When it comes to enjoying the outdoors, there is nothing quite like getting your friends together over food and wine to enjoy the sunset and spend some time catching up. The summer months bring sunshine, laughter and relaxation while spending quality time with the people who matter. We all know that food and wine are a big part of how we enjoy our time together and the summer is the best time for outdoor cooking and entertaining.
As we embrace outdoor dining and celebrations, here are three tips to take into consideration as you plan your summer festivities. Prep your outdoor picnic dining table for a gourmet picturesque Instagram-ready setting, invite your favourite humans and make it an experience to remember!
Uncork a Chilean Adventure
When it comes to entertaining it should always be about trying something new, planning a great event and bringing people together over food and wine. As we start to entertain more outdoors, lighting the barbecue and inviting friends to get together is a great idea to reconnect and enjoy life! Theming your get together is a great way to elevate the experience and bring both food and wine together in a unique pairing experience.
This summer try being inspired by Chile! Called an ‘asado’, a Chilean barbecue is more than just cooking outside around a fire with wine and food, it is a social event with friends and family and is a key part of their culture. As the skinniest country in the world Chile is known for producing wonderful wine and also their dedicated love of barbecue. With vineyards located just 30 kilometers from the ocean, grapes are framed by the Andes Mountains to the east and the mountains of the Cordillera de la Costa to the west. Vines grow between two mountain ranges offering a multitude of extraordinary terroir and are surrounded by a very rare Mediterranean climate giving the red wines elegance and finesse in their final taste profile. Be inspired by Chile and use this as a theme for your gathering. Connect Chile’s incredible wine with the perfect food pairings for a truly memorable experience for you and your guests.
Take your friends on a trip to Chile as you plan your backyard asado. Be inspired by the sustainable and premium wines from Chile like PKNT Cabernet Reserve and PKNT Carmenere Reserve – and their phenomenal ability to pair with great options for the barbecue. These wines can be served in a large bowled glass, and also decanted on the table one-hour before dinner is served.
Consider Weight & Texture
When it comes to perfect food and wine pairings, take into consideration both the weight of the dish and the texture of the ingredients while pairing the wine. Analyze the overall flavour profile of each item and ask yourself, ‘does the weight of wine match the weight of the food?’. For instance if your dish is spicy and oily, match it with a wine that contrasts the spice with sweetness. Or if your dish happens to be a red meat like steak with high levels of protein and charred, pair it with a red wine with tannins, subtle oak influence and red fruit on the palate.
Matching Colours
Food and wine pairing can be as simple as pairing the colour of the food with the colour of the wine. This is a fun exercise for Rosé where pairings can include beets, watermelon, salmon, shrimp and pork (I’m sure you may also be able to think of a few fun pairings as well!). When it comes to white wine, think of items that match in colour, for instance roasted chicken and chardonnay or even riesling with thai green curry. When it comes to red wine, think about foods that match like steaks, braised beef, beef burgers, BBQ ribs, lamb rack, charcuterie, duck etc.
ABOUT PKNT
PKNT is a winery that began in 1938, it is a family-owned operation committed to producing high-quality wines at great value for over three generations. Chief winemaker Duncan Killinger is from New Zealand, but relocated to Chile. He currently has 50 vintages under his belt. PKNT stands for Passion, Knowledge, Nature and Time and the wine brand is pronounced ‘picante’ and can be found in the Wines of Chile section of the LCBO.
