Best Wines for a Barbecue

You don’t get much more Kiwi than a sizzling barbie and a glass of great wine. But what wines go great with barbecue food, and should you choose red or white? Read our guide.

Barbecues are an excellent opportunity to grab a few wines and share them around. But, with lots of different foods on the table it’s tricky to pair one wine with everything - so you may want more than one.

In this guide:

• What's a good wine for the barbecue?
• Find your barbecue wine
• Pairing with red meat
• Pairing with chicken
• Pairing with seafood
• Pairing with salad
• Wine as a dessert

Quick guide to buying barbecue wine

Pair your wine to the dominant food or sauce

Red meat

Chicken

Seafood

Salads

Rich, fatty flavours which require boldness and body in a wine.

A lighter meat which depends mainly on the seasoning. Rich for rich, light for light, sweet for sweet.

Often delicate or covered in a rich sauce, requiring the same from the wine: crisp acidity or a buttery body.

Match the wine to the sauce or dressing. Cut through vinaigrette with acid, and match a creamy sauce to a creamy wine.

What's a good wine for the barbecue?

Great barbecue wine can handle whatever’s strongest on your plate. If that’s a big, rich red meat, you’ll need a bold wine - probably a Pinot Noir or a Malbec. Shiraz and Merlot also work well if the weather’s a bit cooler.

But watch out - those wines overpower lighter flavours. Delicate seafood and salads need a more delicate wine, something crisp and citrusy like a Pinot Gris or Sauvignon Blanc. Richer, creamier sauces need a bolder white: Chardonnay or Gewürztraminer.

Rose is a common party favourite too, and growing in popularity. It pairs with both red meats and more delicate flavours alike.

Find your barbecue wine

Pairing with red meat

Red meats like beef, lamb or pork are very rich, with big flavours that linger in the mouth. Pair with a wine that can stand up to it, like Pinot Noir or a bold Malbec.

Darkly coloured Roses, typically having a fuller body, are also a barbecue favourite - able to handle both red meat and lighter dishes too.

Just remember that, if the weather’s hot outside, avoid a heavier wine. While this doesn’t rule out Cabernet Sauvignon (or other blended red), Merlot or Shiraz, you may find some of them too warming. 

Our pick of the best barbecue wines for red meat:

Pairing with chicken

Chicken can be paired with both lighter reds and fuller whites. A fruity Pinot complements big grilled flavours, but you may also appreciate the crisp acidity of a Sauvignon Blanc or off-dry Riesling.

It really depends on how you’ve seasoned your meat. Lightly seasoned chicken pairs nicely with a lighter white wine. Or, if you’ve added a creamy sauce then upgrade to a richer white, like a Chardonnay. Big, meatier flavours (like a barbecue marinade) usually require a heartier wine - that’s when you change to reds. Finally, sweet glazes need a little sweetness to go alongside, think Riesling or a big Gewürztraminer.

Rose can handle a range of flavours, so it’s safe too. Pair a crispy, light Rose with your lighter chicken, or a darker Rose with richer flavours.

Our pick of the best barbecue wines for chicken:

Pairing with seafood

Whether you’ve fired it, smoked it or caught it fresh that day, seafood is usually a more delicate flavour and is best paired with more delicate wines. A buttery Chardonnay can handle common seafood sauces, or you might like a light, refreshing Sauvignon Blanc to add some citrus notes.

Fish can be easily overpowered by anything too heavy, so consider avoiding reds unless you’ve tried them first and are happy with the pairing. A light Rose, though, should do well as an alternative. For any seafood with a bit of sweetness to it, consider switching to Riesling.

Our pick of the best barbecue wines for seafood:

Pairing with saladsIf salad is just a side at your barbecue, try to pair your wine with the main dish or the strongest sauce on the plate instead. For vegetarians or anyone simply avoiding the meats, white wine is where to turn.Chardonnay and a bold Sauvignon Blanc can match the richness of a creamy salad dressing and cut through mayo, butter or coconut cream. To match a vinaigrette, go for something crisp or citrusy. Pinot Gris, Riesling (especially for sweeter vinaigrettes) or a more acidic Sauvignon Blanc. Lighter, dry or off-dry Rose is also a great partner for a summer barbecue salad.Our pick of the best barbecue wines for salad:Wine as a dessertDessert wines like Moscato or Moscato Rose make for a gorgeous after-dinner tipple, though you wouldn’t pair them with anything in the main course.Still, their extra sweetness can stand up against common favourites such as ice cream, trifle and pavlova. You might also want something with a bit more alcohol warmth, which can enhance the experience of rich, sweet foods.Don’t look past a fortified wine either - while it may be too much paired with most foods, it’ll go great on its own or alongside a cheese platter.Our pick of the best dessert wines:

Find wine ideas for every season

Spring Wines

Summer Wines

Autumn Wines

Winter Wines

Temperamental spring starts crisp and ends up warm, so your wine will do the opposite. Start bold and move towards crisp as the sun heats up. Summer is all about heat and humidity. Crisp, refreshing wines go down best, with lighter bodies and big fruity notes.

You’ll get weather from all seasons in autumn. Crisp summer wines will still work great, but you’ll move towards winter warmers as it gets colder. Look for warmth and comfort in winter. Fuller-bodied wines and higher alcohol volume will feel warming as you drink, especially with toasty or spicy flavours.

More wine shopping tips