How to choose the perfect wines for your next BBQ

British BBQ Season is in full swing

Forget National BBQ Month or National BBQ Day… merely the promise of sun is enough for us Brits to get out the grill and fill the air with the fragrance of burning bangers.

It was just such a break in the clouds that led to my first BBQ of the year. It was actually billed as a ‘braai’ – the South African version – and we had all been asked to bring something to cook and share.

True to tradition, I took a string of herby pork sausages from my local butcher. My neighbour contributed some fruity kebabs. As well as steaks and burgers, there was spicy pulled pork and minty, marinaded lamb. Some brave culinary soul even brought sous vided (boiled in a bag!) chicken - which then just needed a few seconds sizzling over the charcoal to finish off…

And, of course, there were all manner of salads from potato and coleslaw to green bean and tomato, complete with tangy dressings and balsamic vinaigrettes. A marvellous feast. But, with all those various big and contrasting flavours competing… it begs the vital question: what to drink?

Is wine better than beer for a barbecue?

Yes, it’s hard to imagine a BBQ without beer…

But BBQ food can be salty, smoky, and sweet. That can clash with the hoppy, bitter notes found in many beers. And while I would never not have chilled beers to hand, wine – red, white or rose – just gives you more choice when it comes to the food.

Choosing the right red wine for your BBQ meat

As a general rule, you need red wine for red meat.

Bold reds go with grilled meats because the umami (savoury taste) and high fat content balance out the tannins in red wines. If you’re serving hamburgers, steak, barbecued ribs, or beef tenderloin, only the big red wines will do. Bordeaux, California Cabernet, or an Italian Barolo are perfect.

If the meat has a spicy rub, serve Zinfandel or Argentine Malbec. Equally, a Spanish blend of Cabernet, Syrah with Graciano would be fantastic with ribs or steak, as would Australian Shiraz.

But beware, you should avoid those reds that have been heavily oaked. That oak barrel toastiness and the smoky grill flavour, to my mind, don’t match up.

What wine pairs well with pulled pork?

Pork is a lighter meat. And pulled pork has sweetness and spice. So, the best pair is a low tannin wine with some acidity.

For white wine drinkers, try a Riesling … but for red fans, I’d go pork and Pinot Noir. Yes, something Sangiovese or Tempranillo based would also work, but the holy grail is Pinot. A riper New World Pinot. Not over-fancy Burgundy. Named after the shaggy purple flowers that carpet much of central and southern California, Purple Owl Pinot Noir has just the right balance of silky texture, generous berry flavours and soft touch of oak.

What wine goes with burgers?

Like I say, when it comes to burgers, step up the king of the big reds: Cabernet Sauvignon.

Pop it on a BBQ ‘Tinder’, and its dark fruit notes and earthy undertones will make it a perfect match for the rich, umami flavours of a beef burger. Like red Oz royalty, Long Live The King Cabernet Sauvignon. It’s the work of old friend Bill Calabria. He’s been delivering us ripe, minty blackcurrant flavours since 1984.

Picking the best white wine for your BBQ

BBQs aren’t just red wine and grilled meat. You’ll find plenty of chicken and fish, too. Of course, the usual suspects - Sauvignon Blanc, Chardonnay and Picpoul - will serve you well.

But don’t ignore the bigger, more expansive whites that can also handle the bigger flavours of BBQ food. For those, head to the Rhône and southern France and look for wines made from Grenache Blanc, Roussanne, Marsanne and especially Viognier.

What wine pairs well with BBQ chicken?

First, consider the spice rub on your chicken. Herby roasts flavoured with rosemary, thyme and other popular chicken seasonings or an acidic glaze require a fuller-bodied, herbaceous but off-dry white. Which is where Chardonnay comes in. Westend Estate No.1 Chardonnay balances opulent tropical fruit with buttery notes and supreme freshness – plus there’s very gentle oak to compliment the smokiness.

What wine pairs well with BBQ vegetables?

Now, you could crack open a light red like Beaujolais or Côtes du Rhône... But, as a rule of thumb, grilled veg go with white wines that have herbaceous notes like Sauvignon Blanc and Gruner Veltliner.

One of my favourites, though, is dry and herbaceous Vermentino – because it will even hold its own with barbecued sausages. Terra di Nonno is from Sicily’s winery of the year and delivers a floral bouquet of intensely citrusy, apple and pear flavours.

Serving and enjoying BBQ wines

The days of washing down a burnt banger with a mass market, warm Chardonnay should rightly be a thing of the past. So, too, sipping ‘over-heated’ red in a plastic cup that might split at any moment. But while that aristocratic bible, Debrett’s, now offers advice on BBQ etiquette (avoid the novelty apron!) always remember – BBQs are about relaxed, informal fun.

Here are three top tips for serving wine at your next BBQ:

• Stemless glasses are great for drinking al fresco.
• Serving wine from a magnum is always impressive.
• Wine boxes are great value and super convenient.

Dive deeper into the world of wine