There's something special about late summer barbecues. A golden light, evenings that gently cool down, a desire to prolong each moment as if it were the last for a long time. We eat better, talk more, and stay up later.
And yet, the drink in the glass is often the neglected element at the table. We grab whatever is in the fridge, open whatever we have, without really thinking about what it adds to the meal.
At OSAN, we believe that the glass deserves as much attention as the plate. Here are five pairings designed for your late summer barbecues: five ways to turn an outdoor meal into a true gastronomic experience.
1. Lemon and fresh herb marinated chicken skewers × OSAN Verbena-Turmeric
Lemon-marinated chicken naturally calls for freshness. The acidity of the lemon, the herbs – thyme, rosemary, parsley – create a bright, vegetal aromatic profile that finds a perfect echo in our Verbena-Turmeric.
The lemon verbena extends the citrus notes of the marinade without repeating them. The turmeric, meanwhile, dialogues with the skewer's spices and brings a gentle warmth that envelops the whole. The result is a surprisingly precise pairing: each sip seems designed to cleanse the palate and prepare for the next bite.
The sommelier's tip: serve at 9°C, pour slowly into a large white wine glass. Let it rest for 30 seconds before the first sip.
2. Grilled rib-eye steak, Café de Paris butter × OSAN Beetroot-Blackberry
Rib-eye steak is the king of barbecue dishes. Smoky, meaty, with that caramelized crust that only embers can create. It needs a pairing that stands up to it, that isn't overwhelmed by the power of the meat.
Our Beetroot-Blackberry is made for this. The beetroot brings an earthy roundness that echoes the smoky notes of the meat. The blackberry introduces a slight acidity that cuts through the richness of the Café de Paris butter and refreshes the palate between each bite. It's a structured, almost tannic pairing that elevates the meat without trying to dominate it.
The sommelier's tip: let it warm slightly, serve between 12 and 14°C rather than straight from the fridge. The aromatic complexity expresses itself better with a little warmth.
3. Grilled prawns with garlic and chili × OSAN Shiso-Basil
Barbecue crustaceans are a delicate balancing act. The briny flesh of the prawns, the spiciness of the chili, the richness of melted garlic, all require a drink that is both fresh and aromatically complex.
Shiso-Basil elegantly meets this requirement. The shiso, herbaceous and slightly aniseed, creates a natural bridge with the marine notes of the prawns. The basil, sunny and generous, softens the chili without erasing it. It's an unexpected pairing that immediately becomes obvious from the first sip.
The sommelier's tip: serve very chilled, at 8°C, in a slightly flared tasting glass to concentrate the herbaceous aromas.
4. Grilled vegetables, hummus and za'atar × OSAN Marigold-Mirabelle Plum
Vegetarian barbecue deserves as much care as meat barbecue. Grilled vegetables – zucchini, eggplant, bell pepper – develop a caramelized sweetness when in contact with the embers. Hummus and za'atar introduce oriental, slightly spicy and herbaceous notes.
Our Marigold-Mirabelle Plum is a revelation with this pairing. The mirabelle plum brings a natural sweetness that dialogues with the sweetness of the roasted vegetables. The marigold, a flower with citrusy and slightly spicy notes that top chefs have been using for years, creates an unexpected bridge with the za'atar. A vegetal pairing in both senses of the word.
The sommelier's tip: serve at 10°C. Also excellent as a mocktail with a quarter bottle of Crodino on ice for long evenings.
5. Assorted aged cheeses × OSAN Verbena-Turmeric
The cheese board is often the moment when the table completely relaxes. We finish the bread, go back for more from the board, and prolong the conversation. It's a moment that deserves a drink to match – fresh, light, with enough character to stand up to the cheeses without overpowering them.
Our Verbena-Turmeric is a revelation with this pairing. The lemon verbena acts like a dry white wine – it cleanses the palate between each cheese, cuts through the fat, and awakens the taste buds. The turmeric, meanwhile, dialogues with the earthy and aged notes of hard cheeses – a well-aged Comté, an old Gouda, a mature Cheddar. For soft cheeses like Brie or runny Camembert, the refreshing citrus of the verbena creates a particularly elegant contrast.
A pairing that surprises with the first glass. And becomes an obvious choice with the second.
The sommelier's tip: serve between 9 and 11°C in a large white wine glass. Allow a few seconds after pouring – the aromas open up gradually and reveal their full complexity.
Summary
| Dish | Recommended OSAN |
|---|---|
| Lemon & herb chicken | Verbena-Turmeric |
| Rib-eye steak & Café de Paris butter | Beetroot-Blackberry |
| Garlic & chili prawns | Shiso-Basil |
| Grilled vegetables & hummus | Marigold-Mirabelle Plum |
| Cheese platter | Verbena-Turmeric |
A good food and drink pairing isn't a magic formula. It's a conversation between what's on the plate and what's in the glass, two botanical languages that respond, complement, and sometimes surprise each other.
At OSAN, we designed each creation with this idea in mind: a drink is not just a table accessory. It's an integral ingredient of the meal.
So this summer, before you fire up the barbecue, also think about what you'll put in the glasses. Your guests will thank you.