Hurray!  Summer is finally here … I hope! Let’s celebrate with a backyard bbq. Or as l like to call it, “Slip Slid…er into summer!”

Small sliders paired perfectly with a summer wine or spirit is always a fabulous event. For just your family, or your first summer shindig, no one will be disappointed.

I thought I would share some summer ideas of food and wine pairing. This is a very simple, yet very fun opportunity to learn a little, taste a little, and laugh a lot! Make sure you only invite your fun friends. I find that three sliders are plenty per person. You can serve them all at once, or one at a time with their wine match.

But be sure to engage your guests for each pairing. Have them taste the food first, then the wine. They can experience how the pairing enhances the flavours of both the food and the wine.

Slider one can be a juicy turkey mini burger. Toppings can be white cheddar, chimichurri or green onions or pickled red onion. Pair with a gorgeous oaky chardonnay to complement. The richness of the wine will match the weight of the meat and the oily cheddar. Serve this mini first as it is the lightest of the lineup.

Next, try a pork patty with a buttery brie and caramelized onions. Pair this slider with a light, fun Beaujolais to contrast. This wine is high in acid as well as fruit. The acid will cut through the richness of this burger. The contrast is a great example of synergy at its best.

Last, go for that high-quality beef mixture with piled-high bacon and some fresh options like tomato and lettuce. Always serve this slider last due to its weight.

To contrast here, try a youthful, new world red. Cab Franc works as it is so fruit forward. The salty bacon factors in here. Pay attention to how much sweeter the wine will taste after a mouthful of bacon.

Always remember if you must substitute, a sparkling wine or beer will always work. Just sayin’.

Now picture how impressed your guests will be with your talents and newfound knowledge.

Surprise your family and friends with this fun Saturday afternoon.

Serving temps on the wines are simple. Let’s call this the 15-minute rule. Whites out of fridge 15 before service, while reds should go in for 15 minutes. We seem to be drinking our whites too cold and our reds too warm. This will allow the wine to open up for an optimal tasting experience.

Enjoy this one!  You are awesome.

Cheers!

Top and bottom wine photos provided by Barb DeJonge
Pixabay images: Cheeseburger by Mark Tolentino, Brie and Grapes by Mogens Petersen, Bacon Burger by Free-Photos