There’s something about standing in a patch of sun with tongs in one hand and a glass in the other that makes summer BBQs feel like a proper ritual. But while the smoky grill gets all the attention, the wine you serve can be the unsung hero. Done right, it lifts the food, balances the flavours, and turns a simple gathering into something a bit more magical.
Here’s your guide to pairing wine with classic BBQ fare—with one dependable, tried-and-true match, and one wildcard that might just blow your mind (or at least spark some discussion around the picnic table).
Burgers
Classic pairing: MalbecThere’s a reason Malbec has become the go-to red for anything chargrilled. Big, juicy, and plush with black fruit and spice, it’s a no-brainer for beef. Especially good if there’s cheddar and smoky sauce involved.
Wildcard: Dry LambruscoYes, really. Proper, dry Lambrusco from Emilia-Romagna is lightly sparkling, fruity, and surprisingly structured. The bubbles cut through the fat, and the acidity wakes up all the condiments. It’s unexpected—and brilliant.
Sausages
Classic pairing: Grenache/GarnachaSoft tannins, generous fruit, and a bit of spice make Grenache a top pick for sausage—whether it’s herby, spicy, or something in between.
Wildcard: Dry RieslingYou might not associate Riesling with sausages, but its high acidity and citrus lift can handle richness and spice. It’s especially good with bratwurst or anything with mustard.
Chicken Drumsticks
Classic pairing: Provence RoséDry rosé with grilled chicken is a summer staple for a reason. It’s fresh, fruity, and versatile enough to handle BBQ sauce, lemon marinades, or spice rubs.
Wildcard: Orange WineSkin-contact whites (aka orange wines) bring a little grip and funk that complement charred chicken beautifully. They have the weight of a light red and the aromatics of a white—perfect for smoky drumsticks.
Ribs
Classic pairing: ZinfandelJammy, spicy, and built to handle sticky sauces, Zinfandel is practically made for ribs. It amplifies the sweetness of the glaze and brings a little smoke of its own.
Wildcard: Off-Dry Chenin BlancFrom Vouvray or South Africa, off-dry Chenin has enough body to hold up to ribs and enough acidity to cut through the richness. The touch of sweetness complements the sauce without overpowering.
Grilled Veggies
Classic pairing: Pinot NoirLight, earthy, and just fruity enough, Pinot Noir flatters grilled courgettes, aubergines, peppers, and mushrooms without steamrolling their flavour.
Wildcard: Fino SherryA dry, salty surprise that enhances the umami notes in charred veg. Fino or Manzanilla Sherry (served chilled) is sharp, nutty, and endlessly food-friendly.
Salmon Fillets
Classic pairing: Chilled GamayBright red fruits, low tannins, and a little herbaceousness make Gamay a natural for rich fish like salmon. It’s light, lively, and delicious cold.
Wildcard: Grüner VeltlinerAustria’s star white is peppery, citrusy, and just the right kind of zippy to make grilled salmon sing. Particularly good if there’s a green herb marinade involved.
Halloumi
Classic pairing: AssyrtikoThis Greek white is bone-dry, citrusy, and mineral-driven—the ideal foil for salty, grilled halloumi. It’s a holiday in a glass.
Wildcard: Pet-NatNaturally sparkling and a bit wild, pet-nat brings fizz and energy to salty cheese. It’s unconventional, a little unpredictable, and usually a big hit.
Grilled Peaches
Classic pairing: Moscato d’AstiThis slightly sweet, low-alcohol sparkler from Piedmont is tailor-made for summer desserts. Light, peachy, and never cloying.
Wildcard: Amontillado SherryDry, nutty, and complex, Amontillado is a bold choice—but grilled fruit can handle it. The oxidative character mirrors the caramelisation, making for a surprisingly deep pairing.
There’s no wrong way to drink wine at a BBQ—as long as it’s cold and you like it, you’re doing just fine. But if you want to go beyond the usual suspects, these classic pairings and their wildcard counterparts offer a little extra spark. You might discover a new favourite. You might start a debate. Either way, you win.
Just keep a few ice buckets handy and don’t be afraid to chill your reds. It’s summer, after all. Rules are for winter.