By James Nevison
(Scroll down for recommended barbecue wines.)
Summer is prime barbecue season, when it’s all about sizzle, smoke and sauce – the succulent trifecta of the grill. There’s nothing better than moving the kitchen outdoors as the temperature heats up and trading your slow cooker for a pair of tongs. But for the wine-inclined, the grilling season brings its own set of pairing considerations. The question is what bottles should get poured when we crank up the BTUs?
Grilled fare is typically hearty fare. Whether protein or vegetable, the food has to be robust enough to handle a good sear. Delicate doesn’t hold next to the grill, which is why the default barbecue wines tend to be bold, rich and red. No harm following this strategy, indeed it’s a great starting point. Zinfandel, Malbec and Merlot have ably sated many a backyard barbecue and when the grill is laden with sirloin and balsamic-marinated eggplant and zucchini, these wines always offer a solid option.
That said, they’re really gateway barbecue bottles. With a little thought and a few guiding points, your wine and grill affair can veer into all sorts of shades and styles.
Simply consider the salubrious “S’s” from above. The sizzle coming off the grill isn’t just about the sear, it’s the glorious soundtrack to juices dripping on hot charcoal. When fattier foods are on order, opt for a fresh wine with higher acidity. It will do a great job of cutting through the richness to prep the palate for the next unctuous bite. Sparkling wine makes an obvious choice, with the added bonus that a splash of Campari, Aperol, or similar aperitif turns sparkling wine into a great pre-feast tipple for the grill master and gathered guests. Lively whites made from Pinot Blanc and Vermentino offer other options and there’s no need to overlook red wines. A Cabernet Franc or Pinot Noir from a cooler-climate region can work wonders poured with grilled pork chops.
Which brings us to the smoky component of the equation. Whether your tastes lean to flambéed chicken or the elegant crisp proffered from an indirect flame, a little char defines the grill experience while imparting a whiff of pleasure. It also serves as an important arbiter in barbecue wine selection. Overtly fruity wines are fantastic at contrasting char and smoke and this holds for all shades of red, pink and white. A wine with lively fruit aromas and flavours – typical in grapes such as Grenache and Pinot Gris – provides a counterbalancing yin to grilled food’s smoky yang. That said, don’t confuse fruity with ripe and heavy, particularly when considering red wines. Lighter-bodied reds can pack a terse, fruity punch. Gamay comes to mind and in the peak heat of summer, a quick chill in the fridge (try a half-hour) can transform such a wine into a perfect partner for grilled salmon.
Of course, if your idea of harmony takes a more monochrome tone, riff off the smokiness by selecting a wine that matches with savoury, gamey characteristics. In this vein, Syrah often serves well or perhaps Mourvèdre or even a toasty-oaked, less fruit-forward Chardonnay.
Then there’s the sauce, the x-factor of the barbecue that can turn a meal sweet or spicy with one quick spoonful. The best wines to serve alongside bold sauces tend to be off-dry and have lower levels of alcohol, though with the caveat that there is such a thing as food that’s too spicy for wine (in this case, bring out the milk or beer). Riesling and Gewürztraminer are deft barbecue companions, especially when spicy satay or other Asian-inspired sauces feature on the grill. Just keep the ice buckets at the ready to ensure a constant bottle chill. For tangy ketchup-based barbecue sauces, the best (and sure to surprise) wine partner is sparkling Shiraz. It’s an off-the-board choice that also goes great with condiment-bedecked hot dogs.
Talk of sauce warrants mention of marinades, sauce’s sousing cousin. Liberally employed in many best barbecue practices, marinating vegetables and meat gives a great opportunity for matching a marinade’s component ingredients to a wine’s flavours. For example, rosemary, thyme and sage act as a natural bridge for a similarly herby Cabernet Sauvignon. Likewise, lemon juice and garlic-infused dishes team up with a citrusy Pinot Grigio to make for a match in lip-smacking heaven.
So with the sizzle, smoke and sauce covered, all that’s left is to get beyond salivating and out to the grill! Make sure the propane tank is full (or prime the charcoal chimney), get the marinade ready and pick up a couple of bottles of the best barbecue wine.
Recommended barbecue wines
Year-in-and-year-out the juiciness, fruitiness and smooth-sipping sensibilities of Cline’s California Zinfandel make it a go-to barbecue red. Think burgers: either veggie or beef.
Light-bodied and fruit-forward, this wine showcases a floral bouquet alongside refreshing mouthfuls of honeyed white peaches and lychee fruit with a lemony finish. A versatile crowd-pleaser, this is an ideal wine for many occasions, either for sipping on its own or alongside everyday meals.
An über-fresh, tangy Sauvignon Blanc that is tailor-made to cut through rich, oily foods and provides a lip-smacking counterpoint to grilled sausages.
For a change from the ripe and fruity style of barbecue wine look to this punchy red. It leans towards earthy and exotic and teams up beautifully with fresh herb marinades.
The spicy, gamy notes of this Shiraz make it a perfect wine for chilly October nights. Try it with Turkey dinner.
The perfect summer menu? Sunny skies, a glass of bubble and lemongrass chicken on the grill. Pergolo’s fun and fresh, citrusy Prosecco fits the bill.
