I am often asked what is my favourite red wine for a barbecue? Together a good red wine with a barbecue make one of life’s little luxuries. I like to barbecue with all that in involves; the ‘pluck’ sound as the cork comes out of the bottle, marinating the meat, firing up the bbq and burning off the remnants from the previous dinner (cleaning with flames!), having a glass of red while flipping the meat and watch it sizzle on the hot irons, listening to music on Spotify. I would particularly recommend starting a station with music from Trampled by Turtles. However, everyone to their own.
Barbecuing can be as easy or as complex as you want to make it, I like to keep things simple. So here goes with a suggestion for a Loin of Pork with Humberto Canale Pinot Noir, Patagonia – a heavenly combination.
Ingredients:
- 1 bottle Humberto Canale Pinot Noir
- Loin of pork
- Fresh ginger
- Pepper
- Soya Sauce
- French mustard
- 4 red or green peppers
Fist step: pour a glass of your red wine for a barbecue – Humberto Canale Pinot Noir. Swirl the wine in the glass and enjoy the aromas of brambly fruit with a hint of spice. Now slurp it around a little in your mouth to get all the flavours. I love this wine, it is so easy to drink, smooth, ripe berry fruit and a subtle touch of oak.
Get a pyrex bowl or something large enough in which marinate the pork.
Take the loin of pork and make half a dozen small cuts about 1cm in diameter.
Peel and slice the fresh ginger into thin 1cm pieces to be inserted into the pork.
Pour the soya sauce over the meat and rub it in with our hands.
Rub a teaspoon of mustard all over the pork
Crack pepper generously over the meat.
Pour any juices over the meat and leave it to sit for 30 mins (if you do this the night before or in the morning even better).
Fire up the barbecue, you will need to take your glass of Les Coteaux with you. Once the smoke and drifted off into your neighbours house and the irons are hot slap on the marinated meat.
Sear the meat on each side then close the lid of the barbecue and set the temperature to around 170ºC. Please note that each barbecue has a life of its own so be aware. My advice is to cook it slowly as we want to keep the moisture and not cremate the outside. So just check the meat from time to time and turn it every 10 mins or so.
Cut the peppers in half and put them straight onto the grill. Turn a couple of times, they are ready when soft to touch and you see the nice blackened blisters.
Total cooking time is around 30 mins, depending on how you like your meat cooked, by which time the Humberto Canale will have opened up nicely as you are well into your second glass.
I like to serve this dish with mashed potatoes and parsnips (mixed with butter, salt, pepper and nutmeg).
This is a wonderful way to enjoy a good red wine and simple homemade food.
Salud!
