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Bocksbeutel – design is said to be copied from a goat’s scrotum.
Bocksbeutel – An 18th-century flat flask from Franconia in Germany and Styria in Austria, still popular in these regions although rarely seen in the export markets. Its design is said to be copied from a goat’s scrotum.
Bouteille – the French word for bottle, of which there are over 50 known shapes and sizes in France alone.
Fassle – a German wine vessel, sometimes made of leather, from which the contents are squirted into the mouth. Now used only at festivals and other celebrations.
Flagon – a wine flagon is usually made of green glass, unlike the better-known brown ones for beer or cider. It is a large, flattish bottle often used in New World countries to hold inexpensive wine.
Fiasco – Italian bottle contained in a straw basket
Fiasco – many wine guides simply describe fiasco as an Italian bottle or flask, sometimes contained in a straw basket. Here’s how it came by the name . . . When the Etruscans began to develop glass production in the 4th century BC, they discovered that it was possible to blow a bottle in the shape of a round bubble. However, when the buddle cooled and they tried to stand it upright, it fell over – it was a fiasco, a failure. To correct the problem, the asked their women to weave flat straw bases into which the bottle was inserted. The fiasco can still be seen in Chianti and Orvieto.
Fillette – a slim half-bottle which is still widely found in the Loire Valley.
Flute d’Alsace – a tall, slender bottle used for Alsace wine.
Porron – a Spanish flask
Jug – a large bottle with a handle. It measures one US gallon and usually contains pasteurised wine of a basic quality, a favourite purchase of President Clinton when he was governor of Arkansas.
Porron – a Spanish flask with an extended neck or spout, often made of kid leather or wood. It is popular in the Basque region and regularly seen on sporting occasions when it facilitates the swift consumption of wine.
Pot – also known as le pot de Beaujolais, this is a half-litre, gently curved bottle still found in restaurants. Piat, the prominent Beaujolais negociants, have their own 75cl (centilitre) version.
To get the scoop on the best way to bring your barbecue fare to life with wine
Picking wines that complement all of the tangy, salty, and sweet flavours of our favourite grilled foods can be a challenge. So many different types of palates to please! But before you throw in the towel and settle for a case of Bud Light and a few bottles of pinot grigio, we’re here to eliminate all of that intimidation. Seriously, you’ll be pairing burgers with Beaujolais like a sommelier just in time for the Fourth.
To get the scoop on the best way to bring your barbecue fare to life with wine, we consulted the experts at Vivino, the world’s largest online wine marketplace. Their vino pros helped us round up these recommendations for the top varietals for every type of grill fare. Whether you’re cooking pulled pork or tofu, we have something here that’ll sizzle harmoniously.
Hamburgers + Beaujolais
How to make the perfect burger. The Gentleman’s Journal
Burgers are summer grilling staples, so it’s only fitting that they pair with the number one summer barbecue wine: Beaujolais. Light, fresh, and fun, Beaujolais is extremely food-friendly. Expect peppy red cherry and strawberry flavors with a touch of earthy undertones.
Hot Dogs + Rosé
Pedernales Cellars Viognier and Rosé are perfect with hot dogs
The toppings make the hot dog, so the key is to find a wine versatile enough to pair with anything you can eat on a dog. It’s hard to go wrong with a dry rosé, but look for one with some character to it: minerality, acidity, or unique, savoury flavours.
Grilled Corn + Chardonnay
Sweet, salty, buttery grilled corn needs a wine that will accent—but not overwhelm—its flavours, which is why Chardonnay aged in steel or old oak is a natural match. Most unoaked Chardonnays still go through malolactic fermentation, which creates a creamy, buttery texture without oaky flavours of vanilla and baking spice (that would overwhelm the corn).
Grilled Seafood + Sicilian White
Rinazzu Etna Rosso Selezione Speciale
Embrace the essence of grilled seafood with a salty, zesty Sicilian white. Sicilian white wines, particularly those grown on the slopes of Mount Etna, have distinct volcanic minerality, lemon acidity, and a touch of salinity, which makes for an ocean-reminiscent flavour.
Grilled Tofu + Champagne
Vegetarians need barbecue options too, and creatively prepared tofu can be an excellent substitute for otherwise meat-heavy festivities. The bubbles in Champagne provide a nice contrast to the texture of tofu, while tart citrus flavours and focused acidity make it perfect for pairing with almost any flavour profile.
Pork Chops + Pinot Noir
Best Wine Pairings With Pork by Cut and Cuisine. LoveToKnow
Pork chops pair well with both red and white wine, but with a dry rub on the grill, red wine has the edge. Medium-bodied Pinot Noir from the Willamette Valley in Oregon has a little bit of everything that pork chops call for, flavour-wise, melding lush New World cherry cola-esque fruit with Old World earthiness.
North Carolina-Style Pulled Pork + Riesling
For a wine to stand up to North Carolina-style pulled pork’s vinegar-based sauce, two things are crucial: sugar and acid. Off-dry Riesling is the answer, with mouthwatering acidity and just a touch of residual sugar to keep the wine from seeming too austere.
Memphis-Style Pulled Pork + Zinfandel
Slightly sweeter than the North Carolina-style, smoky, spiced Memphis-style pulled pork calls for a wine with juicy, round fruit, like a classic California Zinfandel. While Zinfandel can be overly jammy and high-alcohol, the best examples balance body with acidity, allowing fresh red and blackberry fruit to burst onto the palate and complement the pork.
Ribs + Syrah
The full-bodied intensity of Shiraz pairs well with fatty grilled meats like pork ribs, beef short rib, and sausages of all kinds. Joie de Vivre
For a knock-out baby back rib pairing, embrace the flavours that make ribs so good with a wine that carries them. Full of smoke, meat, and black peppery goodness, Syrah from the northern Rhône is right on the money—as if someone took the smoked ribs themselves and put them into the wine.
Steak + Cabernet Sauvignon
Matching steak and Napa Cab is a no-brainer, but to take the pairing to a new level, look up the mountain. Vineyards situated within the mountain ranges that form the Napa Valley—such as Spring Mountain District or Chiles Valley—have the added benefit of elevation, creating a more restrained and elegant style of wine.
