The best way to accompany red meat during a barbecue is with red wine. The tannins we find in red wine are what make this match work so well. Tannins are found in grape skins, grape seeds and oak barrels. When we drink a full body red wine or a strong dark tea our gums become numb and our mouth get dry. This drying sensation comes from the tannins.
A bold red wine by itself might not be so nice to enjoy but once its rich tannins come on contact with the fat and protein of the meat, everything changes. Tannins have the ability to stick and remove fat easier from out mouth, allowing us to get rid of that unpleasant sensation faster. Our mouth is not refreshed and ready to devour more tasty Souvla!
For this Tsiknopepmti (Smelly Thursday) Fikardos Winery suggests the following wines:
A fresh, light-bodied wine with aromas of cherry, blackcurrant and dark plum. Bright red color, soft tannins, high acidity and notes of star anise and pepper dominate the palate.
Accompany it with pork souvlaki, pork chops, lamb chops and lamp Souvla.
Deep garnet-red in colour, with aromas of sun dried figs, dark plums, blackberries and hints of honey. Pleasant acidity, gentle tannins and forest fruits dominate the palate.
Accompany it with beef steak, Kleftiko and traditional Cypriot sausages.