July brings the scent of smouldering charcoal and a perfectly grilled steak. Did you know that when you barbecue, you're actually both a master chef and a chemist? The magical browning and that irresistible aroma of grilled meat are created by the Maillard reaction: a chemical reaction between amino acids and sugars due to intense heat. And that reaction calls for a clever liquid counterpart: tannins.
If you've ever had a robust red wine, you'll be familiar with that rough, astringent feeling in your mouth. Those are tannins (polyphenols) binding to the proteins in your saliva. But when you pair it with a juicy piece of barbecue meat, something magical happens. The tannins skip your saliva and bind directly to the fats and proteins of the meat.
The wine suddenly tastes velvety smooth, and the fat in your mouth is 'cleansed' on a molecular level. Your taste buds are completely reset for the next bite! So this month, opt for a powerful red wine full of structure.
Sommelier Tip from our assortment: Put a molecular power duo on the table. The Belém Black Alicante Bouschet 2024 from Adega Belém Urban Winery has exactly the luscious tannins and dark fruit structure that heavy Maillard aromas need. Prefer something a bit more classic Italian? The oak-aged Corniello 2020 offers the perfect spicy resistance to any grilled dish.
