Elevate Your Favorite Pastime

May 17

Getting ready to fire up the grill? While beer may be your go-to beverage to have on hand, why not considering switching it up to wine?

Wine, especially red wines, offer incredible depth and complexity that beautifully complement grilled meat.

Where to start? In this article we outline 3 things to keep in mind when selecting a wine for a barbecue based on food and wine pairing principles. Then we lay out some of your favorite bbq meals, from hamburgers and hot dogs, to steaks, grilled pork, spicy barbecue and lamb kebab, and some great wine pairings to go with them.

Finding Wine and Food Harmony With a BBQ

Wine and Food pairing is both an art and a science. There are guidelines, as we outline in this basic pairings foods article, then your own palate is the end decision maker. We cut to the chase and have condensed the 3 main guidelines to pick out a wine for your next bar b q meal:

Match Intensity

A successful pairing is all about finding wine and food harmony. You don't want one element to overpower the other. Consider the intensity of both the wine and the dish. With wine, intensity often comes from its body, alcohol level, and overall flavor concentration. With food, intensity can come from two main sources: spices/aromatics and sauces.

A heavily spiced rub or marinade calls for a wine with enough structure and flavor to hold its own against the pungent flavors in the food. Aromatics are ingredients like garlic, onions, or herbs, and they can also add intensity to a dish, so don’t forget these seasonings either when considering the final intensity of a barbecued meat.

As well, in regards to sauces, consider them very similar to a spice or rub mixture. But here we also have usually a more sweet tendency component. Sweet barbecue sauces call for wines with some fruity sweetness, like a Dolcetto or Pinot Noir relative Saint Laurent.

Don't Forget Texture and Mouthfeel

The texture and mouthfeel of foods and that of wines are important pairing considerations. Normally, you want “opposites”, or contrasting sensations. Mainly, this can come down to fat and/or grease in foods, and combatting them with acidity or tannins in your wine. Tannins in wine can balance the fattiness in meat (greasiness isn’t really too much of a problem with barbecue; this is more of an issue with fried foods). The same goes for acidity: high-acid wines cause salivation and a sharpness that help cut through the richness of grilled fatty meats. Basically, the acidity cuts through the richness, preventing the dish from feeling too heavy and refreshing your palate between bites.

So this means that fatty meats, like marbled steaks or pork belly, benefit from a wine with good tannic structure and/or high acidity. Think of the zingy brightness of a Barbera d’Alba or Barbera d’Asti cutting through a grilled pork steak. Looking at tannins, fatty meats actually soften the perception of tannins, making the wine seem smoother and less tannic. Think why Nebbiolo and a well-marbled steak is often considered a classic pairing.

Consider the Cooking Method

Charring and smoke can impart distinct flavors. Wines with smoky or earthy notes can harmonize with these flavors, but you may want to steer away with wines that have heavy flavors of toast or oak aging as with smoked meat it may become too much when considering your lineup of barbeque wine options.

Barbecue Wine Pairing Suggestions to Try

Got the basics down? Now, let's explore six specific barbecue wine pairings that will take your BBQ wine selection to the next level:

Arrosticini, an Abruzzo delicacy, are grilled over open flames and pair great with **Montepulciano d’Abruzzo** red wine.

1. Montepulciano d'Abruzzo and Lamb Arrosticini

Arrosticini, aka lamb spiedini, are simple, yet intensely flavorful lamb skewers, a specialty from the Abruzzo region. The trick to cooking them well is to cook them over a smoldering hot open fire, resulting in crispy edges and succulent meat. You could also consider pork skewers with a middle eastern or even light cajun rub here too if lamb isn’t your thing. If you can't find any skewers or arrosticini, this barbeque wine pairing could also work with any grilled lamb or even herbed sausages.

The earthiness and moderate tannins of Febo’s Montepulciano d'Abruzzo make it an ideal match. Wine from montepulciano grapes have a rustic character complements the lamb's gaminess and intense flavor, while the wine's herby-fruit will balance with the smoky char.

Another wine to pair with lamb spiedinini is the rose version of Montepucliano d’Abruzzo which is Cerasuolo d’Abruzzo: it is considered a chillable red since it is so deeply colored that it is a “light” red wine, great for chilling on a warm summer evening.

2. Dolcetto and Gourmet Chili Dogs

Forget the ballpark frank: we’re thinking more along the lines of gourmet chili dogs loaded with toppings. The smoky, meaty, spicy, and meaty flavors of a good chili dog deserve a wine with a touch of backbone, yet tannins and a touch of acidity too. A Dolcetto, whether an Italian version like Dogliani, or a California version, like Ojai Pacific View’s Dolcetto, both are a great pairing with a hot dog. The Dolcetto grape has a natural balance between acidity and tannins, along with plum fruit, which goes with the juiciness and flavor intensity of the good ol’ wiener. Whether you prefer a classic hot dog with mustard and relish or a gourmet creation piled high with chili and cheese, Dolcetto is a surprisingly versatile pairing. This vibrant red offers a delightful contrast to the savory, sometimes spicy, flavors of your favorite hot dog. Its juicy, dark fruit character, brimming with notes of black plums, black cherries, and vanilla complements the savory flavors of the hot dog and chili without overpowering them. The wine's inherent fruitiness also helps to cut through any fattiness from the sausage or toppings, leaving your palate feeling clean and ready for another bite.

Then, when upgrading from a plain frankfurter to a more flavor intense recipe like a Chili Dog, Dolcetto's plummy fruitiness is a delightful counterpoint to the chili's spice, while its subtle oaked tannins effortlessly cut through the richness of the hot dog and bacon, creating a harmonious and satisfying bite. As well, the wine's structure also stands up to the richness of the cumin, spice, and any toppings. Check out our recipe for Bacon Wrapped Chili Dogs paired with mother daughter women owned winery Ojai Pacific View to try at your next barbeque.

3. Barbera and Pork on the Grill

We have talked many times in the past about how barbera is an exceptionally food friendly grape. Take a touch of tannins, add a bright lively acidity, and a dash of hefty fruit, and voila you have Barbera and a great basic combo of food pairing attributes. A Piedmontese red grape staple, is known for its juicy acidity and low tannins. This makes it an excellent match for fatty cuts of pork, like pulled pork, grilled sausages, thick-cut pork chops and, especially, ribs. Barbera's acidity cuts through the richness of the pork, preventing the dish from feeling too heavy. The wine's bright cherry flavors also complement the pork's savory notes.

The second reason Barbera is a great pairing grape is its versatility: between different oak agings and winemaking styles, you can find a Barbera for any red wine palate. You could choose a more easy to drink unoaked version like Ivaldi’s Piccona Barbera d Asti and then move on to oaked Barberas. Due to Barbera’s high acidity, many winemakers age it in oak. In fact, Barolo winemaker Aldo Clerico ages his Barbera d Alba longer than any of his non Barolo red wines. Likewise, Pietro Piovano aged his 2017 Piemonte Barbera for over 5 years in neutral oak, making it both structured and easy to drink, and all natural with no additives. Speaking of natural wine, one Italian winery making great Barbera that should not be overlooked is the cult winery Case Corini, the family winery of the late great Lorenzo Corino. They are in the province of Asti, so, naturally, they cultivate Barbera, having even an “almost” 100 year old vineyard, Barla, from which they make their rich cult wine Case Corini’s Barla, which is a Barbera like you never had it before! They also make a Barbera wine from younger Barbera wines, which is their Nilda Barbera natural wine. Last but not least, if you are into Barberas, or any bold red wine for that matter, you gotta try a Nizza Barbera. Nizza like Ivaldi’s is from the birthplace of the Barbera grape, Nizza Monferrato, where, in theory, the best Barbera wine comes from, and it is aged for several years in oak, making it a spicy, velvety delightful red wine.

No matter which style you choose, however, be assured that Barbera+Pork is a no fail food and wine pairing.

Schioppettino and grilled meats is a match made in heaven.

4. Schioppettino and Spicy BBQ or Asian Barbecue

Schioppettino, a vibrant red from Friuli-Venezia Giulia, is known for its bright acidity, lower tannins, and peppery notes. This makes it a natural partner for dishes with a kick, like Korean barbecue, spicy chicken wings, or even a fiery spicy sauce. This is because the wine's acidity will cuts through rich, spicy flavors, while its low tannins and juicy fruit character provide a refreshing counterpoint to any spice. Think of it as a palate cleanser between bites during your barbeque.

The benefit, too, of Schioppettino is that it comes in so man different shapes and sizes (much like Barbera), it is easy to find the right wine from you. We particularly treasure the work three generation woman owned Vigna Petrussa is doing (after all, they are the Italian winery that spearheaded the movement to save the grape). And they have it all, with so many versions of Schioppettino. Going for something smoked? Try the Unoaked RiNera Schioppettino for a more fruity and fresh version. Or go for classic peppery aromas and a rounded oak aging with the classic Schioppettino di Prepotto and the Schioppettino Riserva. And if you want to go into expert mode, pull out the Perla Nera Schioppettino: made from dried (or appassito) grapes and raisins, this is technically classified as a “dessert wine”, but the spicy, earthy, jammy flavors make it an amazing sipping wine, especially with all types of meats, even when well grilled and charred.

5. Nebbiolo or Barolo and Premium Steaks

For a truly special barbecue, pair a grilled steak with one of Piedmont's most noble of red Italian wine: Nebbiolo. The nebbiolo grape has elevated levels of both acidity and tannins making it pair well with a juicy rich steak. Firm tannins are a classic match for richly flavored red meat. Tannins in nebbiolo, which can feel astringent on their own, bind with the proteins in the meat, softening their grip and creating a smoother, more harmonious sensation in your mouth. As well, the grape’s complex bouquet, with its notes of rose, tar, cherry, and truffle, intertwine beautifully with the savory, umami notes of grilled steak. The earthy, mushroomy undertones of the wine are often amplified by the charred crust of the meat, creating a multi-layered flavor experience and the ultimate barbecue wine pairing.

Whether you choose a “Baby Barolo” like this Langhe Nebbiolo, or a classic Barolo like this by Aldo Clerico from Barolo vineyards around his home, or a single vineyard Barolo, like the age-worthy Barolo Serralunga Cru, or from the prized and rare Barolo Ginestra MGA, this pairing is sure to impress.

While nebbiolo does have a bright and lively acidity, it cannot compete with barbera on that front. Instead, nebbiolo identifies itself with tannins. It is why the grape does so well when aged for long periods, like in Barolos or even Case Corini’s Centin.

6. Zweigelt and Hamburgers

How can we have an article about barbecuing without mentioning hamburgers, right? Elevate your next barbecue beyond the expected with a Zweigelt, like one from Michi Lorenz who makes a vibrant red wine from Austria. Bursting with juicy red fruit flavors like cherry and raspberry, Michi’s Zweigelt offers a playful, food-friendly alternative to heavier reds. Its light to medium body and subtle spice notes won't overwhelm the smoky flavors of your grilled favorites, while its lively acidity cuts through the richness of burgers, hot dogs, or even grilled sausages. Also, try one from the Czech Republic, where Thaya’s Zweigelt which is aged in partial new oak, giving it more spice and richness. Think of Michi’s Zweigelt as one to pair with a juicy plain hamburger or cheeseburger. Then if you will be going all out with lots of toppings, like chili or bacon, then go with Thaya’s Zweigelt. Make sense?

Wine cocktails and more

Barbecues is the American way of partying in the summer time, so why not start with an aperitivo and some wine cocktails? We recently published recipes for the latest trend in Brachetto Spritz, made with the aromatic, red and sparkling Brachetto d’Acqui. Check out our article with recipes to make this new and different wine spritzer cocktail. This playful aperitivo is great for those who prefer a touch of sweetness and bubbles. For a more classic aperitivo experience, offer the classic Spritz, its bitter-sweet orange notes perfectly complementing the smoky flavors from the grill. These light and bubbly concoctions are not only delicious but also easy to batch for a crowd, making them the perfect way to kick off your BBQ festivities with a taste of Italian aperitivo culture.

Then, if your beer drinkers are still not satisfied, have them try these wines which are more in line with a beer drinkers palate. Most of them are fun, dry sparklers to kick back with at any gathering.

Grab Your Tongs and Glass!

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