Birch charcoal really is a thing of beauty.
It has a mirror-like finish, with growth rings hardly visible. It’s a very dense charcoal that will have hardly any shakes, so the burning quality is great.
Responds really well to changes in air flow for controlling cooking temperature.
Birch has a subtle sweet, but kind of minerally flavour profile. Really works with grazing animals, we can’t help feeling sad if someone grills lamb with anything else…
|Food Match||Wine Match||Beer Match|
|Oysters||Champagne, Dry English Sparkling Wine, Manzanilla Sherry|
|Scallops||Pinot Gris, Chardonnay, Viognier, Albariño|
|Prawns||Sauvignon Blanc, Dry Manzanilla Sherry, Dry White Wines||Light IPA, Pilsner|
|Trout – grilled or hot smoked||Sancerre, Pouilly Fume, Lightly Chilled Pinot Noir|
|Lamb – butterflied leg, slow roast shoulder, grilled neck fillets & chops, roasted loin,
rumps or rack
|Pinot Noir, Burgundy||Amber Ale|
|Mackerel – grilled or hot smoked||Pinot Grigio, Provence Rosé, Viognier||Pilsner|