It’s summer, you’re a red wine fan and while a big juicy steak is great every now and again, sometimes the weather calls for lighter foods such as chicken or fish.

I’ve found one of the best ways of transforming a white wine food into red wine food is the use of smoke.

But I’m not just talking about whacking it on a regular barbeque…oh no, that would be far too easy…if you’re feeling a bit ambitious try turning your barbeque into a mesquite smoker!

And should our not-so-trusty British sun fail to shine, you can easily use your oven to create exactly the same result.

Here’s how:

• Season your chicken or fish (salmon works particularly well)
• Line a deep frying pan with a double layer of aluminium foil
• Put in some mesquite chips & place a rack with the salmon on top over the chips
• Cover tightly with a foil lined cover to concentrate smoke on your food rather than your clothes & kitchen
• Place in the top of the oven on maximum for 15-20 mins (depending on food type)

White wonders step aside; this is a red wine food! Try serving with the 2003 Ch. Picard, St Est