There’s a unique, almost sacred, feeling that comes with standing in a patch of summer sun, tongs in one hand and a chilled glass in the other. The smoky grill is the undisputed star of the show, but the wine you choose is the unsung hero. When matched correctly, a great wine elevates the food, balances the richness, and transforms a casual cookout into a truly memorable event.

This detailed guide outlines the perfect wine pairings for classic barbecue fare—offering one dependable, tried-and-true classic and one adventurous wildcard that’s guaranteed to spark conversation around the picnic bench.

Classic Barbecue Fare and Their Perfect Wine Partners

Beef Burgers

The quintessential BBQ staple, often topped with rich cheese and a smoky sauce, demands a wine with serious structure and fruit.

  • Classic Pairing: Malbec There’s a reason this Argentine powerhouse has become the nation’s go-to for anything chargrilled. Malbec is big, plush, and bursting with black fruit and baking spice, making it a natural complement for beef. It is an especially excellent choice when rich cheddar or a sticky, smoky BBQ sauce is involved.
  • Wildcard Pairing: Dry Lambrusco Yes, really. Forget the overly sweet versions of old. Proper, dry Lambrusco from Italy’s Emilia-Romagna region is a lightly sparkling red that is both fruity and surprisingly structured. The gentle fizz and bright acidity expertly cut through the fat of the burger, refreshing the palate and making the condiments sing. It’s an unexpected and brilliant match.

Sausages

Whether they’re traditional pork sausages, herby chipolatas, or a spicy variety, they require a wine that’s juicy but not overly tannic.

  • Classic Pairing: Grenache / Garnacha Soft, supple tannins, a generous core of bright red fruit, and a pleasant hint of spice make this grape a superb partner for grilled sausage. Grenache (or Garnacha from Spain) is versatile enough to handle everything from sweet herbs to a touch of chilli heat.
  • Wildcard Pairing: Dry Riesling You might not immediately think of a German white for a sausage, but the Riesling’s secret weapon is its high, piercing acidity and vivid citrus character. This zesty lift cuts through the richness of the meat effortlessly. It works particularly well with German-style bratwurst or any sausage served with English mustard.

Chicken Drumsticks

Grilled chicken is a summer staple, often dressed in marinades or sticky glazes, so the wine must be highly versatile.

  • Classic Pairing: Provence Rosé This is a pairing that has earned its classic status. A bone-dry, pale-hued Rosé from Provence is fresh, elegantly fruity, and possesses enough structure to handle everything from tangy lemon marinades to sweet BBQ sauces and dry spice rubs.
  • Wildcard Pairing: Orange Wine These fascinating skin-contact white wines bring a little tannic grip and an intriguing, slightly savoury, funky edge that complements charred chicken beautifully. They offer the weight and structure of a light red but with the aromatic complexity of a white—ideal for smoky, heavily seasoned drumsticks.

Sticky Pork Ribs

Ribs demand a wine that can stand up to thick, sticky, and often intensely sweet sauces.

  • Classic Pairing: Zinfandel Jammy, deeply flavoured, and often featuring its own note of spice, Zinfandel from California is practically tailor-made for glazed ribs. It amplifies the sweetness and richness of the glaze while bringing a complementary layer of dark fruit and smoke.
  • Wildcard Pairing: Off-Dry Chenin Blanc Look to the Loire Valley (Vouvray) or South Africa for an off-dry style. This Chenin Blanc has enough body and richness to hold its own against the meat, with sufficient acidity to cut through the fat. Crucially, the touch of residual sweetness mirrors and complements the sugar in the BBQ sauce without becoming cloying.

Wine Pairings for Vegetarian and Fish Dishes

Grilled Vegetables

From courgettes and peppers to aubergines and portobello mushrooms, grilled vegetables benefit from a lighter, earthier wine.

  • Classic Pairing: Pinot Noir Light in body, elegantly earthy, and just fruity enough, a delicate Pinot Noir flatters the sweet char of grilled vegetables. It offers complexity without overpowering the subtle, smoky flavour of the greens.
  • Wildcard Pairing: Fino Sherry A truly surprising match that enhances the umami in charred vegetables. Served chilled, dry and saline Fino or Manzanilla Sherry is sharp, nutty, and acts as a brilliant palate cleanser, making every bite of vegetable more intense and savoury.

Salmon Fillets

Rich, oily fish like salmon require a wine with bright acidity or enough body to match its texture.

  • Classic Pairing: Chilled Gamay This Beaujolais grape offers bright red fruit flavours, low tannins, and a refreshing herbaceous note, making it a natural partner for rich fish. Gamay is light, lively, and utterly delicious served cool from the fridge.
  • Wildcard Pairing: Grüner Veltliner Austria’s star white is wonderfully peppery, citrusy, and has the perfect amount of zip to make grilled salmon sing. Its unique mineral and lentil-like notes are particularly fantastic when the salmon is served with a green herb marinade.

Halloumi

The beloved salty, squeaky cheese, which can be surprisingly rich and firm after grilling.

  • Classic Pairing: Assyrtiko This superb Greek white is bone-dry, intensely citrusy, and mineral-driven—the ideal crisp foil for salty, grilled Halloumi. It’s a pure, clean match that feels like a holiday in a glass.
  • Wildcard Pairing: Pet-Nat (Pétillant Naturel) Naturally sparkling and a little wild, Pet-Nat brings a vibrant fizz and rustic energy to the salty cheese. It’s often cloudy, unconventional, and its slight unpredictability and fruitiness make it a huge conversation starter.

Grilled Peaches or Nectarines

A simple summer dessert that benefits from a delicate sweetness and a little effervescence.

  • Classic Pairing: Moscato d’Asti This slightly sweet, low-alcohol, gently sparkling wine from Piedmont is tailor-made for summer fruit. It’s light, genuinely peachy, and never leaves a cloying finish.
  • Wildcard Pairing: Amontillado Sherry A dry, nutty, and wonderfully complex choice, Amontillado is a bold pairing that grilled fruit can definitely handle. The oxidative, slightly caramelised character of the sherry mirrors the charring and sweet caramelisation of the peaches, creating a surprisingly deep and sophisticated finish.

Final Serving Notes

While this guide offers pathways to sublime flavour matches, remember that the only real rule in summer wine is to drink what you enjoy. Don’t hesitate to chill your reds—it’s summer, and a slightly cooled red wine can be incredibly refreshing with smoked meat. Keep a few ice buckets handy, pour generously, and enjoy the magical ritual of the British barbecue.

Which wildcard are you brave enough to try at your next cookout?