What Wine to Choose for Your Barbecue?

The barbecue season is officially here, and after months of confinement, we’re excited to enjoy its conviviality. A successful barbecue means great friends, delicious grilled food, and, most importantly, the right wine to complement the flavors and conversations. But which wine should you choose for a barbecue? Rosé, the symbol of summer aperitifs? Red wine for red meats and skewers? Or perhaps white wine to pair with grilled and foil-wrapped fish? The aromatic profiles of different wines can enhance your meats and elevate your barbecue experience. Here’s a guide to summer wine pairings.

With Red Meats

Generally, red wine is the go-to! Different types of red meat have varying textures and flavors that interact elegantly with the tannins and aromatic profiles of red wines. At a barbecue, these meats also develop a grilled taste that should be considered when choosing your bottle.

• Beef (steaks, ribeyes, or côte de boeuf): A powerful red wine is essential to match the strong flavors of this hearty meat. Look towards the Rhône Valley, Languedoc-Roussillon, or Bordeaux. Wines aged in oak barrels are interesting for their woody flavors that complement the grilled taste.

• Pork: This lighter meat calls for lighter wines. Pork allows the more subtle and fruity aromas of less robust red wines to shine. Opt for elegant Burgundy wines and Pinot Noir. Beaujolais wines, made from the light and fruity Gamay grape, are also worth considering.

• Lamb or Veal: Tannin content is an important factor here. We recommend wines made from Cabernet Sauvignon, Syrah, or Malbec. Rhône and Southwest wines are particularly suitable.

• Duck: A slightly rare duck breast pairs well with a tannic, dry, and young red wine. Consider Bordeaux (St Emilion, Pomerol, Haut Médoc), Côte de Nuits in Burgundy, or northern Rhône wines like Côte Rôtie, St Joseph, or Hermitage.

With Sausages and Merguez

What’s more seasonal than a chipolata, merguez, and a rosé? Rosé is a favorite at sunny tables. For an aperitif, opt for a light and refreshing rosé. With sausages on the barbecue, choose a more robust rosé to match the meat and cooking flavors. Look for a darker rosé indicating longer maceration and a more structured tannin profile. Consider Syrah-based rosés from Languedoc-Roussillon or Grenache Noir rosés from Provence.

With White Meats

For white meats, you have two options:

• Red Wine: A light red wine pairs beautifully. Look for options from Beaujolais or the Loire Valley, with Touraine as a top choice.

• White Wine: Poultry also goes well with white wines. Pair your chicken with a smooth and elegant white wine from the Southwest, Provence, or Languedoc-Roussillon. Ensure it’s a dry wine and avoid those that are too sweet or have overpowering flavors.

Don’t Forget the Fish

The last star of the barbecue.

• Grilled Fish: Serve with a crisp white wine to match the strong flavors of the grill, such as a Tariquet from Gascony.

• Foil-Wrapped Fish: Opt for aromatic white wines like Riesling or Pouilly-Fumé, which have mineral and fruity notes.

• Salmon: A rosé from the South with red fruit aromas is an excellent alternative to traditional white wine.

• Seafood Platter: For shrimp or gambas, choose a rounder and more indulgent grape variety like Chardonnay.

Enjoy your barbecue with the perfect wine pairing, and make the most of this seasonal pleasure!