The standard guidelines for pairing wine with food will apply when searching for the ideal wine to enjoy with your barbeque creations. When considering the wine options, consider the type of meat and veggies you are grilling, as well as any sauce or marinade you are going to apply.

As a general guideline, when serving red meats like steak or hamburgers, a full-bodied red wine goes well.  Cabernet Sauvignon, Zinfandel or Malbec would all be good choices. For meats like chicken or pork, lighter reds such as Pinot Noir or Gamay, Rosé or a crisp white such as Sauvignon Blanc will make a good pairing. A sweet or spicy sauce or marinade can be balanced by a slightly sweet wine like Riesling or Zinfandel.

For more specific pairings here are some suggestions:

For Poultry

• Grilled Chicken – Pinot Noir, Sauvignon Blanc or Rosé
• Lightly Seasoned Chicken – Sauvignon Blanc
• Chicken with Creamy Sauces – Chardonnay

For Beef or Pork

• Steak – Cabernet Sauvignon, Merlot, Malbec or Shiraz
• Hamburgers– Zinfandel, Cabernet Sauvignon, lighter-bodied Merlot or Grenache blends such as a French Côtes du Rhône
• Ribs – Zinfandel, Merlot or Syrah
• Beef Brisket – Zinfandel, Cabernet Sauvignon or Shiraz
• Sausages – Tempranillo, Gamay or Pinot Noir
• Roast Pork – Pinot Noir, Valpolicella or Riesling
• Pork chops – Valpolicella, Barbera, Riesling dry Rosé
• Lamb – Syrah, Grenache or Cabernet Sauvignon.

Other BBQ Dishes

• Grilled Vegetables: Pinot Noir, Rosé, or a crisp white like Sauvignon Blanc
• Salmon: Rosé Champagne, Pinot Gris or chilled Pinot Noir

Most importantly, having a barbecue should be fun so don’t get stressed out over trying to match the meat, sauce and sides to the perfect wine. Whatever wine you decide on will work fine.

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