There’s something undeniably magical about a summer BBQ — the sizzle of the grill, laughter spilling over the garden, and the joy of gathering friends and family together to share good food and great company.
But what truly elevates these sunny get-togethers is the perfect wine to complement those smoky, charred flavours. Whether you’re flipping burgers, roasting veggies, or indulging in spicy ribs, pairing the right wine can turn an ordinary BBQ into an unforgettable feast.
So, let’s dive into the ultimate guide to BBQ and wine pairings that will have your guests raising their glasses — and their taste buds — all season long…
SAUSAGES
Wine Match: Fresh, characterful Italian whites – Lugana, Gavi or Trebbiano
While most reach instinctively for red with sausages, I find a good white is often the more surprising — and more satisfying — choice. The key here is freshness. Sausages, regardless of flavour variety, tend to be rich, fatty and deeply savoury, and a bright white cuts beautifully through the weight, offering contrast and lift.
One of my absolute favourites at Turner & George is Ca’ Lojera Lugana 2023 from Lake Garda. Made from the Turbiana grape, it’s a white with real presence — citrusy and mineral, with just enough body to hold its own against the meat, yet zippy enough to refresh the palate between bites. It’s also a wine that seems to keep going long after the sausages are gone — always a good sign.
If you’re looking for supermarket options, a Gavi di Gavi is a great alternative, or a well-made Trebbiano — though with Trebbiano, the quality can really vary, so do choose carefully.
BURGERS
Wine Match: Medium-bodied, bright reds – Barbera, Chianti Classico, or Côtes du Rhône
Burgers are wonderfully wine-friendly — the mix of grilled meat, toppings, condiments and bun gives you a generous, fatty, often sweet-savory mouthful. What you need alongside it is a red that’s juicy, vibrant, and not too heavy — a wine with enough acidity to ‘wipe the windscreen’, as I often say, refreshing your palate and getting you ready for the next bite.
For me, the sweet spot is Barbera — whether from Asti or Alba — which offers dark and red cherry fruit, soft tannins and brilliant acidity. A Chianti Classico will bring a little more structure and herbaceous lift, while a Côtes du Rhône provides warm, peppery red fruit notes that play nicely with beef and smoky char.
The key is to avoid reds that are too full-bodied or oaky, as they tend to weigh the whole experience down. Brightness and balance are your friends here.
CHICKEN
Wine Match: Full-bodied whites or light, aromatic reds – Chardonnay, Albariño or Pinot Noir
Chicken is one of those wonderfully adaptable BBQ proteins. It works across a wide range of cooking styles — grilled, roasted, poached or spiced — and that opens up a lot of pairing possibilities.
As a general rule, I’d steer towards a medium to full-bodied white when the chicken is simply grilled or roasted — something like a Mâcon-Villages from southern Burgundy, which offers soft orchard fruits and gentle minerality, or a Spanish Albariño, with its salty, citrus lift. These wines bring enough texture to sit alongside the meat but won’t overwhelm it.
If you’re heading into spice or charred marinades — think peri-peri, harissa, or jerk — then a light red can work just as well. A lightly chilled Pinot Noir, Gamay, or Frappato from Sicily can be absolutely delicious here, especially if you’re eating outside on a warm day.
BRISKET
Wine Match: Elegant yet structured reds – Dolcetto, Barbera or a savoury Sangiovese
Brisket is one of the more flavourful BBQ meats — long, slow cooking transforms it into something deeply savoury and unctuous, and it calls for a wine with enough structure to stand up, but not so much weight that it overshadows the meat itself.
At a recent Turner & George masterclass, we served brisket alongside a Cascina delle Rose A. Elizabeth Dolcetto d’Alba DOC — a lighter Italian red with ripe black cherry fruit and that signature Dolcetto earthiness. It was spot on — serious enough to keep up with the meat, but elegant and lifted in all the right places. Another hit was Carussin ‘Lia Vì’ Barbera d’Asti, which brought juicy red fruit and just enough acidity to slice through the richness.
For those buying more widely, I’d look to a Dolcetto, a Barbera, or even a structured Chianti Riserva if you want something with a touch more polish. The idea is to echo the depth of the dish without matching it ounce for ounce in weight.
STEAK
Wine Match: Bold reds with freshness and poise – Rioja, Ribera del Duero, or Bordeaux
A good steak, seared and rested properly, is a thing of beauty — and while it’s tempting to reach for the biggest, darkest red you can find, the best pairings are often those that combine structure with finesse.
Tempranillo-based reds from Spain are a classic match — whether a slightly more modern-style Rioja or a darker, more refined Ribera del Duero. One particular favourite is the Abel Mendoza ‘Jarrarte’ Rioja 2020, which breaks away from the traditional classification system but offers real elegance, purity of fruit, and a clean, lifted finish — a hidden gem.
You could also look to a Southern Rhône blend, with its gentle spice and balance, or a Bordeaux — ideally one with restrained oak use and a fresh line of acidity. The goal is freshness, not heaviness — again, that “windscreen-wiper” effect for your palate is key.
A Few Top Tips for BBQ Wine Buying
- Don’t be afraid to chill your reds – Wines like Beaujolais, Cinsault, Frappato or lighter Pinot Noir can all benefit from a gentle 15–20 minute chill, especially if you’re serving outside. It lifts the freshness and makes them even more gluggable in warm weather.
- Think about sauces, not just the meat – It’s often the marinade or glaze that dictates the right wine. Sweeter sauces (like BBQ or teriyaki) need softer, fruitier wines. Herby or citrus-led marinades love acidity and freshness.
- Balance is better than brute force – Just because you’re grilling doesn’t mean the wine needs to be massive. Acidity, savoury character, and lift often work better than sheer power.
- Bubbles are brilliant with BBQ – A good sparkling wine brings freshness and lift — especially with grilled meats. Look for a dry rosé fizz, Pet Nat, or Lambrusco (like Solco by Paltrinieri, available at Turner & George). Or lean into the full Aussie tradition with a sparkling Shiraz — a red fizz that’s bold, chilled, and perfectly at home with smoky meat and heat.
Turner & George’s resident wine expert, Victoria Sharples is a leading wine consultant, buyer and educator with over 20 years’ experience across the UK, Australia and Europe. She’s curated wine lists for top restaurants, judged international competitions, and regularly writes for Harpers and The Buyer. At Turner & George, she brings her trademark enthusiasm and deep expertise to a tight, approachable selection — helping customers discover wines that are distinctive, great with meat, and always a pleasure to drink. Find & follow her @victoriaswinesecrets
The Perfect Sunday Dinner: What It Includes and How to Make It Right
