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We’re deep into barbecue season and, while I reach for rosé or a chillable red during the day, in the evening I like something with a bit more depth and body. Grilled meat brings out all those smoky notes that demand a red with oomph – think mature Rioja, a plush Bordeaux blend, Rhône red or a Cabernet Franc; wines striking that delicious balance between fruit and savoury and hold their own beside the flames.
What a treat to find a mature red with six years’ bottle age in the supermarket. Giving out redcurrant and spice, it’s one for herby lamb chops.
This Bordeaux-style blend from South Africa belies its price tag – it’s full of dark fruit and cigar-box notes, with tannins, making it perfect for steak nights.
This 100 per cent Cabernet Franc from the Loire delivers a fresh and versatile red with a floral lift, crunchy berries and some earthy undertones – it’s spot on with sausages.
