BBQ Wine Pairings
From crisp white wines to tannic reds, here are our picks for the perfect wine and barbecue pairings.
Steak
It’s hard to beat a classic steak and Cabernet Sauvignon pairing, with its firm tannins and bold dark fruit flavors, but bold, red Italian grapes do well with steak also, and Bonariggo prefers her steak with a dark and dense Sagrantino. For fattier cuts like ribeye, pair the steak with a fruit-forward Zinfandel to contrast with the ribeye’s richness. Try these bottles:
Clos du Val Estate Cabernet Sauvignon Seghesio Old Vine Zinfandel Messina Hof Sagrantino Reserva ($35, Messina Hof)
Hot Dog
A crisp acidic white wine like Champagne or Riesling can cut through the fat of hot dogs for a pairing that will knock this ball game favorite out of the park. If using mustard, pair it with a California Sauvignon Blanc and let the tangy, tropical fruit flavors highlight the mustard while balancing the saltiness of the hot dog. Try these bottles:
La Crema Sauvignon Blanc ($19, Drizly) Champagne Pommery Brut Royal
Pork Ribs
For both dry-rubbed ribs and ribs slathered in a sweet/tangy barbecue sauce, go with a Grenache-based blend from the Rhone Valley or Priorat and let the big fruit characters complement the smoky, sweet, and spicy flavors of the pork rib. For a wine pairing with ribs, try these bottles:
Alvaro Palacios Camins del Priorat Stéphane Ogier Le Temps Est Venu Côtes-du-Rhône Rhône Valley ($22, Wine Access)
Beef Hamburger
Bold, big reds do best with meaty burgers, and Bonariggo prefers dry reds with rustic tannins like a Grenache-Syrah-Mourvèdre (GSM), a Tempranillo, or a Cabernet Franc. California Cabernet Sauvignon is also a great pairing, as it stands up to the rich meat with gritty tannins and bold flavors. Try these bottles:
Decoy Cabernet Sauvignon ($20, Wine.com) Calcu Cabernet Franc Messina Hof Paulo Tempranillo ($60. Messina Hof)
Veggie Burger
Since veggie burgers range from super flavorful to super simple, it’s best to stick with a medium to lighter-bodied wine with nice acidity. Rosé often pairs well with burgers based around root veggies, while red wine drinkers will likely enjoy a light-bodied Pinot Noir and white wine fans may enjoy an unoaked Viognier. Try these bottles:
Casillero del Diablo Rosé ($17, Drizly) Stag’s Leap Winery Viognier Decoy Pinot Noir
BBQ Chicken
Lighter proteins take on bolder flavor when cooked on a grill, so juicy Malbecs and Primativos suddenly become exciting wine pairings for barbecue chicken. California Rosé also does a great job balancing the sweetness of the barbecue sauce while standing up to a lean cut of chicken. Try these bottles:
Elouan Wines Rosé Messina Hof Paulo Primativo ($60, Messina Hof) Don David Malbec Reserve ($14, Gary’s Wine)
Pulled Pork
The smoky, rich, and spicy flavors of pulled pork are ideal with an elegant and dry German Riesling, which balances the spice and smoke with intense mineral flavors and bright notes of fruit. Served without a sauce, a Petit Verdot adds tons of flavor to smoked pulled pork, while a Grenache-based Rosé is able to stand up to the sweetness of a barbecue sauce without getting overpowered. Try these bottles:
Shiloh Winery Secret Reserve Petit Verdot ($44, Wine.com) Grounded Wine Co. Space Age Rosé Robert Weil Estate Riesling Trocken
Brisket
A good brisket has a nicely seasoned crust, and wines that highlight that peppery flavor include Tempranillo, Merlot, or a Grenache-Syrah-Mourvèdre (GSM). Big and heavy red wines do best to pair with the bold flavors and high fat content of a brisket. Try these bottles:
Chêne Bleu Abélard Vinum Cellars Red Dirt Red GSM Josh Cellars Merlot ($14, Drizly)
Sausages
For a sweeter sausage, Italian wines like Sangiovese or Chianti balance the flavors well, while a spicier bratwurst would do well with a French Rosé or Lambrusco. Chicken sausages pair best with a cold Sauvignon Blanc, where the sweet and salty notes play off each other. Try these bottles:
Tenuta Perano Chianti Classico Gerard Bertrand Gris Blanc Rosé Medici Ermete Concerto Lambrusco Reggiano
Veggie Skewers
Veggies on the grill tend to take on an almost caramelized quality, making them ideal for crisp white wines like a New Zealand Sauvignon Blanc or even a Gewürztraminer. For meatier veggies like mushrooms or eggplant, try an Oregon Pinot Noir or an unoaked Chablis to highlight the subtly smoked and savory flavors. Try these bottles:
Alchemist Pinot Noir Willamette Valley ($23, Wine Library) Cloudy Bay Sauvignon Blanc ($36, Drizly) Messina Hof Private Reserve Gewürztraminer ($19, Messina Hof)
Salmon
Grilled salmon is an elegant choice for a backyard barbecue, and it lends itself well to an elegant wine pairing. You can’t go wrong with a Pinot Noir for cedar plank salmon, but a pairing of a Dolcetto Rosé or a dry Grenache-based Rosé works nicely as well. Try these bottles:
Böen Wines Pinot Noir ($24, Böen Wines) Benjamin Darnault Pique Nique Rosé ($22, Nakedwines) Scribe Rose of Pinot Noir ($27, Gary’s Wine)
Pork Chops
Juicy and tender pork chops deserve a hearty pairing, like an unoaked California Chardonnay or a Texas Petite Sirah loaded with powerfully dense tannins. These richer wines have a nice acidity that balances the smoke and flavors of the pork.
Messina Hof Private Reserve Petite Sirah ($25, Messina Hof) Patz & Hall Dutton Ranch Chardonnay
Halloumi
Cheese on a grill isn’t always a great idea, unless that cheese is halloumi … and then it’s genius! This salty and thick cheese has a high melting point and grills almost like a piece of meat, which makes it an ideal pairing for a high acidity Prosecco or Blanc du Bois. Alsace Rieslings or Gewürztraminer are also really nice pairings for this vegetarian dish.
Mionetto Prosecco Brut Famille Hugel Classic Riesling Messina Hof Private Reserve Blanc du Bois ($20, Messina Hof)
