Wines to enjoy with your barbecue foods

Cuts of meat with a hearty, savory profile, like steak or quality beef burgers, go perfectly with wines that display similar robustness in their strong tannins and full body. The wine's firm structure cuts through the meat's rich, fatty flavors, making cabernet sauvignon a particularly good choice for fattier steak cuts, such as sirloin or ribeye. If you prefer a bold red wine with slightly softer tannins and a fruitier flavor, consider enjoying these classic barbecue foods alongside a medium-bodied merlot wine instead.

Another staple barbecue food, sausages are just as deserving of a wine that enhances their qualities as any other food. The peppery notes of a syrah match perfectly with the spiced, savory flavor of grilled sausages - particularly when using sausages with a distinct peppery profile. If you prefer to indulge in sweeter sausages, such as pork and apple, consider pairing them with an off-dry riesling, a sweet wine such as gewürztraminer to match the meat's sweetness. Alternatively, sparkling wine can help to cut through and refresh the palate between bites, balancing against the sweetness of the food.

Ribs often exhibit a distinct sweetness that sets them apart from most other popular barbecue meats. Zinfandel is a clear pairing choice in this instance, as its bold, jammy fruit flavors complement the caramelized, smoky flavors of the ribs. Additionally, zinfandel's moderate tannins help cut through the richness of the meat and barbecue sauce, allowing the wine and rib's more subtle flavors to shine, while the wine's acidity can help to balance any of the tanginess brought about by the sauce.

Grilled chicken is a milder option than the likes of steak and beef burgers and, therefore, needs pairing with wine with a little less body and a little more acidity than robust red wines. Still, the smokey, charred qualities that barbecuing imparts on foods could easily overpower many fresher, more vibrant white wines such as sauvignon blanc or pinot grigio. You can find the sweet spot here with oaked chardonnay, which possesses a fuller body than most white wines thanks to its oak aging process. Oaked chardonnay complements a well-grilled chicken with its buttery texture and notes of citrus and stone fruit while cutting through the char with its light acidity, providing a welcome balance to your barbecue dining.

Vegetarian dishes are often paired with various white wines, and for good reason. The fresh, vibrant flavors and acidity of white wines are perfect for pairing alongside fresh food with subtle aromas and flavors - and we can get even more precise when it comes to barbecue vegetable skewers. The herbaceous notes of a chilled sauvignon blanc make it perfect for complementing the earthy notes of vegetable skewers, while the wine's chilled, refreshing quality helps to lift the palate between each bite of the charred ingredients.

Of all the meaty options on this list, shrimp possesses the most delicate flavors. To accommodate these characteristics, you need a wine with a crisp acidity and a light body - and a dry rosé fits the bill perfectly. Subtle notes of summer fruits from the wine complement the slight sweetness displayed by the shrimp, with the rosé's acidity helping to balance any additional spiciness brought by any barbecue seasoning you might use.

What's a good barbecue without a fresh dessert to cap things off? A fresh fruit salad is always a strong choice, as it helps to lift the palate after what can be quite a heavy meal. To complement this dessert's fresh, light, and sweet qualities, we recommend choosing a moscato d'asti wine. This wine has the double benefit of complementing the varied flavors of a fruit salad with its natural sweetness while also balancing this sweetness with its slight effervescence. If you'd prefer a slightly less sweet wine with your fruit salad, consider an off-dry riesling instead. This option can still mirror and enhance the flavors in the fruit salad, but with less risk of bringing too much sweetness to the table - perfect for those with a little less of a sweet tooth.