Skip to content
RATED EXCELLENT ON TRUSTPILOT ⭐️⭐️⭐️⭐️⭐️
RATED EXCELLENT ON TRUSTPILOT ⭐️⭐️⭐️⭐️⭐️

TOP 10 TIPS FOR BBQ WINES!

Share
TOP 10 TIPS FOR BBQ WINES!

This time of year, if we happen to get some BBQ weather, whatever the day of the week is, we’re going to break out the coals. So for this month’s mid-week match we thought we’d take a look at the best wines for the Great British BBQ with our top 10 tips for eating and drinking al fresco... 

WINE INSTEAD OF BEER

Beer is the go-to for barbecue because it's a great palate cleanser. (That and you can smash back a load before it’s even hit 5pm). Drinks like this scrape out the richness and fat on your palate with acidity, carbonation and coldness. Looking for the same effect with wine, then it has to be sparkling! Our wallet friendly favourite is Cava, with all the class of Champagne but you won’t be scared to polish off a few before the sausages are done.

 

WINE AND SAUSAGES

A decent British banger should be packed full of big herby flavours, maybe you like them a little spicy or with that sweet caramelised onion flavour. Either way you’ve got a relatively light meat with lots going on, not to mention that nice carbon aftertaste if you get the last pick of the bunch. Lighter reds with herby flavours like Gamay or Pinot Noir work perfectly. Great Pinot Noir will have a nice acidity that cuts through the fat of a good sausage & all the herby goodness to match.

 

WINE AND BURGERS

To take your burger game to the next level it’s all about those jammy reds. If you’re no stranger to the ‘bacon jams’ you can buy to supe up your quarter pounders then you’ll know exactly what we mean. Grenache & Primitivo get big, rich and jammy in the heat, with a slight spice or smokiness over those sweet dark fruits. Whack in some blue cheese and the whole thing is BBQ heaven.

 

WINE AND SALMON

If you’re doing as well as your choice of BBQ fayre suggests then pink fizz is a great pairing for the pink fish. The acidity cuts through the fattiness fantastically and if you’ve slathered it in tons of butter (of course you have) then all the better for that high acid wine. If you're keeping it low key though, Pinot Gris/Grigio (actually pinky/grey in colour) does the same job and can be fantastic all rounder for the rest of the day.

 

WINE AND CHICKEN

Is there anything better than BBQ Chicken? The perfect, tasty blank canvas to add no end of rubs and marinades. For chicken it’s Chardonnay all day long, the only grape that’s as diverse as this humble bird. If you’re going spicy head for a cooler climate Chilean style Chard. Crisp & fruity. If it’s more classic American style sweet bbq chicken then a bigger, more tropical, warm climate Chardonnay is the one.

 

WINE AND STEAK

The big guy. Big protein needs big tannins. There’s only 2 winners, Malbec or Shiraz. These guys have thick skins to cope with the hot climates they grow in. These create strong, bitter tannins which when combined with the proteins in steak, break down and become rich and mellow. Revealing all the fruity goodness underneath. If we’re lucky enough to get a scorcher of a day, keep these beasts in the cool. Warmed up the alcohol burn in big reds can really take over all the great flavours.

 

WINE AND CHOPS

Whether Pork or Lamb there is something about the meaty, savouriness of chops that have us always reaching for the North of Italy. The reds here have to fight to get ripe as though there is plenty of sun, it’s pretty cool. Meaning fruitiness is spearing but savoury flavours of herbs, pepper and even earthy notes come through. Great for this type of meat. Look out for Barbera or Valpolicella type blends.

 

WINE AND HALLOUMI

The squeaky cheese from Greece really has become a staple of the British barbie, fairly neutral in flavour until you get it grilled but like all white cheese quite high in acidity. For any of these; Feta, Mozzarella or even Goat’s cheese Sauvignon Blanc is the perfect match, especially from cooler climates. Assyrtiko is the Greek equivalent of Sauv and is also well worth a try if you can find it.

 

WINE AND VEGGIE SKEWERS

You’ve got to get your 5 a day somewhere guys, and grapes don’t count! Lots of wines out there, unsurprisingly given that they grow from the ground, have vegetable qualities about their flavour. So pairing with veg is not as hard as you may think. Carménère in particular gives off green pepper flavours amongst the fruit, and if you’re looking for white then Chenin Blanc can be a hit.

 

WINE ALL ROUNDERS

The truth is when the sun's out, the grills lit and the drinks are flowing, you probably don’t want to over-complicate things. Let’s face it, a different wine for each part of the spread is likely to spell ‘mid-life’ to some of the neighbours. So keep things simple at any summer bash with great all rounders. Tempranillo is a great tasting, medium bodied red, but if you want our opinion forget the whites and go straight to the pink stuff. Rosé is vastly underrated as a great food wine, those pale pinks from the South of France give you all the refreshment you need in a summer bevy, plenty of fruitiness for even the hottest wings, and they usually come with a little savoury spice that matches up nicely with what’s on the grill.

 

Empty content. Please select article to preview

Grand Opening

4640 Ash Dr undefined Oakland, Massachusetts 92683 United States