Wine and Smoke: A Guide to Pairing with the Barbecue

Barbecue cooking brings a character all its own to food. Char and caramelisation deepen flavour, intensifying sweetness and savouriness alike. When searching for a wine pairing, it is less about hard-and-fast rules of matching specific meats to specific wines, and more about understanding texture, seasoning and balance.

Below, we've suggested a few thoughtful pairings to guide your next gathering.

Riesling - A Surprisingly Versatile Choice

Riesling is perhaps a surprising inclusion in a list of wines to share over a barbecue, but its clean vibrancy and citrus lift cut cleanly through smoke and oil, refreshing the palate between bites.

It is particularly well suited to grilled seafood — prawns, scallops or whole fish — especially when finished with a squeeze of lemon or a bright herb dressing. The wine mirrors that citrus edge beautifully.

Riesling also finds an easy harmony with simply prepared pork: sausages with a hint of spice, or rich pork chops seasoned with salt and herbs. The freshness of the wine balances the richness without overwhelming it, making it a compelling and often unexpected choice for the grill.

Chardonnay and Generous, Golden Flavours

Chardonnay, with its richer texture and quiet structure, complements the golden tones that emerge from cooking over coals. Think roast chicken finished on the grill, salmon with crisped skin, or vegetables such as pumpkin and sweetcorn that offer sweetness in harmony with charred caramelisation.

The palate weight and fine acidity of a cool-climate chardonnay allow it to sit comfortably alongside both protein and produce. It has enough presence to match richer dishes, yet retains the freshness needed for warm evenings outdoors.

Rosé - The Perfect All Rounder

A dry rosé is the natural choice for late summer, bringing freshness and ease to the table. A style which offers a little texture and bright acidity offers a compelling pairing for nearly anything cooked on the barbecue, as well as the usual array of nibbles and sides.

Pork or chicken glazed in a sticky marinade, charred at the edges, find balance in rosé’s bright fruit and gentle savouriness. It is equally at home with salads, grilled vegetables and shared platters of charcuterie. Rosé’s versatility makes it a natural choice for relaxed gatherings, where plates are passed and flavours intermingle.

Robust Reds to Accompany Richer Meat Dishes

When cooking steak, burgers, lamb chops or beef sausages, structure becomes essential. Tannins, acidity and savoury depth allow red wines to balance the richness of red meat and the intensity of char without being overwhelmed by it.

Tempranillo is a particularly elegant partner to the barbecue. Its tannin structure and natural acidity bring balance to grilled red meat, while its savoury notes echo the smokiness of the fire. It is robust yet elegant, making a satisfying and composed pairing.

Shiraz, with its darker fruit and spice, offers a more powerful expression. It stands confidently beside richly marbled steak or lamb cutlets, where its depth and warmth complement the intensity of the dish.

A Final Consideration

Pairing wine with the barbecue need not be complicated. Consider the weight of the dish, the presence of smoke or sweetness, and the balance between richness and freshness. From vibrant whites through to layered reds, there is a place for each style around the grill.

In the end, the most successful pairings are those that invite another glass, another bite, and a little longer at the table.