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To accompany a barbecue, opt for red wines that match to the grilled foods being served. With sausages, merguez, or skewers, fruity red wines with soft tannins are often the most enjoyable ones. Their freshness and fruity aromas balance the richness and spices without masking the flavors of the dish.
For red meats such as grilled beef or prime rib, opt instead for more powerful red wines, offering greater character and length on the palate. Rhone wines made from Syrah are particularly excellent companions for this type of pairing.
White wines are particularly recommended with grilled fish, seafood, marinated poultry, and certain vegetables cooked on the barbecue. Above all, look for wines with great freshness and pronounced aromatic expression to counterbalance the smoky notes from grilling.
A lively Sauvignon Blanc, a Vermentino, or a lightly oaked Chardonnay will perfectly complement delicate dishes while maintaining a beautiful balance.
Rosé wine is undoubtedly the most versatile choice to accompany a barbecue. Dry and fresh rosés, especially those from Provence, pair easily with a wide variety of dishes. They go equally well with grilled white meats, skewers, sausages, grilled vegetables, and certain fish.
Their freshness, their fruity notes and their light structure allow them to adapt to different dishes served during the same meal. It is often the simplest choice when several types of grilled dishes are served at the table.
