"I am delighted to be invited by my pal Jose L Souto, Chef Lecturer in Culinary Arts at Westminster Kingsway College, to suggest some drinks matches to his latest BBQ game recipes. Louise asked Jose: “What would you do on the BBQ and how can I ensure it is tender for eight people?”. Here are some drinks suggestions to accompany Jose’s recipes:

Barbecued Haunch of Venison with a Thyme Garlic and Olive Oil Seasoning
Bacchus Framboise, 5%abv, 37.5cl
This light and refreshing fruit beer has a zingy bite that melts into the tender meat. The raspberry fruit beer is divine deepest red in colour and better than any condiment you could add to your haunch. The bottles are exquisite; paper wrapped and in half champagne bottles.

Grilled breast of Pheasant with Cajun spices
Saint-Émilion wines from Bordeaux tend to be dominant in the Merlot grape – they are as loaded with flavour as they are with colour; they are Old World fiery, and yet they are completely delightful with such a dish as this. The smooth and full-mouthed wines of Pomerol are indeed a treat, however, they do generally come at a price.

Grilled Fillet of Rabbit Marinated in Garlic and Thyme
Schneider Weisse, 4.9%, 500ml
This German beer is a honey-blond that is poured with a strong yet fine head. The aroma of cloves is a perfect complement to the garlic and thyme. The beer itself is crisp and juicy and a well-balanced match to this succulent serving of rabbit.

Serve your beer in a glass as you would a wine in order to completely appreciate colour, aroma and flavour. And do fire away with any food-matching questions."