Chat with Vinny
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! 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 Laithwaites wine goes with BBQ steak?
Arquero Malbec
The list could be long! So, let’s keep it simple and head Argentine way.
Argentina boasts some of the best beef in the world. Their style of grilling – the Asado – isn’t just a BBQ, it’s a cultural art form. And France’s Malbec grape has made Argentina its second, and best home. It is richer, riper and softer here. Arquero Malbec comes from a family-owned bodega in the San Juan region, with vines as high as 700 metres. Purple in colour, it is rich and fruity – delivering dark berries, brambles, plums and cherries with some sweet spice. Perfect for BBQ steak.
What Laithwaites wine goes with BBQ pulled pork?
Purple Owl Pinot Noir
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 Laithwaites wine goes with BBQ burgers?
Long Live the King Cabernet Sauvignon
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 this drop of red Oz royalty. It’s the work of old friend Bill Calabria. He’s been delivering us ripe, minty blackcurrant flavours since 1984.
What Laithwaites wine goes with BBQ short ribs?
Cabalié
Rustic Grenache-based reds from the Southern Rhone, Provence, and the Languedoc are spot on for braised meats. They offer spicy fruit and coarser tannins that become soft and delicious with richer dishes, like short ribs.A smooth, richly spiced Vin de France, Cabalie is just such a Grenache-charged, old-vine gem, brimful of spicy berry fruit - and just happens to be our most reordered red ever!
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 Laithwaites wine pairs well with BBQ chicken?
Westend Estate No.1 Chardonnay
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 this all-rounder from a multi-medal-winning, South Eastern Australia estate comes in. Balances opulent tropical fruit with buttery notes and supreme freshness – plus there’s very gentle oak to compliment the smokiness.
What Laithwaites wine pairs well with BBQ fish?
Conde de Cron Albariño Rías Baixas
When you BBQ fish, think sea!
Seaside wine regions make wines that go hand in hand with any fish or seafood dishes - including grilled. Like Muscadet from around the mouth of the Loire river. (Although follow it inland and the elegant Sauvignon Blancs of Sancerre will also reward you). However, to perfectly complement the delicate flesh, as well as the added depth brought on by char, head to Albarino, in Galicia, Spain. It just offers that little bit more. Conde de Cron is from master winemaker Javier Murúa: fresh lemon and apricot fruit, zingy yet rounded. Just delicious.
What Laithwaites wine pairs well with BBQ vegetables?
Terra di Nonno Vermentino
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.
And don’t forget your perfect BBQ rose!
If there is a go to, one size fits all wine for a BBQ, you need rosé.
It stands alone as a pre-barbeque cocktail. It can be served with appetizers. The light body and good acidity mean it can work with fish and poultry, but the best rosés also have structure. So, like red wine, a good rosé can stand up to the flavours of grilled chicken, burgers and steak. Plus, let’s face it, it looks pretty damn tasty and refreshing in a glass!
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 a barbecue.
Stemless glasses are great for drinking al fresco.
Serving wine from a magnum is always impressive.
Wine boxes are great value and super convenient.
About the author
Richard Bull
Although good at running up hills, Richard failed to make the military cuvée and turned instead to the drinks trade. After stints at Hennessy, Oddbins and Grants of St James, he arrived at Laithwaites. Here, he spent 15 years writing about real wine and the people who make it. As he wrote from the desk to your door, he was lucky enough to visit vineyards in France, Italy, Spain and Kent - as well as being flown over South Africa's Breede River by a winemaking army veteran who'd just had a heart attack. Qualified to WSET Level 3, he loves the off-the-beaten track reds of the Languedoc, but is currently obsessed with all drops Greek - particularly their super crisp whites.
