A Portuguese Red is Very Good with Barbecued Lamb Chops

2015-06-18 15.51.18We have been making good use of recipes from the Barbecue Bible website lately.  We marinated some lamb chops in Steven Raichlen’s “only marinade you’ll ever need“.  It contains lemon juice, hot pepper flakes, black pepper, salt, lemon zest, garlic, fresh parsley, mixed herbs (we used coriander and basil) and olive oil. Very Mediterranean.

We barbecued the chops and served them with Delia’s Anya Potato Salad, with less salt than recommended and Caesar Salad, also from Barbecue Bible.

We paired the meal with a bottle of Aluado Alicante Bouschet 2011, a medium-bodied Portuguese red from the Sunday Times Wine Club.

We detected mixed berry fruits on the nose and sweetness, spiciness and black fruits, especially cherries on the palate.  Lovely acidity.  A versatile food wine and a very good match with the barbecued lamb.

A South African White Blend is Good with Barbecued Chilli Chicken

I have recently rediscovered Steven Raichlen’s Barbecue Bible website and there’s a good selection of interesting recipes on there. We decided to do a barbie at short notice to take advantage of a rare sunny day in a dreadful English May. We decided on Green Chile (Chilli) Chicken Under Bricks. Chicken breasts are marinated in a mixture of salt, black peppercorns, cumin, garlic, green chilli (we only had red ones), chopped cilantro (coriander), lime juice and olive oil.  We didn’t use the bricks as recommended in the recipe, but the chicken was deliciously succulent.

We served the chicken with Delia’s Anya Potato Salad with Shallots and Vinaigrette and mixed leaves with a vinaigrette dressing.  An excellent al fresco meal.2015-05-30 14.51.42

We paired the meal with a bottle of Lion’s Gate Sauvignon blanc Semillon 2014, a South African white from Tesco.

The nose was grassy and the palate started slightly sweet, followed by tropical fruit flavours, with a drier finish.  The wine was a good match with the barbecued chilli chicken.