How to Pair Wine with Grilled Foods: Summer BBQ Edition

Summer isn’t just about warm weather, it’s about smoky flavors, outdoor gatherings, and unforgettable meals. This is a time to gather, connect, and celebrate the joys of life outdoors. And for most of us, grilling at a barbecue is central to that celebration. Historically, a cold beer has reigned as the go-to beverage at cookouts, but we are here to turn that on its head: wine can elevate your BBQ experience. Wine elevates your cookout from a casual gathering to a curated culinary experience.

At Woodland Hills Wine Company, we have spent years guiding our customers in selecting wines to pair with their favorite seasonal grilling. From big reds to bright whites, we have learned that whatever your dish, wine enhances every bite. Let's explore the nuance of wine food pairing as we help you expand your approach to summer BBQing, one pour at a time.

Why Wine Works Better Than Beer for Grilled Food

Here's the deal: grilled foods are daring, smoky, and layered in flavor, with charred crusts, juicy filets, and zippy sauces. Wine beautifully complements everything going on here. With the right intention, the acidity of the wine can cut through fat, its tannins balance char, and its fruitiness can elevate the spice or sweetness of a sauce.

Like all good food and wine pairings, the key is balance. Pairing the intensity of the wine with the richness of the food.

The Best Wine with Barbecue Staples: A Quick Guide

When you're grilling at high heat, you're creating wonderful flavors. So your wine has to hold up to the heat and meat. Here's a quick rundown for pairing wine with everyday BBQ favorites:

• Red Meats: Go for a bold Zinfandel, Syrah, or Argentine Malbec wine with red meats. All have the depth and tannins to slice through the fattiness of burgers, brisket, or steak.
• Poultry: Look for Rosé or lightly oaked Chardonnay; both are fantastic with grilled chicken or turkey burgers. Their acidity and soft fruit flavors make for a bright pairing, considering how heavy the meat can be.
• Seafood: Try Albariño or Sauvignon Blanc with shrimp, scallops, or grilled white fish. As a result, these whites are crisp and light, and add freshness to the dish without overpowering delicate flavors.
• Veggies: For even more unexpected versatility, look for Pinot Noir or a Grüner Veltliner. They both have an earthy, aromatic quality that doesn't overshadow grilled mushrooms, bell peppers, or zucchini.

Want to explore wines to match your summer menu? Visit the shop or check out trending wine bottles for our latest wines.

Grilled Steak & Bold Reds: A Match Made for Flame

Ribeye, sirloin, or brisket demand bold reds; think Napa Cab, Zinfandel, or Syrah. Their tannins cut through the fat and match the char. Bring on the structured red! A Syrah, Zinfandel, or brawny Napa Cab excels in this category. They deliver heavy tannins that cut through grilled meat's fatty character and accentuate the smoky char flavors.

At WHWC, we reach for a classic Napa Cab or a smoky fruit-driven Argentine Malbec from our thoughtfully curated selection. When a hot grill is cranking and the steaks are being transformed under fire, it is hard to imagine a better partner, and a dedicated wine drinker will appreciate the details in every bite paired with a full-bodied red.

Lighter Fare: Pairing Wines with Chicken, Fish & Veggies

Not all BBQs need to be heavy. Lighter options like salmon or chicken pair beautifully with a crisp, dry Rosé. It’s our go-to for brightening up charred edges and keeping the palate refreshed between bites. A well-balanced Rosé offers just the right acidity and red fruit to elevate lighter cuts and poultry with elegance.

Now, feeling seafood or veggies? Your best candidates are bright, fresh, and zesty Sauvignon Blanc and minerally Albariño. Think briney spirits, grapefruit,  limes, edge of your skewer citrus bursts that will complement anything from grilled shrimp to grilled zucchini, peaches, or asparagus. These vibrant whites are perfect for BBQs and garden gatherings, especially when the menu leans fresh, light, and veggie-forward.

BBQ Sauce Breakdown: Sweet, Spicy, Tangy 

Let's be clear, when BBQ comes to mind, the sauce is not just a condiment, it’s bigger than that. The sauce is going to guide your wine selections. This is how we like to pair:

• Smoky/Sweet sauces: Zinfandel and Shiraz are our favorite selections. These wines' robust fruit, spice, and smokiness respond to the richness of molasses-glaze or honey-barbecued profiles.
• Spicy sauces: Accompany off-dry Riesling or Gewürztraminer. The subtle sweetness of these wines counterbalances heat to cool your palate, while enhancing each bite.
• Vinegary/Tangy sauces: Chianti or Tempranillo will be your best friend. With lively acidity and savory notes, these wines stand up to the sharper, vinegar-based sauces without overwhelming your palate.

Don't forget about the sauce when you’re thinking about wine BBQ pairings, as it can potentially be the silent assassin of the whole experience. Choose wisely, and let your taste buds sing!

Get Your Wine From WHWC

We always look for new ways to enjoy wine, even on ordinary days. Summer BBQs are a great opportunity to try new bottles, surprise guests, and turn dinner into a fun gathering with friends. We always talk about how wine food pairing is all about experimentation, and we'll help you get started with that! 

Check out our other blogs for even more pairing ideas or come into the store and talk to our team. A whole world of wine is outside the bottle—starting with your grill!