Wine for Summer BBQ

Rosé is the undisputed barbecue staple — and for good reason. A Provence-style rosé, pale and dry, balances the smokiness of grilled meats while its acidity cuts through fatty cuts like pork ribs and lamb merguez. Serve it ice-cold and replenish often. Bandol rosé has more structure for heavier grilling; a Tavel from the Rhône is the only French appellation dedicated entirely to rosé, producing darker, more food-friendly wines that handle charred sausages and spiced rubs with ease.

For red wine drinkers — and there will always be red wine drinkers at a barbecue — the key is choosing reds that benefit from a light chill (14–16°C). Beaujolais (Gamay), especially a cru like Fleurie or Morgon, is brilliant slightly cold alongside grilled chicken or burgers. Its low tannin and bright fruit don't clash with the char. Grenache-based reds from the southern Rhône or Spain deliver ripe fruit and warmth without heaviness — a Côtes du Rhône Villages or a young Garnacha from Campo de Borja is perfect poured slightly cool.

Malbec from Argentina — fruit-forward, velvety, and approachable — is the steak wine of the barbecue world. Argentines invented the asado tradition, and Malbec is its soundtrack. For more serious grilling sessions with thick-cut beef, a Californian Zinfandel (the original BBQ wine in North American culture) delivers the jammy, peppery intensity that char-grilled beef demands.

White wine plays a supporting role at most barbecues, but a crisp Albariño or Picpoul de Pinet is exactly right with grilled prawns, fish tacos, or a Mediterranean salad. The saline freshness of these coastal whites cools down a hot afternoon and cleanses the palate between smoky bites.

Sparkling wine is the wildcard that deserves more barbecue airtime. A cold Cava, Crémant d'Alsace, or even a Prosecco as an aperitif while the coals are heating up sets the tone for the meal. The bubbles are festive, refreshing, and palate-cleansing — everything a barbecue drink should be.