Fire Up The Grill: The Best Wines To Pair With Barbeque Food

The gloriously sunny start to early summer means that many of us will have dusted down the barbeque equipment earlier than planned. It’s ideal weather for firing up the grill and inviting friends round for a garden gathering. Beer might be the classic barbeque beverage, but there are also some excellent wines that fit the bill perfectly.  

Here’s a guide to pairing wine and barbecue food. If you are having a larger gathering, you might prefer to buy cases of wine online and specify a mixed selection. 

Chargrilled steaks and red wines

Grilled pork and beef steaks are the classic pairing for bold reds, because the complex flavours and high tannin content balance out the fatty richness of the meat. The earthy notes of a Bordeaux or Tempranillo will complement the peppery flavours of grilled beef, while the fruity and slightly sweet flavours of Zinfandel or Riesling go well with pork. 

Also consider the sauce— for example, if you are seasoning the meat with spicy or smoky flavours, pair it with a fruitier red for balance. If you are using a sweet and tangy sauce, go for a sophisticated spicy and earthy red. 

Barbecued or grilled chicken 

Chicken is an ideal partner for versatile white wines, although it holds up well with lighter bodied reds or even a rosé. If you are serving chicken that is marinated in a spicy and sticky BBQ sauce, balance it out with a robust oaked Chardonnay, or a slightly sweeter Reisling or Zinfandel. 

Simple grilled chicken will suit the citrusy and crisp flavours of a Sauvignon Blanc or an Austrian Grüner Veltliner. If you prefer a red, try a lighter bodied Beaujolais Cru. 

Fish and other seafood

For stronger tasting fish with an oily texture such as salmon, go for a white Rioja or a Viogner, or perhaps a light red such as Pinot Noir or Beaujolais, which will cut through the richness of the fish. Lighter fish such as sea bass taste great with a Sauvignon Blanc or a Chablis. 

For seafood skewers such as prawns or calmari, look for cooler coastal whites such as a Spanish Albariño or an Italian Vermentino. These wines have a fresh and bright acidic flavour with a touch of salinity, which makes them ideal for seafood pairings. 

Grilled vegetables and halloumi

Veggie skewers pair well with white wines such as Chenin blanc, Gamay, or even a dry rosé. Grilled halloumi works well with a Sauvignon or a Semillon. 

Remember that whites should be served chilled to bring out the bright acidic flavours, and use decent glassware rather than plastic cups if you can! If the temperatures are soaring into the twenties, it’s a good idea to slightly chill red wines as well. (Aim for a serving temperature of around 16-18 degrees for reds). 

Some wines are really decent all-rounders, and you can serve them as pre-food drinks, with nibbles or with almost any kind of BBQ food. For example, dry rosès and good quality sparkling wines will always taste great, as will versatile Riesling and Pinot Noir.