 Prep Time: 5 mins Cook Time: 15 mins

INGREDIENTS:

  • 2 ribeye steaks, 1” thick
  • 2 tbsp olive oil
  • Salt and pepper to taste
  • 2 tbsp butter

INSTRUCTIONS:

Step 1:

Remove steaks from the fridge at least 45 minutes before cooking.

Step 2:

Just before cooking, rub steaks with olive oil and generously season to taste.

Step 3:

Preheat grill to medium heat (approximately 375°F).

Step 4:

Prepare steaks as above and grill 5-6 minutes per side for medium-rare or 6-7 minutes per side for medium.

Step 5:

Remove from the grill and top with a pat of butter, loosely tent with foil. Rest steaks 5-10 minutes before serving.

BUY THE WINES THAT PAIR WITH THESE MEALS!

BON APPETIT!

Feel inspired? Read our other Eat This Drink That articles

2021

June's Recipes (Volume 46) Grazing Boards

May's Recipes (Volume 45) Cook with fresh BC produce

April's Recipes (Volume 44) Seasonal Salads

March's Recipes (Volume 43) Serving Spring

February's Recipes (Volume 42) Comfort Food Faves

January's Recipes (Volume 41) New Year, New Wine!

2020

October's Recipes (Volume 40) BC Harvest

September's Recipes (Volume 39) California Wine Month

August's Recipes (Volume 38) BBQ Refreshing Whites

July's Recipes (Volume 37) BBQ Worthy Reds

June's Recipes (Volume 36) Rose

May's Recipes (Volume 35) Spring Sauvignon Blanc

April's Recipes (Volume 34) Marvelous Malbecs 

March's Recipes (Volume 33) National Noodle Month

February's Recipes (Volume 32) Comfort Food Pairings

January's Recipes (Volume 31) Cabernet Sauvignon

2019

November's Recipes (Volume 30) Big Reds

October's Recipes (Volume 29) BC Harvest

September's Recipes (Volume 28) French Wines

August's Recipes (Volume 27) Refreshing Whites

July's Recipes (Volume 26) BBQ Reds

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