Drink recommendations for Midsummer – tips from an expert!
Midsummer is a celebration of light and the middle of summer, held at the end of June around the summer solstice. The sun doesn’t set at all north of the Arctic Circle on the summer solstice. Midsummer is also an official flag day in Finland – the flags stay up all night.
Finnish Midsummer traditions include sauna bathing with birch whisks, bonfires and dances. Midsummer is associated with ancient beliefs and magic spells cast to ensure the upcoming harvest and happy marriages.
Midsummer is also a time to grill. Here are our drink recommendations for grilled foods:
A full-bodied red wine for red meat
In line with current trends, Midsummer barbecue meat can be anything from traditional grilled sausage to a chunk of brisket that has roasted for hours. Still, when you’re serving red meat, there are several wines that are guaranteed to please one and all.
Hearty steak
- Argentinian red wines made from the Malbec grape have a pleasant jammy taste, balanced by suitable acidity. Even if you’re grilling a big chunk of meat, the red berry acidity of Malbec will lighten its flavour, and the wine pairs well thanks to its tannins.
Grilled pork
- With pork, you should go for slightly lighter red wines. Spanish wines made from Garnacha or Tempranillo grapes pair very well with lighter meat dishes. Their fresh berry notes and slightly smoother tannins go nicely with both fatty chops and lighter sirloin.
Sausages
- Try a lager or wheat beer – their light body and flavours give a fresh touch and clarity to different flavours.
Light red wine with chicken
You could pair chicken with light Pinot Noir – slightly chilled (~16-18C), it’s an excellent red wine for hot summer weather. Rosé wines are also a great choice. You could try the slightly stronger wines of the Rhone region, which stand up to robust flavours.
Fish enjoys the company of fresh wine
Grilled lean fish
- A fresh and slightly aromatic wine is definitely a good match for grilled lean fish. If you’re serving the fish with sauce, the wine should also have a touch of acidity – for instance, try a Sauvignon Blanc or a wine made from the trendy Albariño grape.
Grilled fatty fish
- A fatty fish needs to be paired with a full-bodied, acidic wine, especially when it’s grilled. Chenin Blanc is an excellent choices as replacements for traditional Riesling.
New potatoes and herring go great with beer
Summertime herring is often marinated. Beer pairs best with slightly sour marinated herring. The slightly citrusy aromas of pils go nicely with herring. The smooth maltiness of lager in turn rounds out the overall aromas, balancing the flavours pleasantly.
Grilled vegetables and acidic wine
Grilling intensifies the flavours of vegetables. Whether you’re grilling with coals, gas or open fire, vegetables usually gain a bit of a burnt aroma, but also sweetness. The sugar in the vegetables caramelises, bringing out their sweetness more clearly.
- With lightly seasoned grilled vegetables, you should choose a fruity and soft acidic wine. It should have a little bit of residual sugar so that its acidity doesn’t turn bitter with the sweetness of the vegetables. Riesling is always a safe bet.
Non-alcoholic options
The range and quality of non-alcoholic drinks are always improving. Non-alcoholic red wine goes well with grilled red meat, and non-alcoholic white wine pairs nicely with chicken and vegetarian dishes. New potatoes and herring go well with non-alcoholic beer.
These expert tips are provided by Tuomas Satokangas, a product and service trainer at Alko.
