Summer barbecue season is upon us. While beer is the classic BBQ companion, wine pairings can elevate your outdoor feast to new heights. Here is your complete guide to matching wines with grilled favorites.

Red Meat Pairings

Steak and Grilled Beef

Rich, fatty beef needs tannic red wines to cut through the fat and cleanse the palate.

Best picks: Syrah, Malbec, Cabernet Sauvignon

Grilled steak over charcoal pairs perfectly with a full-bodied Syrah. The smoky notes complement the char on the meat beautifully.

Chicken and Wings

Chicken is versatile and works with both red and white wines.

Best picks: Pinot Noir (light red), unoaked Chardonnay (white)

Teriyaki-style glaze pairs with fruity reds; salt-and-pepper style works with crisp whites.

Pork Ribs and Sausages

Sweet and sticky BBQ sauces call for fruit-forward reds with soft tannins.

Best picks: Zinfandel, Beaujolais, Dolcetto

Zinfandel’s jammy fruit character stands up to sweet sauces without clashing.

Seafood BBQ

Grilled shrimp, scallops, and fish need crisp white wines.

Best picks: Chablis, Muscadet, Albariño

If you squeeze lemon over your seafood, match it with a high-acid white for synergy.

Conclusion

Summer BBQ wine pairing follows simple rules: red meat needs red wine, white meat and seafood need white wine. Match the sauce intensity to the wine body, and you will impress every guest at your next outdoor gathering.