Wine and food pairing: barbecued pork kebabs

A South-Western red wine, such as a red Gaillac, a Marcillac du domaine Matha or a Fronton, is a very suitable choice. These wines, often made from native grape varieties such as Duras, Braucol or Négrette, offer aromas of red and black fruits, a touch of spice, and a supple tannic structure that goes well with the texture of the pork. Their slightly rustic character enhances the convivial and generous side of grilled dishes.

A red Côtes-du-Rhône from domaine Pique-Basse, made from Grenache, Syrah and Mourvèdre, with its notes of garrigue, ripe fruit and sweet spices, also proves highly relevant. It's a harmonious accompaniment to aromatic marinades, while offering enough structure to cope with barbecuing without weighing down the tasting.

In a lighter style, a Beaujolais-Villages or Morgon served slightly chilled can be ideal, especially if the skewers are spiced up with herbs such as rosemary or sage. Gamay's crisp fruitiness, natural freshness and supple tannins blend subtly with meat without dominating flavors. Taste the Régnies du domaine les Capréoles with this meal, you won't be disappointed!

If a white wine is preferred, it should be sufficiently structured so as not to fade in the face of grilled pork. A dry Chenin blanc from the Loire (such as Montlouis or Savennières) or a Languedoc white wine made from Grenache blanc and Roussanne can prove surprising. These whites provide good body on the palate, balanced acidity and floral and spicy notes that dialogue well with the marinade's aromatics.

Finally, a rosé with character, such as those from Tavel or Luberon, like that from domaine de Fontenille, complements the pairing very well by bringing fruity freshness and a light tannic frame that supports the grilled aromas.

This barbecue dish, both convivial and fragrant, therefore calls for accessible, expressive and harmonious wines, preferably red or rosé, to exalt the meat's greediness while retaining a certain freshness.