The short answer: a juicy, ripe red with soft tannin. Primitivo, which Americans call Zinfandel, is the star. Shiraz and Malbec are close behind.
Why it works
Barbecue is loud food. Smoke, char, sweet glazes and salty rubs all compete for attention. A delicate wine is lost in seconds.
Ripe, jammy reds answer back. Their dark fruit meets the sweetness of the sauce, and their soft tannin handles the fat without tasting harsh. A little spice in the wine echoes the rub.
Our bottle
Feudi di San Marzano, Primitivo di Manduria “Sessantanni” (about €25.50). From vines over sixty years old in Puglia. Plush, dark and generous, with enough power for ribs and brisket.
Match the wine to the grill
- Classic beef burger: Malbec or a Côtes du Rhône.
- Pulled pork or ribs with sweet sauce: Primitivo or Zinfandel.
- Spicy chicken wings: an off-dry Riesling or a fruity rosé.
- Grilled sausages: a Spanish Garnacha or a Beaujolais.
- Veggie burger: a juicy Pinot Noir or a dry rosé.
Watch out for
- Very high alcohol with very hot sauces. Chilli makes alcohol burn.
- Delicate, expensive reds. Save the old Burgundy for another night.
Serve it right
Outdoors in summer, red wine warms up fast. Serve it at 15–17 °C and keep the bottle in the shade, or in a bucket of cool water.
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Photo: Pixabay
Prices were checked in October 2026 and can change. Please drink responsibly. L’abus d’alcool est dangereux pour la santé, à consommer avec modération.