What wine with BBQ?
Quick answer
A generous, fruity red — Cotes-du-Rhone, Argentine Malbec, California Zinfandel, or Italian Primitivo — pairs perfectly with BBQ meats. The smoky, spicy notes in these wines echo the charcoal flavours. For grilled fish or veggies, a chilled Provence rose is the ultimate summer pairing.
Detailed answer
BBQ and wine is one of the most fun pairing playgrounds. The smoky, charred, caramelized flavours from the grill are bold, so your wine needs to be bold right back.
For red meats on the grill — steaks, ribs, lamb chops — reach for big, fruity reds with some spice. Argentine Malbec is a BBQ superstar: plummy, smooth, and it loves charred meat. Zinfandel from California brings jammy fruit and pepper. Australian Shiraz has smoke built right into its DNA. Southern Rhone blends (Grenache-Syrah-Mourvedre) are the French answer.
For sausages, burgers, and chicken, you can go a bit lighter. A Cotes-du-Rhone, a Mencia from Spain, or a juicy Beaujolais will keep things fun without overwhelming. Serve them slightly cool — around 15-16°C — for maximum refreshment.
Rose is the secret MVP of BBQ season. A good Provence rose served ice-cold works with literally everything on the grill — meat, fish, vegetables, even grilled fruit for dessert. It's the most versatile BBQ wine by far. In Belgium, rose consumption jumps about 40% during summer months, and BBQ is a big reason why.
Don't forget about grilled seafood. If you're doing shrimp, fish, or calamari on the BBQ, a crisp white like Vermentino, Albarino, or a dry Viognier handles the smokiness beautifully while keeping things fresh.