BBQ and wine don't always get mentioned in the same breath, but they should. The smoky char, sticky glazes, and rich rendered fat from grilled food actually make for some of the most interesting wine pairings of the year. Here's what actually works.
For smoked ribs, brisket, and beef burgers
Go bold. A Napa Cabernet Sauvignon or a Sonoma Zinfandel can hold their own against heavy smoke and fatty cuts. Zinfandel in particular, with its brambly fruit, black pepper, and higher alcohol, was practically made for BBQ. It's what we reach for when the ribs come off the smoker. If you want to go upscale, a Malbec from Mendoza brings dark plum and cocoa notes that play beautifully off charred beef.
For pulled pork and BBQ chicken
This is where a dry Rose earns its place at the cookout. A Provence-style Rose, pale, bone dry, and crisp, cuts through rich pork fat without overwhelming the sweet-tangy glaze. It's also the most crowd-pleasing choice if your guests drink everything from sparkling water to whiskey. For something red, try a lighter-bodied Grenache or a chilled Beaujolais.
For grilled seafood and veggie skewers
Sauvignon Blanc is the call here. Its citrus edge and herbaceous backbone match grilled shrimp, corn, zucchini, and anything with lemon or herb marinades. An unoaked Chardonnay works equally well if your guests prefer something rounder.
For grilled salmon
Pinot Noir is the classic answer, particularly an Oregon Pinot, which tends to be earthier and less fruit-forward than California bottlings. The delicate structure won't overpower the fish, and the subtle red fruit notes complement a soy or teriyaki glaze nicely.
One tip we always give
Whatever you're pouring, serve it slightly cooler than you normally would. Outdoor heat pushes alcohol forward in a wine and makes reds taste flabbier than they should. Fifteen minutes in a cooler makes a real difference.
