YJ GIS Industrial Limited

This is the season of barbecue, take a look at how Bordeaux people grill!

In Bordeaux, on a sunny day, people like to forgo complicated dinners, use barbecue to match all types of wine, and easily share lunch with family and friends, or even dinner, life will be simpler.

Step 1 Replace charcoal with grapevines

Some Bordeaux viticulturists use twigs (grapevines or vine shavings) that will be left to grow grapes instead of charcoal as barbecue fuel. These shoots give off a light smell of smoke and subtle barbecue flavor, will bring more style. Another advantage of using grapevines instead of charcoal is that they burn easily, and you don't even need to wait for the embers to start grilling, saving even more time.

If you still prefer traditional charcoal, sprinkle some grapevine shavings over the embers for the unique scent of the southwestern region of France that adds a lot of aroma and flavor to the barbecue.

Step 2 Choose the right ingredients to go with the wine

When it comes to grilling, the most imaginative part is undoubtedly the selection of ingredients. Meat is naturally a very common barbecue ingredient, but seafood cannot be ignored.

Bordeaux-grilled sardines, tuna, kebabs, salmon, tinfoil salmon, prawns or crayfish, even scallops, any seafood is perfect for grilling because of its proximity to the sea. What's more, seafood and wine will be a wonderful table pairing that should not be missed.

Step 3 Choose wines to go with the barbecue

Imagine: a glass of wine with a fresh prime rib of beef or a Korean rib eye sprinkled with toasted sesame seeds; Can greatly reduce the greasy feeling of barbecue, is the best choice to stimulate the taste buds. These classic groups will provide a feast on the tongue.