BBQ wines revisited


I don’t know about you, but I’m planning on BBQ-ing (that’s ‘cook-outs’ for our American readers) for a few more months yet.
For me it’s one of the great things about living here in Spain – the weather is such that in-house dining is mostly out-house, and for at least half the year. Once a proud (though, essentially hopeless) charcoal and real fire BBQ-er, I’ve now taken the easy way out. The gas-fired BBQ units that are available nowadays are far easier to use, relegating my previous ’50 shades of black’ chicken legs et al to the annals of family anecdotes.

Read more in this week’s print edition or go to e-paper


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