Wine and BBQ: Choosing the Right Wines for the Best Barbecue

Ah, summer! The sound of sizzling grills, backyard parties, laughter around the patio table, the mouth-watering aroma of barbecue... There's no denying it, grilling season is back and with it, the irresistible urge to fire up the grill for some outdoor cooking. Whether it's a neighborhood cookout, a family gathering, or simply enjoying the pleasure of grilling in the sunshine, barbecuing is undoubtedly one of summer's greatest pleasures. But mastering the grill isn't just about controlling the heat; it also requires mastering another art: pairing your grilled dishes with the perfect wines.

Here's the thing: pairing wine with barbecue can be tricky. How do you navigate between countless grape varieties, different wine regions, and the unique flavors of each grilled dish? Don't worry, we're here to help you avoid any wine pairing mistakes! Join us on this flavor journey where steaks, seafood, and vegetables meet Cabernet Sauvignon, Syrah, Grenache, Sauvignon Blanc, and many other varietals.

Red meats call for... red wines!

As you might expect, red wine is the natural choice for your classic grilled red meats. Ribeye steaks, lamb chops, beef brisket - these hearty dishes, packed with bold and intense flavors, call for wines that are equally robust and full-bodied. These meats, with their concentrated and powerful flavors, can stand up to wines with remarkable depth and complexity.

But here's a tip: delicate cuts with fine textures won't pair as well with overly heavy, tannic reds. When in doubt, regional pairings are always a safe bet - think American wines with American barbecue classics.

Grilled ribeye steaks, the backyard favorite

When the coals sear that perfect ribeye, releasing those rich, smoky aromas, you want wines with serious character. This is where both classic French regions and outstanding American wines truly shine:

French classics:

• Bordeaux Left Bank (Pauillac, Saint-Estèphe) - the gold standard for steak

• Châteauneuf-du-Pape - bold and structured, perfect for prime cuts

• Cahors - rich, dark wines that love red meat

American powerhouses:

• Napa Valley Cabernet Sauvignon - rivals the best of Bordeaux

• Paso Robles red blends - great value and bold flavors

• Washington State Syrah - excellent with grilled beef

• Sonoma County Zinfandel - a classic American pairing

Grilled lamb, between finesse and character

For grilled lamb, the meat's natural tenderness requires a wine that enhances rather than overpowers. Take herb-crusted lamb chops - here you have fantastic options from both sides of the Atlantic:

French elegance:

• Saint-Julien - classic Bordeaux elegance with lamb

• Gigondas - Rhône Valley power and finesse

• Côte-Rôtie - if you want to splurge on something special

American excellence:

• Willamette Valley Pinot Noir - perfect for lighter lamb preparations

• Paso Robles Cabernet Sauvignon - excellent with herb-crusted lamb

• Columbia Valley Syrah - great for grilled leg of lamb

• Santa Barbara County Grenache - wonderful with Mediterranean-style preparations

BBQ brisket and ribs, American classics

For those slow-smoked, sauce-slathered American favorites, you need wines that can handle both the rich meat and bold barbecue sauces. While American wines are natural partners, don't overlook some French powerhouses:

American favorites:

• Texas Hill Country Tempranillo - perfect with smoky brisket

• Lodi Zinfandel - classic pairing with BBQ ribs

• Virginia Petit Verdot - excellent with Kansas City-style ribs

• California Petite Sirah - stands up to the boldest barbecue sauces

French alternatives:

• Côtes du Rhône - spicy reds that love barbecue sauce

• Languedoc blends - rustic and powerful, great with ribs

• Madiran - tannic enough to cut through rich, smoky flavors

Summer often means rosé season! For rosé lovers, opt for richer, more structured bottles like those from Provence (the original), Bandol (for more body), or try American rosés from Paso Robles or the Finger Lakes. These wines have enough character to complement grilled red meats beautifully.

Chicken, pork, and sausages on the grill: lighter meats, diverse wine options

For lighter meats like chicken, pork, and sausages, you have plenty of choices: white, red, or rosé wines can all work beautifully. The key is that these milder proteins often pair best with lighter, more delicate wines that complement rather than compete with the meat's natural flavors.

Grilled chicken: versatile and wine-friendly

Planning some herb-marinated grilled chicken or lemon pepper chicken breasts? These crowd-pleasers pair wonderfully with both crisp American whites and elegant French options:

American choices:

• Finger Lakes Riesling - perfect with herb-crusted chicken

• Sonoma Coast Chardonnay - great with grilled chicken thighs

• Oregon Pinot Gris - excellent with lemon-pepper preparations

French classics:

• Sancerre - crisp and citrusy, ideal for herb-marinated chicken

• Chablis - mineral and clean, wonderful with simply grilled chicken

• Muscadet - light and refreshing, perfect for outdoor dining

If you prefer red with poultry, try Willamette Valley Pinot Noir or a light Beaujolais like Fleurie.

Bratwurst and Italian sausages: bold flavors need bold wines

Those flavorful grilled sausages with their spices and robust character call for wines with personality. Spicy Italian sausages pair beautifully with fruit-forward reds, while bratwurst loves crisp, refreshing whites:

• Central Coast Syrah - excellent with spicy Italian sausages

Grilled seafood: fresh, light, and delicious

When we think barbecue, we often focus on meat, but grilled seafood deserves a spot on your grill too! Cedar plank salmon, grilled shrimp skewers, blackened fish - these delicious catches demand wines that match their character: bright, fresh, and refined. Not surprisingly, white wines shine here, whether from California, Oregon, Washington, or the East Coast.

• Russian River Valley Sauvignon Blanc - perfect with grilled halibut or sea bass

• Willamette Valley Pinot Gris - wonderful with grilled shrimp

• Long Island Chardonnay - great with lobster tails on the grill

• Sancerre (if you want to go French) - sublime with delicate white fish

Vegetarian grilling: plant-based options

Grilled portobello mushrooms, veggie burgers, grilled corn, stuffed peppers - vegetarian grilling opens up a world of creative possibilities, and the wine pairings are just as diverse. The key to successful wine pairing with grilled vegetables is considering the variety of textures, flavors, and cooking methods involved.

Grilled vegetables: colorful and flavorful pairings

Fresh, fruity white wines are excellent choices for firm, juicy grilled vegetables like bell peppers, zucchini, eggplant, or corn on the cob:

• Central Coast Albariño - perfect with grilled vegetables

• Oregon Pinot Gris - excellent with stuffed peppers

For heartier grilled vegetables like portobello mushrooms or grilled sweet potatoes, light, fruity reds work beautifully:

• Oregon Pinot Noir - perfect with grilled mushrooms

• Finger Lakes Cabernet Franc - excellent with roasted root vegetables

• Michigan Pinot Noir - wonderful with grilled beets and carrots

Plant-based proteins and grilled cheese: structured wines welcome

For dishes featuring plant-based proteins like black bean burgers, grilled tofu, or tempeh, you can choose more structured white wines:

• Russian River Chardonnay - excellent with grilled tofu

Light rosés and delicate reds can also join your vegetarian barbecue, provided they don't overpower the subtle flavors of your plant-based dishes. Try a dry rosé from California or a light Pinot Noir from Oregon for the perfect balance of finesse, roundness, and freshness.

Pro tips for a perfect barbecue wine experience!

Rule #1: Serve wine at the right temperature

At outdoor barbecues, serving wine at the proper temperature is crucial for enjoying its full flavor potential. Here are the ideal serving temperatures:

• Light red wines: 55-61°F (put in the fridge for 15-20 minutes before serving)

• Full-bodied red wines: 61-65°F (brief chilling helps, especially on hot days)

• White wines: 45-50°F (chill for 2-3 hours in the refrigerator)

• Rosé wines: 45-50°F (same as whites - nice and cold for summer sipping)

Rule #2: Keep your wines properly stored during outdoor cooking

Summer heat is great for grilling but can be wine's worst enemy! Heat, direct sunlight, and temperature swings can quickly damage wine flavors. Here's how to protect your bottles:

• Before the party: Store wines in a cool, dark place (basement, wine fridge, or coolest part of your regular fridge)

• During the barbecue: Keep white and rosé wines in ice buckets or coolers with plenty of ice

• For red wines: Find a shady spot away from the grill heat - under a patio umbrella or inside near a sliding door works great

• Pro tip: Bring wines outside just before serving, not hours in advance

Bonus tip: Have a cooler strategy

Invest in a good wine cooler or insulated tote bag for outdoor entertaining. Your wines (and your guests) will thank you!

Fire up the grill and pour the wine!

At the end of the day, barbecuing is a true celebration of good food, good company, and good times - an invitation to explore and enjoy the incredible diversity of grilled cuisine. Whether you're a grill master, wine enthusiast, or just someone who loves great food and drink, the most important thing is bringing people together to enjoy delicious flavors and create lasting memories.

So don't be afraid to experiment with different wine pairings, try new combinations, and most importantly, relax and enjoy the experience. After all, the perfect barbecue happens when great flavors, good wines, and even better company come together around the grill. That's where you'll find the true spirit of American barbecue culture - in the joy of sharing fantastic food and wine with the people you care about most.