Perfect wines for a barbecue evening
Even though it's still a little chilly, at least in some parts of Germany, it shouldn't be long before summer returns. Actually, it's already here. Because barbecues, summer and wine go perfectly together, we asked Nils Rohardt from the Hanse Lounge in Hamburg to give us a few tips on barbecuing while we selected some suitable wines for you.
Tip 1 from grill master Nils Rohardt:
Don't season meat before grilling, just salt it. If possible, don't use any marinade either, as everything burns easily. Only pepper and brush with salsa after grilling!
Tip 2:
The most important thing is the quality of the meat. Take it out of the fridge two to three hours beforehand and bring it to room temperature so that it doesn't burn on the outside or is still cold on the inside.
Tip 3:
What goes much better with meat than jacket potatoes or pasta salad?
Tomato salad, Caesar salad, couscous or baked vegetables with fresh Mediterranean herbs and good olive oil.
