By: Leah Campbell
It’s barbecue season! For those who love to grill, you might be looking for some inspiration for your next barbecue. Consider pairing wine, like Cabernet Sauvignon, alongside some spicy steak or ribs.
If you’re unsure of which wines pair well with BBQ offerings, we’re here to help! Let’s explore how to pair wine with barbecue foods.
Complement versus Contrast
When considering which wines to pair with barbecue meats, think about whether you want to:
Complement: you match the wine to the flavor profile of the barbecued meat. For example, a full-bodied red wine with steak.
Contrast: you select a wine with a flavor profile that is opposite to what you are barbecuing. For example, sweeter, fruitier wines contrast nicely with smoked meats.
Also, think about the seasonings you may use when barbecuing. Spicier foods contrast well with sweet wines, while smoky rubs tend to complement bold red wines with higher tannin levels.
Red Wine and Barbecue Foods
As a general guideline, red wines pair nicely with barbecued meats. The dryness or puckering sensation from the tannins works well with the savory tastes of red meat. Think of it this way: red wine with red meat.
Given the variety of red wines available, here are some red wine pairings with barbecue meats.
Steak and Sangria
Whether seasoned or grilled simply, steak’s full-bodied flavor is enhanced by the sweetness of fruit wines, like sangria. Typically made with blood oranges, cherries, and limes, sangria offers a medium sweetness and is refreshing on a hot summer day. To showcase the variety of fruits used in the wine, pour sangria into a bowl or pitcher, then serve in clear mason jars.
Burgers and Cabernet Sauvignon
Season burger meat with pepper and serve it with a glass of Cabernet Sauvignon. Known for its full-bodied, dry flavor, Cabernet Sauvignon tends to complement burgers and grilled beef.
Smoky Brisket and Zinfandel
Earthy, smoky meats pair nicely with full-bodied wines, like Zinfandel. Known for its peppery flavor profile, Zinfandel’s bold flavor enhances the richness of barbecued brisket.
Pulled Pork and Rosé
Although it’s neither red nor white, rosé is a pink wine with crisp, acidic, and fruity flavors that balance the richness and sweetness of pulled pork. When pairing with barbecued meat, consider a dry rosé, which typically has lower sugar for a crisper, refreshing taste.
White Wines and Barbecue Foods
White wines generally pair well with lighter fare like grilled chicken, fish, and vegetables. If you prefer “surf” (seafood) over “turf” (red meat), white wine pairs nicely with shellfish and lighter fish, like tilapia. A simple guideline to follow: white wine with white meat. Here are several white wine and barbecue pairings.
Lemon and Herb Halibut and Chardonnay
Flaky, seasoned halibut with its mild, sweet taste pairs nicely with an unoaked Chardonnay. This type of Chardonnay is fresh and crisp, allowing the fruit flavor profile to shine.
Sweet Barbecued Chicken and Riesling
A slightly sweet wine (known as off-dry), Riesling is a good match for the sweetness of barbecued chicken. Off-dry Riesling also tends to work well with spicier barbecued chicken.
Zesty Shrimp and Sauvignon Blanc
The spiciness of zesty shrimp is emphasized by Sauvignon Blanc. This dry white wine offers citrusy notes (such as lemon and grapefruit), which align well with spicy foods.
Don’t Forget the Veggies
Grilled vegetables can be paired with either red or white wine. The key is that grilled veggies tend to pair well with wines that complement, rather than contrast. Here are some wine and grilled vegetable pairings:
Asparagus and Pinot Grigio: This crisp white wine works well with the subtle bitter notes of asparagus.
Eggplant and Chianti: this acidic wine with earthy tones complements the meatiness and soft smokiness of grilled eggplant.
Portobello mushrooms and Zinfandel: robust red wines like Zinfandel are a good match for hearty portobello mushrooms.
Toast Your Meals with a Glass of Wine
Whether you’re new to serving wine at a barbecue or enjoy a glass after grilling, we hope these pairings provide some culinary inspiration for your next barbecue. To save on time, remember the simple guideline: red wine for red meat, and white wine for white meat. So, skip the beer and consider opening a bottle of wine to toast the summer season when you barbecue with your family.
This article was written by Leah Campbell at Third Loft Marketing.
