Picking wine is undoubtedly an art; but when it comes to pairing wine with your favorite BBQ and grilled foods – it becomes a challenge! But I’m here to rescue you: check out this list of wine pairings with everyone’s favorite BBQ and grilled food.
Pair your hamburgers with Beaujolais Red. Beaujolais is the number one summer barbecue wine, and is a fitting pair with the summer grilling staple: burgers! Beaujolais is light, fun and fresh. It is remarkably food-friendly and has peppy red cherry and strawberry flavors with a hint of earthy tones.
Grilled seafood can be paired with a minerally Sicilian white. The essence of grilled seafood can be thoroughly embraced with a salty, zesty island white. Sicilian white wines have a distinct volcanic minerality and lemon acidity, with a hint of salinity, which creates some amazing beach vibes.
Pair your hot dogs with a dry, textured rosé. A dry rosé can hardly ever go wrong with anything. Some might say what makes a hot dog is its toppings, therefore the key to perfectly pairing wine with a hot dog is to select wine that’s versatile enough to go with any of its toppings. Look for a dry rosé that has some character to it – whether that’s an earthy minerality, savoury flavor or zippy acidity.
Pair pork chops with Oregon Pinot Noir. Pork chops go equally well with both red and white wine. But red wine has an edge with a dry rub on the grill. A medium-bodied Pinot Noir from Oregon has everything that pork chops would want to be paired with.
Memphis-style pulled pork
Delicious Zinfandel is probably the best choice. Smoky Memphis-style pulled pork needs to pair up with a wine that has juicy, round fruit flavors, like a California Zinfandel. Zinfandel can often be too jammy and high in alcohol content. However, the right one can bring out a fresh red and blackberry fruit flavor that bursts on the palate and enhances the characteristics of pork.
Napa Cabernet Sauvignon pairs with steak quite well. While it’s a no brainer that the two pair well together, to make it even better, head on up the mountain. Vineyards in the mountain ranges that frame the Napa Valley, like Spring Mountain District, have more restrained and elegant styles of wine as an added benefit of the elevation.
Pair it with either Champagne or crémant. Champagne bubbles provide a pleasing contrast to the smooth texture of tofu. The tart citrus flavors and focused acidity also make the drink capable of pairing with any profile of flavors.
Pair grilled corn with unoaked Chardonnay. The sweet, salty and buttery grilled corn needs wine that can accent its flavors as well as not overwhelm them. Chardonnay aged in steel or old oak matches naturally with grilled corn. Unsoaked Chardonnays go through malolactic fermentation, which creates a buttery-creamy texture, but if it doesn’t contain the flavors of vanilla and baking spice, they will most likely overwhelm the corn.
North Carolina-Style Pulled Pork
Off-dry Riesling is a perfect pairing. Two crucial things for wine to stand up to this style of pulled pork are sugar and acid. Off-dry Riesling has mouthwatering acidity and just enough of residual sugar that keeps the wine from seeming too austere.
Pair ribs with Northern Rhône Syrah. Northern Rhône Syrah embraces the flavors of ribs by carrying it all. It is full of smoke, meat and black pepperiness. This wine pairs up perfectly and kind of feels like the wine itself is smoked!