Wine for a Summer BBQ
The BBQ is one of the few occasions where wine genuinely needs to work hard. Smoke, char, fat, and outdoor heat change what a wine needs to deliver.
· 6 min read
Key takeaways
- Grilled meat needs wine with structure — tannin and acidity — to cut through the fat and complement the char. A Grenache-Syrah blend, a Malbec, or a quality Côtes du Rhône are the workhorses of the BBQ.
- Rosé is underrated at a BBQ. A dry Provence rosé or a Tavel handles the full range of grilled food and stays refreshing in warm weather.
- Avoid very tannic young Bordeaux or Barolo. The char from grilling amplifies tannin, making young structured wines taste harsh and drying.
- For a long outdoor BBQ, buy more than you think you need. Heat, fresh air, and a long afternoon encourage sustained drinking.
Frequently asked questions
- What red wine goes best with grilled burgers?
- A ripe, medium-to-full-bodied red with soft tannins — Malbec from Mendoza, a Côtes du Rhône Grenache-Syrah blend, or a California Zinfandel. The slight sweetness of the burger bun and the char from the grill suit a wine with ripe fruit rather than hard structure. Avoid young Bordeaux or Barolo — the tannins fight the char.
- What wine works with a mixed BBQ of fish and meat?
- A dry rosé is the most practical single-wine solution for a mixed BBQ. A Provence rosé or a Tavel handles grilled fish, chicken, sausages, and lighter cuts of red meat without requiring separate bottles. If you need a second wine for serious red meat, add a Côtes du Rhône.
- Should wine be served cooler at a BBQ?
- Yes. Outdoor temperatures in summer will warm a wine faster than you expect. Serve whites and rosés at 6–8 °C (colder than usual) so they reach the ideal 10–12 °C in the glass. Serve reds at 12–14 °C — put them in a cool bag between pours. A red served at outdoor summer temperatures of 25–30 °C will taste flat, alcoholic, and heavy.
- Can I serve Champagne at a BBQ?
- Yes — particularly as the opener before the grill is ready. Champagne or quality Crémant served cold while the coals heat up is one of the better small gestures in outdoor entertaining. Once the food arrives, most people naturally shift to still wine. Keep a bottle chilled in the ice bucket and open it before the first course.
Not sure which wine to pick? Tell our sommelier what you are eating or the occasion and we will find the right bottle — or browse the full sommelia.ch collection.