The Wait has come to an end. The Winter is the snow of yesterday, and warmer temperatures in the Northern hemisphere. Finally we can wear lighter clothes, the evenings spend in the open and relish the Swiss national sport to indulge in, the Barbecue! It is now up to organize the first Party and plenty of friends together. Sausage, pork chop and Spiessli, but also liquid food must not be missed! This year, we want to serve different wines for a Barbecue, it doesn’t always have to be beer. But what are we serving, which is the dining? The best of the night succeeds, when a lot of different wines can be opened and alternately consumed, depending on what you skin, especially on the Grill.

side dishes and starters

the choice of The salads and especially the Dressings must be well thought out. Vinegar and wine can be difficult to combine. So please be more reluctant to use! In General, we recommend to salads, vegetarian and other side dishes a fruity, not too alcohol strong White or a rosé wine. For the potato salad, the guests are expected to approve a SIP “Fritz Müller”, an exciting sparkling wine from the grape variety Müller-Thurgau. Amazing how the pearl is nestled at the end of Sweet to the Dressing. These can also be combined excellently with Baked Potatoes or dog municipalities fries Chips. The corn skewer pearls, a delicate Rosé sparkling wine really well. We opt for a “Cabernet Sauvignon Rosé” from the Kamptal in Austria. Mundet also tabbouleh with chickpeas and Peppers. For the with a little garlic marinated shrimp skewers, we recommend a swig from the “Whispering Angel” Provence, one of the best Roses in the world. This also comes to mixed vegetable kebabs well, and blends heavenly with eggplant.


most of The people prefer to to sausage with a cold beer. Combinations with wine tend to be more complicated. It has been found, but the right drop, go sausage and wine, suddenly, Hand in Hand, and it is surprising and delicious combinations. The Swiss national sausage sausage we combine with a bottle of mineral, somewhat tart and refreshing “Mas Llossanes Rosé” from the French Roussillon. Stronger sausages such as spicy Merguez with heartier red wines combine. We uncork a young “Monastrell 4 Month” by Juan Gil. The spicy sausage flirts with its grippy tannins and complemented the fiery finish of this Spaniard in a very pleasant way. This is a wine you can serve confidently to “Schüblig” or Ticino Luganighe. The biggest challenge for us was to find the suitable companion of the Olma-Bratwurst. We were finally able to find and recommend either a wine with some residual sweetness, or even a dessert wine. Eva Fricke’s “Rheingau Riesling Auslese”, for example, whose Sweetness is paired with lively acidity, developed together with the Sausage is an incredible taste experience.


when shopping for Steaks, chops and skewers, we are spoilt for choice. And the huge number of possible combinations of meat and wine presents us with a major challenge. In the case of poultry, the decision is made relatively quickly. Here we adapt the Marinade. The slender, only slightly spiced Pouletbrüstli we give the incredibly fragrant and fruity “Palliser Sauvignon Blanc” from Martinborough in new Zealand. The chicken schenkeli with strong flavored skin of our guests may treat themselves to a bottle of “Black-and-Blue Pinot Noir” from the East of Switzerland. To put the pork chops we still have a shovel. We recommend the “Boneshaker Zinfandel” from California. A gorgeous combination, you should season the chops just strong enough. Steaks are a safe value for southern Europeans. To do this, we open two different wines. The “La Massa Toscana IGT” actually comes from the Chianti Region, is produced by way of the super Tuscans. A wonderful wine with a sensational price-performance ratio. The strong and spicy “Can Blau” from Monsant in Spain is a match for him with its grippy tannins in nothing. This wine impresses with its incredible character and are a great way to beef combine. Finally, the lamb applied to the skewers. For those who still don’t have enough, uncork, we are the “Ojo Negro Malbec” from Argentina and the Australian “Two In The Bush Shiraz”. The spicy meat must be sprinkled with a little salt, clings to the bold red wines and a memorable evening is the ideal end point.