Tips from the barbecue master:
Because grilling or barbecuing, summer and wine go together perfectly, we asked Nils Rohardt from the Hamburg Hanse Lounge to give us a few tips on grilling, while we picked out other 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.
