A tasty mixed grill really is something that we all look forward to. With so many choices and variations to explore, grilling is an incredible way to delight your guests’ palate (and your own as well). But do you know the secrets of this art, as well as the best wines to enhance its magic?
The diverse assortment of grilled meats in a mixed grill comes with a timeless explosion of flavors, offering a tempting array of meats cooked to individual preference (be it rare or well-done or medium). This culinary masterpiece is reserved for special and distinctive occasions, with the choice of meat being a matter of personal taste. For our rendition, we want to embody what we believe could be the true essence of a mixed grill, the perfect combination for one of our most appreciated bottles.
Our choices include sausages, pork ribs, chops, and other delectable meat varieties artfully arranged on a grill. The culinary canvas is adorned with a garlic sauce infused with rosemary and olive oil. These are the ingredients that we truly suggest:
4 Pork ribs
4 Pork chops
4 Slices of bacon
4 Lamb chops
10 Copper tomatoes
Salt to taste
Pepper as needed
Extra virgin olive oil to taste
2 Cloves of garlic
1 Sprig of rosemary
You can start by creating a marinade by combining chopped garlic and rosemary, seasoning with salt and pepper. Coat the assorted meats in this marinade, allowing them to infuse with flavors for a few minutes.
Adhering to the distinct cooking times required for each type of meat (considering, for instance, that bacon necessitates less cooking time than sausages), arrange the meat on the preheated grill. Ensure uniform cooking by flipping each piece on the grill in all directions. For sausages, use a fork to puncture them, aiding the release of excess fat.
As the cooking approaches its conclusion, introduce the tomatoes, allowing them to achieve a delightful dryness. Adjust the cooking durations based on individual preferences (rare or well-done). Serve the grilled delights piping hot, drizzled with a few drops of oil and vinegar.
While preparing the meat for an impeccable barbecue, careful attention must also be given to selecting the appropriate side dishes. Grilled peppers, zucchinis, and eggplants serve as excellent choices to create a delectable backdrop. For those seeking a heartier dish, grilled potatoes are the ideal pick. Additionally, a green salad and green beans tossed with red onions can contribute flavor and crunch to the ensemble. Meticulous consideration of accompaniments is the secret to an unforgettable grilled meat experience.
These are only the fundamentals, but each and every person has its own personal technique! In case you want to keep your grilling secrets and habits, you are welcome to do so! But when the meat is ready to be enjoyed on the dinner table, you will need to combine the perfect wine with it. And here at Carpineto we have just the right bottle for you!
To achieve a perfect harmony between grilled meat and wine, it's essential to choose a robust red wine that can accentuate the explosive flavors of the barbecue. The degree of meat doneness and the wine's characteristics should be taken into account for an ideal pairing. For rare red meats, a youthful wine like Chianti is recommended, while well-cooked meats pair well with a fuller-bodied wine such as Barolo or Brunello di Montalcino. Ensure the wine is served at the appropriate temperature to harmonize the flavors of the meat and wine.
Someone can never go wrong with our marvelous Chianti Classico DOCG 2021! Crafted in the most ancient production region, as specified in the regulations overseeing it, this region has bestowed its name upon the wine and stands as the exclusive site for the creation of Chianti Classico. Stretching between Florence and Siena, it unfolds within a region of striking beauty, featuring villages poised atop the hill summits, olive groves flourishing in steep fields of irregular outlines, and rows of cypress trees defining numerous unpaved pathways.
Made up of Sangiovese, Canaiolo and other red grape varieties, its maceration of the pomace in the must happens under scrupulous control of the fermentation temperature. Left to mature and rest in oak barrels, it is then stored in steel or vitrified concrete containers, before finally moving into the bottle. Aging in the bottle takes 4/6 months in oak barrels. Its color is best described as a ruby red tending towards garnet with evolution. Clean, intensely vinous perfume with hints of flowers, especially violets. To the palate it tastes velvety, savoury, round, with a good body and good structure, which makes this wine perfect for your mixed grill!