{"id":599,"date":"2011-03-14T16:22:42","date_gmt":"2011-03-14T16:22:42","guid":{"rendered":"http:\/\/www.nataliemaclean.com\/wineblog\/?p=599"},"modified":"2013-02-28T13:35:59","modified_gmt":"2013-02-28T18:35:59","slug":"barbecue-wines","status":"publish","type":"post","link":"https:\/\/www.nataliemaclean.com\/blog\/barbecue-wines\/","title":{"rendered":"Barbecue Wines"},"content":{"rendered":"<p><img decoding=\"async\" alt=\"\" src=\"http:\/\/www.nataliemaclean.com\/admin\/book1\/storage\/interview_207.jpg\" \/><\/p>\n<p>&#8220;It was a warm, breezy July evening and we were with good friends whom we&#8217;ve known for 15 years. It was an informal get-together and I love those because we can bring wine.<\/p>\n<p>&#8220;We started with gourmet potato chips while the grill was heating up, and we opened a bottle of bubbly from Spain. I loved the shabby-chic combination, and with the salt and fat of the chips it was amazingly good.<\/p>\n<p>&#8220;They did cedar-planked grilled salmon. I was able to be a wine renegade and match it with a red wine. Salmon, when it&#8217;s grilled, takes on those beautiful smoky, woody, grilled flavours. &#8230; I chose a Canadian pinot noir. It&#8217;s a silky, light red wine that doesn&#8217;t have a lot of those mouth-drying tannins. Pinot noir is fantastic with grilled salmon. It&#8217;s one of the ultimate combinations.<\/p>\n<p>&#8220;With a barbecue, those who don&#8217;t like to spend a lot of time cooking, can shine. &#8230; They like to get the flavour without the fuss when it comes to dinner.&#8221;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>&#8220;It was a warm, breezy July evening and we were with good friends whom we&#8217;ve known for 15 years. It was an informal get-together and I love those because we can bring wine. &#8220;We started with gourmet potato chips while the grill was heating up, and we opened a bottle of bubbly from Spain. I loved the shabby-chic combination, and with the salt and fat of the chips it was amazingly good. &#8220;They did cedar-planked grilled salmon. I was able to be a wine renegade and match it with a red wine. Salmon, when it&#8217;s grilled, takes on those beautiful [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[130,10,112,128],"tags":[],"class_list":["post-599","post","type-post","status-publish","format-standard","hentry","category-wine-bbq","category-food-wine-pairing","category-junk-food-and-wine","category-wine-seafood"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/posts\/599","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/comments?post=599"}],"version-history":[{"count":2,"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/posts\/599\/revisions"}],"predecessor-version":[{"id":13527,"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/posts\/599\/revisions\/13527"}],"wp:attachment":[{"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/media?parent=599"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/categories?post=599"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/tags?post=599"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}