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Barbecued meats call for gutsy wine choices to match their

charred smoky flavour. Look to bottles from countries where

cooking outside is part of the culture - spicy Shiraz from

Australia and smoky Pinotage from South Africa are good

calls. Old World reds with a savoury note (think Rhône

and Rioja) will also work and help to cut through the sweet

stickiness of barbecue sauce.

BARGAIN: Marqués de Cáceres Crianza Rioja 2012, Rioja,

Spain (£10.99, Majestic) Spicy black fruit and ripe tannins make

this Rioja a versatile choice for barbecues; the cherry notes are

delicious with finger-licking barbecue sauce.

BEST BUY: Barossa Valley Estate Shiraz 2014, Barossa Valley,

Australia (£12.99, Waitrose, Wine Rack) You'll immediately

think about chucking some ribs on the barbie when you smell

the smoky edge on this Shiraz. Ripe blackberries and brown

spices make a magic match with charred meat.

BLOW-OUT: Perez Cruz Potrero Seco Block GSM 2015,

Maipo, Chile (£19.99, Virgin Wines) GSM stands for

Grenache, Shiraz and Mourvèdre, a combo of grapes that

makes for a super-spicy wine - but one with real depth of

fruit that persists right to the finish and really makes smoky

barbecue flavours shine.

WHAT'S BEST WITH... Barbecue ribs

WINE BY DESIGN

Côtes du Rhône Wines

has joined forces with

the London College of

Communication (LCC)

for an immersive art

pop-up exhibition. It will

showcase the work of

students and graduates

from LCC's Interactive

Design Arts course who

have created installations

bringing Rhône wines

to life via sensory

experiences, such as

touch and sound.

Visitors to The Rhône

Touch will be able to try Rhône wines as they explore

the exhibition, or reserve a table at a pop-up restaurant

where fusion chef Adam Rawson (previously of

Pachamama in Marylebone) will be showcasing creative

food and wine pairings. The Rhône Touch runs from 21

to 31 July with free admission.

UAL Central St Martins, Handyside Street,

King's Cross, N1C 4AA

Reach for the stars

What happens when a great

Spanish chef and a great Spanish

winemaker get together? They

make a really great, gastronomic

wine. Las Fincas Rosado 2015 has

been created by Julián Chivite in

collaboration with his friend, chef

Juan Mari Arzak of Michelinstarred

Arzak in San Sebastián.

"This wine has been

designed to stand out from

usual Spanish rosados, in

that it is paler and very

much a food wine," said

Chivite. "Although Juan

Mari and I believe it is as

good with food as it is

on its own."

A blend of Garnacha

and Tempranillo, we think

it's the perfect way to

add a touch of Michelinstarred

class to your own

dinner parties. £12.95,

Great Western Wines