What wine for a summer barbecue?
Quick answer
For a barbecue, go for fruity reds served slightly cool (Beaujolais, Côtes-du-Rhône, Malbec) and dry rosés (Provence, Tavel). Serve reds at 15-16 °C for a refreshing twist.
Detailed answer
A barbecue is the quintessential summer occasion, and wine needs to match the laid-back vibe and smoky flavours. The classic mistake: serving a fancy red too warm so it tastes heavy and boozy.
For grilled meats (ribs, sausages, skewers), fruity, medium-tannin reds are ideal: Côtes-du-Rhône, Beaujolais cru (Morgon, Fleurie), Argentine Malbec, or Puglia Primitivo. Serve at 15-16 °C — a 15-minute fridge stint does the trick.
Rosé is the natural barbecue companion. A pale, dry Provence, a Tavel (France's only dedicated rosé AOC), or a Spanish Navarra rosé pairs beautifully with grilled food and salads alike.
For grilled fish and seafood, a dry, aromatic white works wonders: Vermentino, Albariño, Touraine Sauvignon Blanc, or Grüner Veltliner.
Quantity: plan 1 bottle per person for a 3-4 hour barbecue in warm weather (heat increases consumption). Don't forget water and non-alcoholic options.
Smart budget: barbecue wines don't need to be expensive. The 7-14 EUR bracket delivers excellent value for this occasion.