麻豆社

Whilst the good weather continues, let's get those steaks and sausages sizzling on the barbeque, but what to drink with them? We've heard many so-called experts in the last few years telling us to think beer or cider instead of wine, haven't we, but can you really beat the noble grape? Yannick Lou茅 owns and runs one of Plymouth's coolest wine bars and wine shops; Le Vignoble in Royal William Yard.

Here are some of Yannick's tips for finding the right bottle for your barbie:

With BBQ red meat:

light reds - because when you're eating in the heat you don't want heavy tannin rich wines. Also lower alcohol is better as you need to drink more liquid when it's hot - try a chilled S.African Pinotage or French Beaujolais

With BBQ chicken:

White Languedoc wines - they will be light enough not to overpower the meat but still show some flavours and freshness - blends of marsanne, roussanne and rolle grape.

With BBQ fish:

Any crisp aromatic white - like a sauvignon blanc (grassy fresh flavour - or torontes from Argentina (fennel flavours) - both of these complement herbs that you stuff fish with and the acidity of the wine will balance the oil of the fish.

With BBQ summer deserts like fruit and cream:

Champagne or english sparkling - avoid very sweet wines as they'll dehydrate you.