Home Natural farming What is better to drink with a kebab. Choosing alcoholic drinks for barbecue: rules, prohibitions, recipes. What kind of alcohol is suitable for barbecue: basic rules

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What is better to drink with a kebab. Choosing alcoholic drinks for barbecue: rules, prohibitions, recipes. What kind of alcohol is suitable for barbecue: basic rules

The choice of wine for barbecue should be approached with great care. Correctly selected wine reveals a bouquet of taste and perfectly complements such a dish as barbecue.

In Russia, it is generally accepted that kebab goes well with vodka, but this statement is wrong - kebab should be used with good wine. Highlanders always use this combination. It's so nice to sit in the shade of the trees, in the summer coolness with barbecue and wine.

How to choose the right wine for barbecue

For example, it is better to choose wine with a strong aroma for mutton in order to kill the specific smell. Fortified red wine is best suited to such meat. If the lamb has a strong smell, you can make the marinade from the same wine and soak the kebab for a long time. The same applies to strong-smelling pork. In general, pork does not require strong wine; it can be served with white or red wine. Also, white wine goes well with fish kebabs.

Young white or rosé wine goes well with chicken skewers, turkey can also be served with rosé or aromatic red wine. Beef shashlik goes well with semi-sweet red wine. It can be weak (for example, Sangria) or stronger, but here it is a matter of taste.

If the arrival of guests is expected, it is better to ask them in advance which kebab they prefer and which wine will be consumed with it. If there is no time to cook a barbecue, and the arrival of guests is "on the nose", you can use the services of the barbecue "Veselyi barbecue" and at home.

Now let's look at more specific wines that can go well with a particular barbecue product.

To emphasize the taste of lamb, beef or pork, you can use Georgian wine made from Saperavi grapes. This is a classic option for Georgian cuisine for barbecue. This wine has a "loud" pomegranate flavor. Meat for such wine should be well done.

Sour Italian wines are perfect for young lamb - such wines are used mainly in southern Italy: Chianti Classico, Brunello di Montalcino and Il Vino Nobile di Monte Pulciano.

The Australians apply the wine with the taste of black currant and blackberry - "Shiraz" to lamb. This is a red wine, notes of black pepper are distinctly heard in it. In Africa they use a similar wine called "Pinotage".

Red wines with fruity notes are used by the Spaniards - for example, "Sangria" or "Rioha". These wines will go well with any kind of kebab.

Bulgarian wines "Kadarka" or "Cabernet" are also used as an addition to kebabs. Kadarka has a mild cherry flavor.

General rules:

If it's hot outside, it is better to drink white wines.
Red wine and rosé are drunk chilled. If you drink it in the heat, you must keep the bottle in ice.

Where to order barbecue at home

You can order a shish kebab in Perm at the Vesely Shashlik House. You can buy drinks and salads with a barbecue.

For a festive reception of guests, you can additionally order pilaf, manti, dolma or kupaty. All meals are delivered quickly and hot.

To give the barbecue ceremony a finished look, it is important not only to skillfully marinate and fry the barbecue, cook the sauce according to all the rules and decorate the dish beautifully, but to be aware of what alcoholic drinks are served with a particular barbecue, depending on the meat, the reason for the celebration, the weather, and also from the one who came to visit.

So that you do not regret that you spent so much effort, but it turned out to be in vain, use the advice of this chapter. You will find out which alcoholic beverage taste will emphasize the aroma of this meat, its special taste and will brighten up any extraneous odors that may arise during the cooking process. The wrong choice of alcohol can negate all your efforts.

BBQ tips
Did you know that you should not marinate fresh meat, that is, not yet cooled down. If you marinate such meat and put it in a sealed container, it will soon acquire an unpleasant smell.

The sharper and stronger the specific smell of meat, the more aromatic the alcohol should be if you want to clog the smell a little, or, conversely, so that it has absolutely no smell, if you want to emphasize the specific taste of meat.

Do not forget that barbecue is a very satisfying snack, so alcohol is usually served with it, as a rule, strong. However, for some types of barbecue, there are exceptions, that is, their taste can be emphasized only with light alcoholic beverages. And strong alcoholic drinks are not always served with a barbecue if the company is women or women in it make up the majority. But when choosing which drink to serve with a kebab, be guided, among other things, by the taste of those present, since not everyone uses certain drinks or eats this or that meat. This should never be forgotten and your guests will be delighted with the wonderful treat you prepare.

First of all, before you start barbecuing, regardless of what kind of meat you are going to make it from and what kind of alcoholic drinks you will serve later, invite your guests to have a glass of brandy. This will cheer them up and you, cheer them up and, if you are going to make a shish kebab in hot weather, will bring you out of the relaxed state, which usually occurs in heat, and in cold weather, it will allow you to warm up a little.

Alcoholic for poultry kebabs

Before making a poultry kebab, you will have to stock up on wine. Depending on which bird you are going to make it from and how - in pieces or whole carcasses, since the size of the pieces of kebab changes its taste, that is, the larger the pieces, the juicier and tastier the meat of the kebab, the variety, taste and strength are determined guilt.

It is best to serve young sweet white wine to a barbecue made from whole-fried chicken, especially if during its preparation you added green apples (they perfectly emphasize the specific flavor of chicken meat, its tenderness and softness) or lemon wedges. But the wine should not have too strong a flavor to make it feel like the kebab is made from chicken. The wine should not be very strong, but not weak either.

Sweet rosé wine is well suited for chicken kebabs, cut into small pieces and soaked in wine. Such a kebab will not be as juicy as from a full chicken carcass, which means that in order to give the pieces more juiciness, it will have to be washed down. Strong alcoholic drinks will not work, because in this case you will have to drink a considerable amount, so it is best to serve a very weak young wine with a sweet taste and not a very strong aroma with such a kebab, so as not to overpower the smell of chicken.

A semi-dry red wine with a strong aroma is perfect for turkey kebabs. It will give the original flavor to the specific smell of meat. And since barbecue is a rather fatty food that induces thirst, the pleasant, sour (but not very sour) taste of dry wine will perfectly quench thirst, and its aroma will give turkey barbecue a unique taste. This wine is not very strong, you can drink quite a lot of it.

BBQ tips
In order for the kebab to acquire an exquisite taste, some specialists in its preparation, after stringing the meat on a skewer, wrap it with grape leaves. Of course, during frying, the leaves burn out, but the meat has time to be saturated with a wonderful aroma. In addition, before frying, the meat can be wrapped in black currant leaves, then you get a kebab with a great currant aroma and soaked in vitamins that it gets from black currant leaves.

Red wine is also served with partridge barbecue. Only in this case, the carcasses should be fried whole, as they, as a rule, are not very fatty. It is desirable that the wine be dry, since the taste of partridge meat implies serving some sour drinks to it, and since partridge is game, then, like any game, red wine is served with it, which does not have a tart taste and combines several aromatic grape varieties. The same wine is served with any game kebab.

Poultry kebabs (duck, goose, etc.) are best served with white wine with a strong aroma, semi-dry or semi-sweet. If the bird is very fat, it is better - semi-sweet. In some cases, fortified wine can be served. The most important thing is that it has a very bright fragrant bouquet, because some types of poultry are endowed with a pungent, not very pleasant smell, which many people do not like. This smell cannot always be overpowered by the spices added to the marinade, so a fragrant wine is most suitable for such a barbecue.

And if you want to surprise your guests, you can make homemade wine yourself, for example, from black elderberries.

Required: black elderberry, wine yeast, 250-300 g sugar, 10 g citric acid.

Cooking method. Fill the berries with water 1/2 of their height in a saucepan. Simmer until soft. Add wine yeast to the boiled and crushed berries and let it ferment for 2-3 days in a bowl with a wide neck. Then rub the berries through a sieve. Dilute the resulting wort with an equal volume of syrup prepared at the rate of 250-300 g of sugar per 1 liter of water and 10 g of citric acid per 1 liter of syrup. Pour the mixture into a bottle and seal in such a way that carbon dioxide can freely escape from it and oxygen does not pass at the same time.

You can put a balloon or rubber glove on the neck of the bottle. However, the most convenient way is to make a hole in the lid and insert a long rubber tube into it, the other end of which is lowered into a container of water. When the ball or glove falls off or bubbles stop coming out of the tube, fermentation has stopped. Drain the wine immediately, being careful not to get sediment into it. If the wine is sour, add sugar to it, close the airtight lid and place in a cool dark place to stand. Do not forget that the longer the wine is, the tastier it will turn out.

And one more thing: the bird, as a rule, does not require long marinating. In addition, if you want the poultry kebab to have a delicate, pleasant taste, and the meat turned out to be soft, soak it in dry wine - the poultry meat will be saturated with its aroma and will not be harsh, as can happen if vinegar is added to the marinade.

Alcoholic to lamb barbecue

The taste of a young, whole-roasted lamb will benefit from fortified red wine. With a significant strength and a very strong aroma, such wine will perfectly combine with the specific smell of lamb, emphasizing the juiciness of the barbecue and its pleasant taste. But if you or your guests have a negative attitude towards the smell of lamb, although you like the taste of fatty lamb meat that melts in your mouth, fried over an open fire, it is best to soak it in the same wine with a strong aroma, adding vinegar or dry wine and spices with a sharp smell. The meat will acquire a light aroma of wine and will be saturated with the smell of spices. Moreover, you cannot be mistaken when choosing a wine, as the aroma of meat will surely be combined with the same wine in which it was soaked.

BBQ tips
Everyone knows that ketchup is the best seasoning for kebabs. Many people eat barbecue exclusively with ketchup, while others, on the contrary, prefer to eat barbecue without anything, because, in their opinion, ketchup interrupts the real taste of barbecue.

The same advice applies to chopped lamb kebabs. But here, in addition to red strong wine, you can serve cognac, always of excellent quality and with a pleasant, aromatic taste. Lamb (even young) is very fatty, and its fat is specific, so the stronger the drink is served with it, the better.

Vodka, although it is strong, will not suit such a kebab - it does not have the aroma necessary in this case, but various tinctures from vodka can perfectly suit. They retain the strength necessary for eating lamb, but their aroma can either overpower the smell of lamb, or, conversely, emphasize it if necessary.

If you are going to make lamb shish kebab in cold weather, then strong drinks - cognac, liqueurs, will come in handy, but in hot weather it is still better to prefer wine, even fortified wine.

Alcoholic for pork barbecue

For pork barbecue, vodka is an ideal alcohol option. Pork, like lamb, is most often fatty. And for barbecue, as a rule, fatter meat is chosen, although lard in it should still be in moderation. But in order for the meat to be better absorbed by the body and to make it more pleasant to eat, there is nothing better for such a kebab than a strong alcoholic drink without aromatic additives, since pork meat does not contain a strongly pronounced specific smell. Therefore, vodka will suit him better than other spirits. In this case, take those drinks that are used "for appetite" - in very small quantities.

You should choose something not very strong for a shashlik from a young low-fat pig or a piglet made from alcoholic beverages, which can be consumed as a drink, since shashlik made from lean pork meat turns out to be rather dry. A not very strong red wine with a pleasant sweetish taste or some kind of sweet and sour alcoholic cocktail will do. But again, these spirits should not have a strong aroma, otherwise the taste of the kebab will be overpowered by it and you will not get the full pleasure of the pork kebab.

The same applies to alcoholic beverages served with wild boar kebabs - they must be strong enough, but not aromatic. Although in this case you will have to choose between the strength and the amount of alcohol that you are going to drink, since this kebab will also have to be washed down. Therefore, vodka is not quite suitable for boar kebabs. It is optimal to serve red wine with a light aromatic aftertaste. It should be strong enough to be combined with fatty meat and to wash it down with a barbecue without any problems.

BBQ tips
Despite the fact that barbecue is very popular in many countries and is successfully consumed by millions of inhabitants of our land, we must not forget that this dish is quite high in calories and rich in carbohydrates. Shish kebab is usually very fatty and therefore poorly absorbed by the body. Therefore, people suffering from diseases of the gastrointestinal tract should not abuse it.

Beer is suitable for pork and wild boar kebabs. But this, however, is not the best option. However, if you make kebabs in very hot weather, perhaps, beer is preferable to spirits. In this case, it should be very strong and preferably dark, since dark beers have the property of giving the meat a special bouquet. But if you are not a fan of dark beer, replace it with light beer with some additives. Chill it well in advance. Hot, fresh shish kebab and ice-cold beer are a good combination for those who like tasty and satisfying food.

An interesting aftertaste of pork kebab can be given by sprinkling the meat several times with beer (preferably dark or with spices) during the cooking process. But you should not pour the kebab too much with it - something completely inedible may turn out.

Alcoholic beef kebab

A well-aged red strong wine with a pleasant tart taste and strong aroma, which will give it additional taste qualities, is excellently suited to young beef shashlik. This is necessary because charcoal-fried beef does not have a strong enough taste and, even if soaked with a lot of spices, it will not taste like barbecue from other types of meat. Indeed, beef has a small content of lard, and the kebab from it is always somewhat dry, so a wine with a strong aroma is best suited.

Since kebab is a hearty snack, it is appropriate if the wine is strong. And, of course, the wine served with such a kebab should be red.

Liqueurs with a strong aroma are well suited to beef kebabs, best of all nutty or herbal and sugary or with a slightly sour taste. But we should not forget that in pure form, liqueurs are usually not drunk even with a barbecue. How to dilute it is up to you. If you are going to drink it in a stronger version, dilute it with vodka (of course, not in pure form, but diluted up to 15-20 degrees with ice water).

A softer version will be obtained if you dilute the liqueur with a soft drink, such as soda or something else, according to the taste and smell that suits it. As a last resort, the liqueur can simply be diluted with ice water. But don't overdo it. Remember that you will drink it with meat shashlik, so the liqueur must be strong enough and its taste and smell should be preserved in any case. In addition, if desired, the liqueur can not be diluted if it is to your taste undiluted.

And one more thing: liqueur is always fragrant. A beef kebab marinade usually also contains very strong spices. It is important to choose a liqueur with such a smell that it matches the smell with the spices of the marinade. Otherwise, it will turn out that you will drink the liqueur as if separately, and not in combination with a kebab, that is, it will not emphasize its taste. If you find the optimal combination between the aroma of the liqueur and the smell of the spices included in the marinade, then you will get an amber that is most suitable for beef kebab, where the smells will complement each other, and the taste of the kebab will be favorably emphasized by them.

It is also good to use beef kebabs with fragrant, weak tinctures, which with their aroma will emphasize and enhance the taste of beef meat. But, as in the variant with liqueurs, it is required to find the optimal combination of the smell of tincture and spices.

If you or your guests prefer light alcoholic drinks, vermouth can emphasize the taste of beef kebab. It goes well with almost all the spices that you decide to soak a kebab when marinating. This means that you will get a double pleasure: vermouth and beef shashlik complement each other perfectly: shashlik emphasizes the merits of good vermouth, and vermouth - the taste of beef, allowing you to pay attention to that not always noticeable feature that is most often lost when using such a shashlik in combined with many other alcoholic beverages.

Alcoholic for fish kebab

For a fish kebab, the best is dry white or semi-dry wine. Although, depending on the fish and how you are going to fry it - whole or in chunks, as well as in what marinade it is pickled, there may be options. For example, if you marinated fish with additives that give a sour taste and strong aroma, the most acceptable alcoholic drink in this case would be a semi-sweet rosé wine without a pronounced aroma.

Fish quite often, like poultry, is soaked in dry wine, and it marinates very quickly, so do not keep it for a long time - this will make its taste rougher, and the kebab itself will become drier, especially if the wine you chose is very sour. and the fish is not very fatty. But one way or another, if you serve the same wine in which the fish was marinated to the barbecue, you will not be mistaken.

Ideal for sturgeon barbecue - martini. The more expensive this drink, the better, since such a kebab implies an expensive alcoholic drink. Remember that the taste of sturgeon kebab should be emphasized by the drink.

If you are making fish kebabs simpler, stop at not very expensive, with a pleasant sourness, semi-dry white wine with a light aroma. If you are going to fry a kebab from a whole, not very large fish, semi-dry wine will be very useful. Its pleasant, not very harsh acidity will add a spicy flavor to the dish. Moreover, usually such a shish kebab turns out to be quite juicy and aromatic, especially if the fish is fatty, and a light noble bouquet of semi-dry wine will give a pleasant flavor.

Young wine with a strong aroma is the best choice for a kebab made from young catfish, since catfish quite often has a specific smell of mud, which can persist, despite the presence of spices with a strong odor in the marinade. Here the alcoholic drink must necessarily interrupt the smell of mud and not be strong at the same time, that is, semi-dry white wine is most suitable for such a kebab.

For fish, you can pick up some kind of liqueur with a bright herbal aroma. When choosing a liqueur, also take into account the smell of the spices included in the marinade - they (the aroma of the liqueur and the smell of spices) must necessarily match each other. In addition, fish for barbecue plays an important role in the choice of liqueur: the drier the fish, the less alcohol should be contained in the liqueur. If you are going to dilute liquor, in this case, give up strong alcoholic drinks, limit yourself to tonic or soda.

BBQ tips
If you do not have metal skewers, you can replace them with branches of a tree, but not dry, otherwise the “skewer” may burn out during frying and the kebabs will end up in the fire. To do this, you need to use the branches of a young tree, removing the bark from it.

And one more thing: fish with a pungent specific smell requires a special approach to the choice of alcohol. If you are going to emphasize this smell, serve light rosé wine or highly diluted liqueur with a weak smell and a slightly sweet taste to the barbecue. Dry white wine will do. If, on the contrary, you want to make this smell as invisible as possible, then, in addition to the spices of the marinade with a pungent smell, you need to take care of alcohol with a strong aroma. Choose wine, firstly, dry or semi-dry, and secondly, white or pink.

Alcoholic for barbecue sausages

Barbecue is distinguished as a separate view. Meat and fish prepared in this way are served with the same drinks as for barbecue fried in the usual way. BBQ sausages require a slightly different approach.

The most common alcoholic beverage served with barbecue sausages is beer. Depending on what kind of meat sausages are made of and what spices are included in them, the choice of beer is determined.

For example, for sausages made from chicken or some other poultry, beer, as a rule, is not very strong and, preferably, light, with a slight bitterness and without aromatic additives. Although the latter is a matter of taste. But it should be borne in mind that these additives, as a rule, interrupt the smell of the meat from which the sausages are made.

Very fatty barbecue sausages, which contain a lot of bacon, are best suited for dark beer with a tart smell. Its strength is determined depending on how fatty the barbecue sausages are. The fatter they are, the stronger the beer should be. It is appropriate in this case, beer with various spices or flavoring additives that can kill the smell of fat, if you or someone from your company does not really like it.

Low-fat barbecue sausages are usually served with not very strong light beer with various flavors and rather strong flavors, since they usually do not differ in any special taste and must be added with the help of drinks.

How to drink a shish kebab so that its taste characteristics can be felt more holistically?

Kebabs are, without a doubt, a favorite early spring delicacy for all residents of our latitudes.

As soon as the month of May becomes a full-fledged owner on the street, you can see crowds from all over who want to taste fresh meat fried over a fire, the use of which is always considered a kind of ritual.

We have already talked about how to make a kebab delicious, based on the type of meat and.

Now let's try to answer the question that interests many - what, in fact, is to drink a certain type of shish kebab so that its taste characteristics can be felt even more holistically?

Same way do not forget about the peculiarities of the digestion of our body, who handles different types of meat in a special way.

Remembering drinks before going to barbecue, each of us makes a kind of watershed - we throw soft drinks into one cohort, and alcohol into another. What are kebabs without alcohol?

Indeed, you need to know which alcoholic drinks are best suited for a particular type of meat, so as not to go crazy.

The most popular drink on kebabs is vodka... But it just so happened that this is more a tribute to traditions, but not the taste buds of our body. Indeed, in barbecue, an equally important role is played by the aromatic component, which complements the taste.

In addition to the strength of the drink itself, vodka cannot boast of any aroma. Red wine is different -over there drinking with a barbecue is not just effective,but also nice.

Choosing between strong and weak alcoholic drinks, you need to give preference to stronger ones. After all, a shish kebab consists of fatty meat, which is best washed down with strong alcohol.

If there is unbearable heat outside, it is best to limit yourself to beer... But beer should have a memorable aroma, that is, dark is best suited. It can even be poured over your treat during preparation, in its very final phase.

Red fortified wine great if you're making mutton kebabs. The fact is that this meat has a very specific smell and therefore you need to wash it down with a strong and refined drink, too.

If we are talking about any other meat, then it will do dry white wine.

So now drink it at the very procedure of eating barbecue? No, give us alcohol, but stronger!

By the way, an important point - it is better to drink warm drinks with lamb meat, since it is the fat content of this animal that often causes indigestion due to the holiday.

If you also drink chilled drinks with meat, then it is certainly difficult to avoid further digestive problems. But hot tea or grog will do just fine, like mulled wine, by the way.

In addition to water, non-alcoholic beverages are also in demand. juices... Tomato has especially pleasant taste, which can more than compensate for the lack of ketchup. Many people do not recognize additives to the pure taste of kebabs? So here tomato juice just might be an excellent alternative.

In one well-known song it is sung that perfectly fits "with a shish kebab" cognac... But we must admit that it is digestible only as an aperitif. That is, you need to drink this drink before using the kebab, but not after. Only then will both components bring you maximum pleasure.

Vodka nevertheless, it can be used on kebabs if you eat pork meat. True, again, it is best to wash it down with tomato juice after that, which will be more natural, and there will be no aroma, but it will remain.

If you chose beef as your kebab, then be sure to stock up on red wine... After all, it cannot guarantee you a lot of fat, which means the meat will be dryish. This is where the properties of the drink come in handy.

It is also good to have liqueur on hand - if diluted with water, it can become a barbecue drink for lovers of weaker drinks, but the addition of vodka will make it a fragrant strong alcohol.

By the way, the taste of beef kebab is also well emphasized by vermouth... If you use it with a bite, you get an exquisite bouquet of tastes and aromas.

Fish kebab is also sometimes used as a suitable treat for outings during this time of year. It is best to take white wine with fish.,dry of course.

If the fish belongs to the sturgeon family, then you can also pamper yourself Martini- the combination will turn out to be simply unusually tasty!

Enjoy your rest and good weather, accompanied by barbecue and drinks!

Shish kebab is solid carcinogens that cause cancer! Can you make it useful?

V. Kruglov

Meat is a valuable protein product. And right off the bat you shouldn't attribute it to junk food, gastroenterologists assure. It is important not to cook it until it is black, and it is in it that harmful carcinogens are lurking. But the meat must be well fried, otherwise you can become infected with helminths or get sick with salmonellosis. Make a vinegar-free kebab marinade. It changes the structure of meat and impairs its nutritional quality. Marinate meat in dry wine, preferably red, which is especially rich in antioxidants. This reduces the amount of carcinogenic substances - heterocyclic amines (HA) - by 75-90%. Beer can also be used as a marinade - it reduces the amount of GA by 88%. Don't skimp on spices. Red, black and white peppers, garlic, onions, oregano, rosemary, thyme, parsley, and basil also reduce the number of carcinogens.

How to choose meat?

What to make a real barbecue and how to choose the right meat?

Y. Skuptsova

“It's better to choose chilled meat,” says Alexey Amenitsky, chef of one of the capital's restaurants... - It should be dry, but at the same time glossy, uniform red color. In Transcaucasia and Central Asia, from where this dish came to us, shashlik is prepared from young lamb. This can be considered the gold standard. But other types of meat will do just fine. Pork is a versatile choice, although chicken is also fine. But beef should be taken with caution. It is from this meat that the kebab most often turns out to be tough. "

An alternative, but even more healthy option for kebabs is from fish or vegetables. Remember that the fish is fried on the fire almost instantly - do not overdry it. It is better to use a greased rack for frying.

What to eat and drink?

They say drinking a cold shashlik is bad for the stomach. This is true?

K. Semyonov

“The advice not to use very chilled drinks is only relevant in hot weather,” I am sure Mikhail Zeigarnik, nutritionist, executive director of the National Society of Nutritionists... - Inside the body, the temperature reaches 39 degrees. So, contrary to some ideas, the fat in the esophagus cannot solidify in any way. "

The best type of drink is pineapple juice. He, however, does not burn fat, but contains substances that help break down protein. Drinking red wine in moderation is also good. Better yet, dilute it with water.

While the kebab is cooking, do not lean on sandwiches - it is better to have a snack with vegetables. The combination "meat - vegetables" is the most optimal for digestion. Vegetables can be used raw, but are best baked. From a nutritional point of view, this is much healthier than frying or even boiling. By the way, baked potatoes should be eaten with a peel - it contains all the most useful substances. Just before baking, wash the tubers with a brush. Green salad is very useful. It is better to fill it not with oil, but with juice squeezed from lemon. If you still want to use oil, make a "cocktail" of mustard, linseed, as well as walnut, olive and unrefined sunflower oil. This combination will give a maximum of useful substances.

Holidays. Weekends. Nature. Kebabs .... Nice set, isn't it? And hTo give this set, i.e. barbecue ceremony finished look, it is important not only to skillfully marinate and fry a kebab, cookaccording to the rules sauceand decorate the dish beautifully,

but be aware of which alcohol are served with one or another kebab, depending on the meat, the reason for the celebration, the weather, and also on who came to visit.

So that you do not regret that you spent so much effort, but it turned out to be in vain, use the advice of this article.From it you will learn which alcoholic beverage taste will emphasize the aroma of this meat, its special taste and brighten up any extraneous odors that may arise during the cooking process. Wrongly chosen alcohol can negate all your efforts.

First of all, before you start barbecue, no matter what kind of meat you are going to make it from and what kind of alcoholic drinks you will serve later, invite your guests to drink a glass cognac... This will cheer them up and you, cheer them up and, if you are going to make a shish kebab in hot weather, will bring you out of the relaxed state, which usually occurs in heat, and in cold weather, it will allow you to warm up a little.

AND do not forget - everything is good in moderation!

Alcoholic for poultry kebabs

Before making a poultry kebab, you will have to stock up on wine... Depending on which bird you are going to make it from and how - in pieces or whole carcasses, since the size of the pieces of kebab changes its taste, that is, the larger the pieces, the juicier and tastier the meat of the kebab, the variety, taste and strength are determined guilt.

It is best to serve whole-fried chicken kebab young sweet white wine, especially if during its preparation you added green apples (they perfectly emphasize the specific flavor of chicken meat, its tenderness and softness) or lemon wedges. But the wine should not have too strong a flavor to make it feel like the kebab is made from chicken. The wine should not be very strong, but not weak either.

Rose sweet wine well suited for chicken kebabs, cut into small pieces and soaked in wine. Such a kebab will not be as juicy as from a full chicken carcass, which means that in order to give the pieces more juiciness, it will have to be washed down. Strong alcoholic drinks will not work, because in this case, you will have to drink a considerable amount, so it is best to serve such a kebab with a very weak young wine with a sweet taste and not a very strong aroma, so as not to overpower the smell of chicken.

Perfect for turkey kebab semi-dry red wine with a strong aroma. It will give the original flavor to the specific smell of meat. And since barbecue is a rather fatty food that induces thirst, the pleasant, sour (but not very sour) taste of dry wine will perfectly quench thirst, and its aroma will give turkey barbecue a unique taste. This wine is not very strong, you can drink quite a lot of it.

BBQ tips . In order for the kebab to acquire an exquisite taste, some specialists in its preparation, after stringing the meat on a skewer, wrap it with grape leaves. Of course, during frying, the leaves burn out, but the meat has time to be saturated with a wonderful aroma. In addition, before frying, the meat can be wrapped in black currant leaves, then you get a kebab with a great currant aroma and soaked in vitamins that it gets from black currant leaves.

Red wine served with partridge barbecue. Only in this case, the carcasses should be fried whole, as they, as a rule, are not very fatty. It is desirable that the wine be dry, since the taste of partridge meat implies serving some sour drinks to it, and since partridge is game, then, like any game, red wine is served with it, which does not have a tart taste and combines several aromatic grape varieties. The same wine is served with any game kebab.

Poultry barbecue (duck, goose, etc.) is best suited white wine with a strong aroma, semi-dry or semi-sweet... If the bird is very fat, it is better - semi-sweet. In some cases, fortified wine can be served. The most important thing is that it has a very bright fragrant bouquet, because some types of poultry are endowed with a pungent, not very pleasant smell, which many people do not like. This smell cannot always be overpowered by the spices added to the marinade, so a fragrant wine is most suitable for such a barbecue.

And if you want to surprise your guests, you can cook it yourself Home wine , for example from black elderberry berries.

Required: black elderberry, wine yeast, 250-300 g sugar, 10 g citric acid.

Cooking process: Fill the berries with water 1/2 of their height in a saucepan. Simmer until soft. Add wine yeast to the boiled and crushed berries and let it ferment for 2-3 days in a bowl with a wide neck. Then rub the berries through a sieve. Dilute the resulting wort with an equal volume of syrup prepared at the rate of 250-300 g of sugar per 1 liter of water and 10 g of citric acid per 1 liter of syrup. Pour the mixture into a bottle and seal in such a way that carbon dioxide can freely escape from it and oxygen does not pass at the same time. You can put a balloon or rubber glove on the neck of the bottle. However, the most convenient way is to make a hole in the lid and insert a long rubber tube into it, the other end of which is lowered into a container of water. When the ball or glove falls off or bubbles stop coming out of the tube, fermentation has stopped. Drain the wine immediately, being careful not to get sediment into it. If the wine is sour, add sugar to it, close the airtight lid and place in a cool dark place to stand. Do not forget that the longer the wine is, the tastier it will turn out.

Barbecue tips: poultry, as a rule, does not require long marinating. In addition, if you want the poultry kebab to have a delicate, pleasant taste, and the meat turned out to be soft, soak it in dry wine - the poultry meat will be saturated with its aroma and will not be harsh, as can happen if vinegar is added to the marinade.

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Alcoholic to lamb barbecue

The taste of a young, whole-roasted lamb will benefit from its aroma fortified red wine... With a significant strength and a very strong aroma, such wine will perfectly combine with the specific smell of lamb, emphasizing the juiciness of the barbecue and its pleasant taste.

But if you or your guests have a negative attitude towards the smell of lamb, although you like the taste of fatty lamb meat that melts in your mouth, fried over an open fire, it is best to soak it in the same wine with a strong aroma, adding vinegar or dry wine and spices with a sharp smell. The meat will acquire a light aroma of wine and will be saturated with the smell of spices. Moreover, you cannot be mistaken when choosing a wine, as the aroma of meat will surely be combined with the same wine in which it was soaked.

Barbecue tips. Everyone knows that ketchup is the best seasoning for kebabs. Many people eat barbecue exclusively with ketchup, while others, on the contrary, prefer to eat barbecue without anything, because, in their opinion, ketchup interrupts the real taste of barbecue.

The same advice applies to chopped lamb kebabs. But here, in addition to red strong wine, you can serve it cognac, necessarily of excellent quality and with a pleasant, aromatic taste.

Lamb (even young) is very fatty, and its fat is specific, so the stronger the drink is served with it, the better.
Vodka, although it is strong, will not suit such a kebab - it does not have the aroma necessary in this case, but different ones can perfectly suit. They retain the strength necessary for eating lamb, but their aroma can either overpower the smell of lamb, or, conversely, emphasize it if necessary.

If you are going to make lamb shish kebab in cold weather, then strong drinks - cognac, liqueurs, will come in handy, but in hot weather it is still better to prefer wine, even fortified wine.

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Alcoholic for pork barbecue

For pork kebabs, the ideal alcohol option is vodka.

Pork, like lamb, is most often fatty. And for barbecue, as a rule, fatter meat is chosen, although lard in it should still be in moderation. But in order for the meat to be better absorbed by the body and to make it more pleasant to eat, there is nothing better for such a kebab than a strong alcoholic drink without aromatic additives, since pork meat does not contain a strongly pronounced specific smell. Therefore, vodka will suit him better than other spirits. In this case, take those drinks that are used "for appetite" - in very small quantities.

You should choose something not very strong for a shashlik from a young low-fat pig or a piglet made from alcoholic beverages, which can be consumed as a drink, since shashlik made from lean pork meat turns out to be rather dry. Not very strong will do Red wine with a pleasant sweetish taste or some sweet and sour alcoholic cocktail. But again, these spirits should not have a strong aroma, otherwise the taste of the kebab will be overpowered by it and you will not get the full pleasure of the pork kebab.

Barbecue tips. Despite the fact that barbecue is very popular in many countries and is successfully consumed by millions of inhabitants of our land, we must not forget that this dish is quite high in calories and rich in carbohydrates. Shish kebab is usually very fatty and therefore poorly absorbed by the body. Therefore, people suffering from diseases of the gastrointestinal tract should not abuse it.

Suitable for pork and wild boar kebabs beer... But this, however, is not the best option. However, if you make kebabs in very hot weather, perhaps, beer is preferable to spirits.

In this case, it should be very strong and preferably dark, since dark beers have the ability to give meat a special bouquet. But if you are not a fan of dark beer, replace it with light beer with some additives. Chill it well in advance. Hot, fresh shish kebab and ice-cold beer are a good combination for those who like tasty and satisfying food.

"Mangal":

Alcoholic beef kebab

Perfectly goes with young beef kebab red strong wine well aged with a pleasant tart taste and strong aroma, which will give it additional taste. This is necessary because charcoal-fried beef does not have a strong enough taste and, even if soaked with a lot of spices, it will not taste like barbecue from other types of meat. Indeed, beef has a small content of lard, and the kebab from it is always somewhat dry, so a wine with a strong aroma is best suited.

Since kebab is a hearty snack, it is appropriate if the wine is strong. And, of course, the wine served with such a kebab should be red.

Beef kebabs are well suited liqueurs with a strong aroma, best of all nutty or herbal and sugary or slightly sour. But we should not forget that in pure form, liqueurs are usually not drunk even with a barbecue. How to dilute it is up to you. If you are going to drink it in a stronger version, dilute it with vodka (of course, not in pure form, but diluted up to 15-20 degrees with ice water).

It is also good to go with beef kebabs, which will emphasize and enhance the taste of beef meat with their aroma. But, as in the variant with liqueurs, it is required to find the optimal combination of the smell of tincture and spices.

If you or your guests prefer light alcoholic drinks, the taste of beef kebab will be able to emphasize well vermouth... It goes well with almost all the spices that you decide to soak a kebab when marinating. This means that you will get a double pleasure: vermouth and beef shashlik complement each other perfectly: shashlik emphasizes the merits of good vermouth, and vermouth - the taste of beef, allowing you to pay attention to that not always noticeable feature that is most often lost when using such a shashlik in combined with many other alcoholic beverages.

Alcoholic for fish kebab

For a fish kebab, the best is White dry or semi-dry wine.

Although, depending on the fish and how you are going to fry it - whole or in chunks, as well as in what marinade it is pickled, there may be options. For example, if you marinated fish with additives that give a sour taste and strong aroma, the most acceptable alcoholic drink in this case would be a semi-sweet rosé wine without a pronounced aroma.

Ideal for sturgeon barbecue - Martini.

The more expensive this drink, the better, since such a kebab implies an expensive alcoholic drink. Remember that the taste of sturgeon kebab should be emphasized by the drink. If you are making fish kebabs simpler, stop at not very expensive, with a pleasant sourness, semi-dry white wine with a light aroma.

If you are going to fry a kebab from a whole, not very large fish, semi-dry wine will be very useful. Its pleasant, not very harsh acidity will add a spicy flavor to the dish. Moreover, usually such a shish kebab turns out to be quite juicy and aromatic, especially if the fish is fatty, and a light noble bouquet semi-dry wine will give a pleasant flavor.

Young catfish kebab will be the best fit young wine with a strong aroma, since catfish quite often has a specific odor of mud, which can persist, despite the presence of spices with a strong odor in the marinade. Here the alcoholic drink must necessarily interrupt the smell of mud and not be strong at the same time, that is, semi-dry white wine is most suitable for such a kebab.

You can pick up some kind of fish liqueur with a bright herbal aroma... When choosing a liqueur, also take into account the smell of the spices included in the marinade - they (the aroma of the liqueur and the smell of spices) must necessarily match each other. In addition, fish for barbecue plays an important role in the choice of liqueur: the drier the fish, the less alcohol should be contained in the liqueur. If you are going to dilute liquor, in this case, give up strong alcoholic drinks, limit yourself to tonic or soda.

Barbecue tips. If you do not have metal skewers, you can replace them with branches of a tree, but not dry, otherwise the “skewer” may burn out during frying and the kebabs will end up in the fire. To do this, you need to use the branches of a young tree, removing the bark from it.

And one more thing: fish with a pungent specific smell requires a special approach to the choice of alcohol. If you are going to emphasize this smell - serve with a kebab light rosé wine or a highly diluted liqueur with a mild aroma and a slightly sweet taste. Dry white wine will do. If, on the contrary, you want to make this smell as invisible as possible, then, in addition to the spices of the marinade with a pungent smell, you need to take care of alcohol with a strong aroma. Choose wine, firstly, dry or semi-dry, and secondly, white or pink.

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Alcoholic for barbecue sausages

The most common alcohol served with barbecue sausages is beer... Depending on what kind of meat sausages are made of and what spices are included in them, the choice of beer is determined.