Wine & Food Pairing: Wine at BBQs

Wine & Food Pairing Series

Finding the right wine for a barbeque can be overwhelming as there are usually a lot of different meats, dishes and flavours. Choosing wine for a BBQ should emphasise on the enjoyment of the occasion, as it’s unlikely that you’ll purchase 10 types of wine and impose strict pairing rules! There are some great all-rounder wines that tick many of the boxes for a great get-together with friends and family.

Coravin

Generally, robust red wines will pair perfectly well with barbecue-grilled red meats, and this is due to the high fat in the meat will balance out the tannin found in a red wine. Whereas a refreshing Rosé and acidic White Wines will pair wonderfully with chicken, grilled seafood or vegetarian dishes as their acidity will provide a palate cleansing effect and their light fruitiness will enhance the foods flavours.

However, if you were so inclined you can delve deeper into your wine selection for your BBQ, you can go further than the type of meat or vegetables, and also consider your seasonings, spices and sauces.

For BBQ pork dishes like ribs smothered in sweet, sticky marinades a subtlety sweet wine would pair well such as a German Riesling, a lightly fruity Pinot Noir or Zinfandel. For spicy sauces, a wine that can balance the heat such as a Pinot Grigio with its touch of sweetness or a lower tannin red wine such as a Primitivo.

For Spicy dishes like Jerk Chicken, a sweeter or low alcohol wine will pair well such as a Gamay or Gewürztraminer.

Nevertheless, a BBQ isn’t just about the grilled meats and vegetables! There are plenty of sides that accompany the grill, from salads to cobs of corn and potatoes. Mostly, BBQ sides tend to have a tangy and herby flavourings and will go well with a higher acidity wine to balance out the flavours – such as a Sauvignon Blanc or Rosé. Those sides with a full and buttery finish, such as macaroni and cheese or buttered new potatoes, will always pair beautifully with an Oaked Chardonnay, a White Rioja or a Verdejo.

All in all, my general pairing suggestions for a BBQ would be:

- Steak – Syrah/Shiraz, Sangiovese or Malbec

- Burgers – Cabernet Sauvignon, Zinfandel or Carménère.

- Sausages – Tempranillo, Gamay or Pinot Noir

- Chicken – Chardonnay, Sauvignon Blanc or Dry Riesling

- Pork Chops – Primitivo, Pinot Grigio or dry Rosé

- Salmon – Rosé Champagne, Pinot Gris or Chilled Pinot Noir

- Vegetables – Chenin Blanc, Sémillon or Assyrtiko

Or if you just wanted to keep is super simple:

- Red: Pinot Noir

- White: Sauvignon Blanc

- Rosé: Dry Provencal style

There is one other factor to serving wine at a BBQ that is often overlooked… the temperature of the wines! As expected, the Whites and the Rosé’s are best served chilled… but sometimes it’s too warm to maintain the room temperature for your red wines. It is perfectly acceptable to chill a red such as a Pinot Noir or Zinfandel – and can even add a refreshing factor to the enjoyment of the wine!

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Sources

McGuigan Wines

Wine Folly

Decanter

Coravin

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