Wine with the BBQ: Perfect Pairings for a BBQ Night

You know how it is: the BBQ has been going for a while, your coals are starting to brown nicely, you have some beautiful meat ready, and then you're standing in front of your wine rack or cooler, hesitating.

Because what do you actually serve with those 3-2-1 style spareribs or fish? en papillote' ?

Many people automatically reach for a heavy red wine with their BBQ. But is that always the best choice? Sometimes a robust red wine can overpower your delicately grilled dishes—and that would be a waste of all the work you put into the meal.

The Basics:
Why the choice of wine at a BBQ is so important

The combination of meat, smoke, marinades, and sauces makes barbecuing a true feast of flavors. But it's precisely that complexity that can make or break your wine choice. A poorly chosen wine can mask those delicious smoky notes or reduce your tender steak to a tasteless morsel.

Let's go through the main issues:

1. Red Wine with BBQ -> Don't just choose the heaviest one

It's a persistent myth that you should always choose the strongest red wine for a BBQ. Sure, a beefy ribeye deserves a full-bodied wine. But did you know that some red meat dishes actually benefit more from a lighter red wine?

Take, for example, a beautiful piece of sirloin steak. A Rioja Reserva might be perfect, but a refined Pinot Noir from Burgundy can elegantly accentuate that meaty flavor. It's about balance, not power. Moreover, that Pinot really comes into its own when cooled down to around 14 degrees Celsius, which can be a very pleasant experience on a hot day.

2. White Wine -> The Underrated BBQ Hero

You might disagree, but white wine is often a better BBQ partner than red. Especially with marinated meats or spicy dishes, an aromatic white wine like a Viognier, Vermentino, or a rich Chardonnay can work surprisingly well. The fresh acidity (which is somewhat less pronounced with Viognier) cuts through the oiliness, and the fruity notes complement the spices.

3. Rosé -> Of course not just for the terrace

Rosé is often dismissed as a "simple summer wine," but a good Provence rosé can truly elevate your BBQ. Especially with mixed grilled dishes, rosé is often the perfect compromise. Just be sure to choose a dry, characterful rosé—not a sweet sparkling wine.

What can you match with each other?

• Spareribs: A smooth Malbec or Zinfandel
  
• Grilled vegetables: Surprisingly delicious with a minerally Chablis
  
• Fish in foil ('en papillote'): A rich Verdejo or Albariño
  
• Marinated chicken: Full white Rhône or light Beaujolais
  
• Hamburgers: Argentinian Malbec or Australian GSM
  
• Rib Eye: Napa Cabernet or Ribera Del Duero

Of course, these aren't the only choices, it's mainly to give you some ideas.

Temperature

And then there is one aspect, which is important anyway, but with warm outside temperatures even more so than usual. Namely the serving temperature of your wine.

At 30 degrees Celsius in the shade, you don't want red wine at room temperature, as it will quickly rise above that temperature. Refrigerate red wine for an hour before serving. White wine and rosé should be very chilled, but not ice cold – otherwise, you'll lose the nuances.

You can make it easier for yourself by not pouring glasses that are too full (otherwise the last sips will be quite warm), and in between putting your bottle back in the fridge or cooler, or packing it with an ice pack.

If you can't figure it out, make it easy for yourself

Start with two wines: for example, a full-bodied white (think a Viognier from the South of France) and a supple red (like a Côtes du Rhône). This will complement most dishes. Add a good rosé if you're serving a variety of dishes. I often save a full-bodied red bottle for dessert (often, the evening temperature will be a bit cooler, making it less heavy and a delicious way to finish).

Conclusion

BBQ and wine are a perfect match, provided you find the right pairing. Experiment with different combinations—you'll be amazed at how an unexpected wine choice can enhance your BBQ experience.

Frequently Asked Questions

1. Can I serve champagne at a BBQ?
   Absolutely! Champagne is surprisingly delicious, especially with grilled seafood or as an aperitif.

2. What is the ideal temperature for red wine when barbecuing?
   Between 16-18 degrees Celsius – so cooler than room temperature. Start at the lower end, so there's some leeway for warming up over time. For Pinot Grigio and Nebbiolo, you could start a bit lower.

3. How much wine do I charge per person for a BBQ?
   Of course, that depends heavily on your group and whether you're cooking a lot at once or splitting it into courses. So, depending on the above, plan on half to a full bottle per person for a complete BBQ evening.

4. Can I serve the same wine with all my BBQ dishes?
   Possibly, but different wines make for a more interesting taste experience; drinking the same thing all the time would naturally become boring.

5. What's the best wine for vegetarian BBQ dishes?
   An aromatic white wine like Viognier or a light red wine like Pinot Noir works well.