Heaven help us, it’s barbecue season. You know, that ghastly time of year when testosterone-fuelled hunter-gatherers push the little lady aside and fire up the rusting, bird poo-covered grate in the garden and ask the neighbours over.
Never mind that these poor saps never darken the kitchen the other 11-and-a-half months of the year (and wouldn’t know what to do there if they did), nor that the little lady in question is a hugely capable Leiths-trained cook as well as a multi–tasking barrister/entrepreneur/CEO/novelist and mother of three, no doubt.
I’ve never ‘got’ barbecues. The food’s either scorched or raw. I mean, isn’t it to save us from such things that God invented kitchens? Be that as it may, here follow six wines perfect both for lovers of barbecues and for miserable gits like me who aren’t.
The 2015 Alto Los Romeros Gran Reserva (1), from the Colchagua Valley in Chile is made from Roussanne and Marsanne which always taste better when blended together than either does on its own.
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