Cherish every moment, savour every sip
It’s been a tough ol’ year or so, but if anything positive has come of it, it’s been the realisation of the value of people in our lives - family, friends and colleagues.
With summer now here, it's time to spend some much-needed quality time with them. Whether it’s a picnic in the park, or a full-blown BBQ garden party, plan the ultimate al fresco get-together.
We can’t turn back the clock, but we can seize and cherish every moment. So, this summer, raise a glass with the ones you love!
What To Drink
Andrew Peace Signature Shiraz 2020 (13.5% ABV)
A smooth, full-bodied red wine blended from Shiraz with a touch of Tempranillo, bringing you typical ripe black fruit flavours with a hint of cherry. It is equally delicious on its own and goes great with sweet red peppers stuffed with mozzarella or goats cheese. Vegan friendly.
£5.50, Co-op
Andrew Peace Signature Chardonnay 2020 (13% ABV)
Brilliantly refreshing and rich white wine blended from Chardonnay with a touch of Semillon to produce subtle flavours of tropical fruit and a splash of delicate citrus. Sup it chilled, in the sunshine with your feet up as an aperitif, or enjoyed with juicy prawns or chicken charred over coals with a zingy summer salad. Vegan friendly.
The Unexpected Red 2020 (14% ABV)
One for the adventurous, this offbeat blend of three classics; Cabernet Sauvignon, Merlot and Tempranillo with Sagrantino is smooth, full-bodied and rich, with a deep blood-red garnet colour and flavours of blackcurrant, bright cherry and hints of spice and violet. Go big and go meaty to match this wine; fire up the coals, griddle lamb or seared sticky and tender beef short ribs. Delicious! Vegan friendly.
Tips from DJ BBQ
Christian Stevenson (aka DJ BBQ), trail blazing barbecue cook
"Have a nice glass of red wine with your cookout. It’s the perfect grill buddy.
Take your meat out of the fridge at least 30 minutes before your cookout. The bigger the cut, the longer it needs out the fridge.
Always, and I mean always set your grill up for indirect cooking. This allows a direct heat zone and an indirect side, giving multiple temperate zones.
Play a good mix tape whilst cooking. Red wine and good tunes are a must.
Put salt on the steak at the beginning of the cook and cracked black pepper at the end. Pepper can burn and cause a bitter taste to the steak".
Tips from Skye Gyngell
Michelin star chef and owner of Spring, Somerset House.
“A chilled BBQ with friends and family doesn’t have to mean bangers and burgers. A boujie barbie, and a slightly finer experience can be achieved so easily; choose a few simple, key products and ingredients and match with a good wine.
Prawns cooked and drizzled in butter, drenched in lemon and topped with fresh herbs such as parsley are an easy show stopper and make for an incredible centre piece.
Choose drinks that are crowd pleasers such as the super fresh Andrew Peace Chardonnay”.
