How to Pair Wine With BBQ and Grilled Food
Published: May 9, 2022
Woodsmoke: One of the most enticing smells known to humans (and our dogs, too, apparently). While cooking over an open fire runs deep in our DNA, knowing which wines pair best with barbecued or grilled cuisine is a learned skill. In addition to matching textures–pairing dense foods with full-body wines and delicate foods with light-body wines—you need to factor in the sauce, heat source, fat content and protein type. If two factors conflict, go with the dominant factor. In the case of a lean fish in a creamy sauce, for example, a rich sauce would dictate a full-bodied white.
Ready to become a BBQ-grilling wine pairing expert? Let’s go!
Pairing Wine with Different BBQ Sauces
The secret is in the sauce. BBQ sauces tend to have a main base of tomato, vinegar or mustard. If the sauce is slightly sweet, tangy or spicy, look for a fruit-forward, lower-tannin wine, such as Pinot Noir or Grenache. If smoky, reach for a wine that has tobacco notes, such as a Syrah. Below are some surefire (pun intended) pairings:
Tomato-based (Memphis, Texas, Kansas City)
- Memphis – Grenache is great for balancing the splash of vinegar in this sauce. Yangarra McLaren Vale Grenache is a sure bet.
- Texas – With its smoky overtones, this sauce calls for Syrah. Either Ex Post Facto Santa Barbara County Syrah or Bootleg Prequel would be sublime.
- Kansas City – Its secret ingredient, molasses, finds harmony in a juicy wine. Go for Murphy-Goode Liar’s Dice Zinfandel.
Vinegar-based (East Carolina) – A dry rosé plays well with the tartness in the sauce.This Sangiovese-based rosé from Câpture is your friend.
Mustard-based (South Carolina) – Play it safe with a fresh white or rosé that has been fermented in stainless steel when it comes to this spicy, tangy sauce. Pour the WillaKenzie Willamette Valley Rosé.
Pairing Wine with Different Cooking Methods
The way food reacts to heat depends on temperature, aspect and hang time. These three elements differ depending on whether you’re grilling or barbecuing and should factor into your wine choice.
Grilling – During grilling, food is exposed directly to high heat over an open flame for a short time, creating char. You’ll want to pair slightly charred food with a wine that has been aged in new oak barrels. New oak barrels—which have been charred prior to being filled with wine—impart toast, vanilla and mocha notes to the wine, which emphasize the charred flavor in grilled food. Think charred food, freshly toasted barrels.
- Freemark Abbey Napa Valley Cabernet Sauvignon is a beautiful choice here.
BBQ/smoking – In contrast to grilling, smoked food is exposed indirectly to high heat over wood or charcoal embers for a long time. Minus the burnt ends, slowly smoked BBQ food, such as barbecued ribs, chicken or pulled pork, pairs better with less oak-driven, lower tannin wines, such as Grenache, Pinot Noir or Zinfandel.
- Want a mind-blowing pairing? Serve Maggie Hawk Unforgettable Pinot Noir wine with BBQ beef brisket. Smokin’ good!
Pairing Wine Based on Fat Content
When grilling or barbecuing red meat with higher fat content, look for a Cabernet Sauvignon, Syrah or other bold red wine with structured tannins. The umami and fat in the meat mellow the tannins in the wine, bringing out the flavor in each.
You can’t go wrong with a slab and a Cab! Try steak and Stonestreet Estate Cabernet Sauvignon. If you prefer white wine, splash some lemon juice and salt on your steak and pour a glass of Kendall-Jackson Vintner’s Reserve Chardonnay – it’s a surprisingly delicious match.
BBQ and Wine Pairing Master Cheat Sheet
Certain foods pair naturally with certain wines. You can always lean on the saying “What grows together, goes together” to choose a wine in a pinch. Below is a quick cheat sheet:
Grilled or Barbecued Protein | Suggested Pairing |
---|---|
Burger | Zinfandel, Syrah, Grenache-Syrah-Mourvèdre (GSM) |
Hot Dogs | Rosé, Pinot Gris |
Steak | Cabernet Sauvignon, Malbec, Syrah |
Sausage (spicy) | Grenache, Rosé, Zinfandel |
Sausage (sweet) | Off-Dry Riesling |
Salmon | Pinot Noir, Rosé, Sparkling Rosé, Pinot Gris |
Shrimp/Lean Fish | Sauvignon Blanc, Rosé, light or medium-body Chardonnay |
Scallops/Lobster | Full-bodied Chardonnay |
Pizza | Pinot Noir, Barbera |
Portabella Mushrooms | Pinot Noir |
Beef Brisket | Pinot Noir, Grenache, GSM |
Ribs/Pulled Pork | Grenache, GSM, Pinot Noir, Zinfandel |
The Importance of Wine Temperature
Just as you wouldn’t serve a juicy steak cold, the temperature at which you serve your wine plays a big role in bringing out the best flavors, especially when paired with BBQ. While full-bodied reds like Cabernet Sauvignon and Syrah benefit from being served slightly below room temperature (around 60-65°F), lighter whites like Sauvignon Blanc or rosé should be chilled to bring out their crisp, refreshing qualities. Getting the temperature right ensures that the wine doesn’t overwhelm the flavors of the food and instead complements them perfectly. In addition, serving wines at the ideal temperature allows their aromas and flavors to develop fully, providing an enhanced drinking experience. For example, too warm a red can make it feel overly alcoholic, while a cold white might mask its fruitiness. Pay attention to these details, and your BBQ and wine pairing will reach new heights.
Sides and Wine Pairings
We often focus on the meat, but a BBQ spread wouldn't be complete without those delicious side dishes. Whether it's grilled vegetables, baked beans, or creamy coleslaw, each side offers new pairing opportunities. For instance, grilled corn on the cob pairs wonderfully with a crisp Chardonnay, while a tangy cucumber salad could be complemented by a bright, refreshing Sauvignon Blanc. When planning your BBQ wine pairings, think about the whole plate—not just the main protein—to create a harmonious meal that delights the senses. BBQ sides can add complexity and texture to the meal, so why not experiment with different side dishes to elevate your wine-pairing game? A creamy potato salad pairs beautifully with a crisp Chardonnay, while something tangy like BBQ pickles can really shine when paired with a zesty dry Riesling. Keep in mind that not all sides need to be heavy or rich—lighter, fresher dishes can act as a perfect foil to rich BBQ meats.
How to Choose the Right Wine Glass
It’s not just about what you’re drinking, but how you’re drinking it. The shape and size of your wine glass can influence the way your wine interacts with your BBQ flavors. For instance, wide-bowled glasses are perfect for bold reds like Syrah and Cabernet, allowing the wine to breathe and open up to reveal its full complexity. For lighter wines like rosé and Sauvignon Blanc, a more narrow glass helps maintain their crisp and refreshing qualities. Choosing the right glass will ensure that each sip of wine brings out the best in your BBQ meal. Additionally, wine glasses are designed to enhance specific characteristics of a wine, from its bouquet to its flavor profile. A proper glass shape allows the wine to concentrate its aromas, making every sip a more immersive experience. If you're hosting a BBQ gathering, investing in the right glassware can show your guests that you’ve put thought into every detail of their experience.
Get the Best Wine Delivered Straight to Your Home
If you're ready to take your BBQ game up a notch, YourWineStore makes it easy to find the perfect wine to pair with your grilled creations. Buying wine online has never been easier or more fun—whether you're looking for a rich red to complement that smoky brisket or a crisp white to balance the heat from your grilled veggies, they've got you covered. Plus, with their wide selection and helpful pairing suggestions, you can shop from home and feel confident you're picking just the right bottle. So go ahead, pour a glass, fire up the grill, and let YourWineStore help you make your next BBQ truly unforgettable. Cheers to great food, great wine, and even better company!