As we embrace the arrival of summer, National BBQ Week marks the inaugural event of the season. There is an undeniable festive spirit in cooking signature dishes over an open fire, in beautiful weather, surrounded by friends, family, and the Finest English Fizz. Our team is thrilled to have another reason to indulge in delectable cuisine paired perfectly with our wines, and our in-house experts have weighed in their ideal barbeque and English Sparkling Wine pairings.
*See end of page for our quick guide to barbecue pairings
Our Classic Cuvée is a cornerstone of our collection, with a structured yet ripe acidity, is ideal with barbecued fish, according to our experts. Our Tours and Education Manager, Caron, suggests pairing the cuvée with the simple classic; king prawns with garlic butter- the acidity in the wine is ideal to temper the richness of the butter and the rich body of the prawns- acting almost like a slice of lemon, refreshing the palate. Our Head Chef, Nick Edgar recommends a delightful dish, created with citrus cured mackerel- the rich, oily fish also pairs beautifully with the acidity of the wine, and matches the more delicate citrus notes within the wine. Alternatively, for a simple but delicious fish dish, our Winemaker, Felix Gabillet, recommends grilled seabass with fresh, seasonal fennel.
For meat-lovers, Nick recommends a creative twist on the classic ‘beer can chicken’. By filling a can with our sparkling wine and using it to slowly steam the chicken alongside the barbecue smoke, you can achieve a depth of flavour that is both distinctive and elegant, adding a touch of luxury to a classically thrifty dish- certainly a talking point.
As for our Première Cuvée, Caron suggests pork tenderloin rubbed with spices like fennel and coriander. The tertiary and malolactic characters of the wine complement the herbaceous, anise flavours of the spices. And, its fuller-bodied style, derived from extended lees aging, matches the texture of the meat. For an equally luxurious pairing, Felix recommends a duck breast, marinated in soy, ginger, coriander and a small amount of spice, to complement those same malolactic characteristics lauded by Caron.
Alternatively, for a vegetarian option, BBQ Aubergines are a flavoursome partner to the cuvée, as their earthy and smoky qualities pair well with the oak aging characteristics of the wine, with its minerality also being ideal to cut through the richness of the Aubergines.
As a distinctively vinous, Pinot Meunier-led cuvée, this wine is naturally a friend to food, especially that with the depth of flavour introduced by a barbecue. Caron recommends everything from Venison with redcurrants to a rare Tuna steak, and large flat field mushrooms. The Meunier component of the wine brings a savoury note, almost reminiscent of miso, which is ideal to pair with the earthy mushrooms. The layer of bright fruit flavour introduced by the red Pinot Noir component complements the redcurrants and reflect a natural pairing for the game. The fuller style of the wine, with good acidity, matches the richness of the Tuna, and present an equally luxurious pairing. For a stellar side dish, Felix recommends grilling some summer peaches, and pairing them with fresh herbs, rocket and burrata- the fruity acidity of the peach and the creaminess of the burrata pairing perfectly with the summer fruit bouquet and creamy, autolytic character of the wine.
Our Classic Cuvée Rosé is certainly our most versatile wine to pair with barbecued foods, being our owner, Anna Krits-Kellet’s ideal choice for a barbecue. This crisp and refreshing Cuvée is an ideal match for summer days, boasting versatility that complements classic barbecue fare. Anna suggests pairing the rosé primarily with seafood, particularly wild salmon slow cooked with wood smoke for an exquisite flavor. Alternatively, quickly grilled prawns are another fantastic option. For another meat option, Felix suggests Merguez sausage, grilled alongside tomatoes and peppers, with the crisp, fruity character of the Cuvée being the ideal friend to the sweet harissa spice. Vegetables are also essential for a Hambledon barbecue, and Anna recommends grilled aubergine with pomegranate, grilled gem lettuce, and tomatoes as her perfect accompaniments.
As a dessert option, Nick grills pineapple on a still-hot barbeque, with star anise- with the natural, tangy acidity of the fruit being the perfect companion to a crisp glass of Rosé. For a classically British pairing, Caron presents Eton Mess- the acidity of the Cuvée being the perfect tool to temper the richness of the cream and meringue.
- King Prawns with Garlic Butter
- Citrus Cured Mackerel
- Seabass and Fennel
- Hambledon 'Beer Can Chicken'
Classic Cuvée Rosé
- King Prawns
- Merguez with Tomatoes and Peppers
- Grilled Gem Lettuce
- Eton Mess
- Grilled Pineapple with Star Anise
- Pork Tenderloin with Fennel and Coriander
- Duck Breast with Soy, Ginger and Coriander
- BBQ Aubergine
Première Cuvée Rosé
- Venison with Redcurrants
- Tuna Steak
- Peach and Burrata Salad
- Grilled Flat Mushrooms