Let’s Barbecue: The Best Wines to Pair with Your Grilled Favorites

Think ribeye, lamb chops, or a thick-cut entrecôte. These cuts demand structure, tannin, and depth — wines that can handle fat and fire. Go for:

• Syrah/Shiraz: With peppery spice and dark fruit, it’s ideal for charred meats.

• Cabernet Sauvignon: A classic with grilled steak or burgers.

• Côtes du Rhône blends: Grenache and Syrah come together beautifully with grilled lamb or skewers.

These wines highlight the char while standing up to marinades and sauces. A real win-win.

From Bratwursts to Saucisses de Toulouse, sausages love a fruit-forward, juicy red — especially those with a touch of acidity to cut through the fat.

• Pinot Noir: Its lightness pairs well with herbs and spices.

• Cabernet Franc: Serve it slightly chilled for extra freshness.

• light Italian reds also work well, especially if there’s a bit of spice in the sausage.

These wines keep things lively without overpowering the food — just what you need for a casual BBQ with friends.

Grilled chicken, pork chops, or even turkey burgers love wines that are balanced, bright, and medium-bodied.

• Rosé: Dry rosé is a summer must-have — fresh, zippy, and a match for both white meat and grilled seafood.

• Chardonnay (unoaked or lightly oaked): Pairs wonderfully with grilled chicken and creamy marinades.

• Chenin Blanc: Especially from the Loire, it brings freshness and complexity to lighter barbecue fare.

Don’t forget the sides! Grilled vegetables, halloumi, or portobello mushrooms deserve just as much wine love.

• White Rhône blends (like Marsanne-Roussanne): Pair well with smoky zucchini or eggplant.

• Natural wines: Often bring funky, earthy notes that work well with charred produce.