Wines for a BBQ 
Fire, Friends, and Flavour

  • By Gavin Keogh

Published: May 2025

There’s a particular joy in a barbecue that goes beyond the food. It’s in the anticipation of smoke and sizzle, the slow ritual of cooking outdoors, and the inevitable moment when someone proclaims they’ve eaten too much, then goes back for one more sausage. A BBQ is never just a meal; it’s a gathering, a celebration of rare sunshine (especially here in Ireland), and an open invitation to linger longer around the table. And of course, the right wine only makes it better.

 

But BBQs aren’t all built the same. Charcoal or gas? Smoky and slow or fiery and fast? Piled-high plates of red meat or grilled veg and fish with a squeeze of lemon? The style of your BBQ, and the food you’re cooking, can shape the kind of wine that sings best beside it.

The BBQ Setup: Charcoal vs Gas vs Smoker

Charcoal BBQs offer that unmistakable smoky aroma. Meats develop a rich crust and a subtle earthiness, and your wine can mirror or contrast that. Think bolder reds that can handle a bit of char—Zinfandel (or its European twin, Primitivo), Malbec, or an old-vine Carignan.

 

Gas BBQs, on the other hand, are quick and clean—great for convenience but lower on the smoke scale. This lighter touch means wines with fresher acidity or a chillable red (like a juicy Pinot Noir or a young Garnacha) can find their way to your glass more easily.

 

Smokers are for the slow and steady. Hours of gentle heat give meat a deep intensity and tenderness. Here, the wine should be serious enough to stand its ground. Think Syrah, aged Rioja, or even a dark Italian Aglianico if ribs or brisket are on the go.

Matching Wine with BBQ Foods

Red Meat (Steaks, Burgers, Ribs):

  • You want something with structure and depth. Cabernet Sauvignon, Syrah, or a bold Côtes du Rhône will wrap beautifully around grilled fat and caramelised edges. If the ribs are sticky-sweet, a wine with a lick of ripe fruit will balance that glaze.

Chicken (Marinated, Spiced or Simply Grilled):

  • A versatile player. For smoky paprika or Cajun spice, a chilled Beaujolais or juicy Nero d’Avola brings joy. For citrus and herb marinades, a white with zip like Albariño or Vermentino will keep things fresh.

Sausages (Cumberland to Chorizo):

  • If they’re spicy or herby, reach for a Tempranillo or Chianti. If you’re grilling a punchy Merguez, something rustic and bold, like a Corbières or Portuguese red, works a treat.

Fish & Seafood (Prawns, Salmon, Swordfish):

  • Fish on the grill needs wines with lift. Think Grüner Veltliner, Picpoul de Pinet, or a dry Riesling. Salmon’s fatty texture also pairs well with Pinot Noir—lightly chilled for a summery edge.

Veg & Plant-Based BBQs (Peppers, Aubergine, Halloumi, Mushroom Burgers):

  • Vegetables take on glorious flavour when grilled. Halloumi and Mediterranean veg call for a rosé with a bit of weight, like one from Provence or Navarra. Earthy mushrooms or lentil burgers? Try a Loire red or a light Pinot.

It’s Not Just a Meal: It’s a Moment

Let’s be honest: BBQs are not about restraint. They’re about sharing food straight off the grill, maybe with some sauce dripping down your chin, laughter echoing off the garden walls, and wine glasses always half full. You’ll probably eat too much. Someone will always forget the salad. But that’s part of the charm.

 

BBQs are a chance to slow down and savour the rare pleasure of sunshine in Ireland, to gather friends and family for a long afternoon that drifts into evening. The best wines for BBQs aren’t just about technical pairings—they’re wines that bring people together. Bottles that are easy to open, easy to love, and made by real people who understand that wine, like food, is best shared.

Ready to Grill?

Explore the full BBQ Wine Collection now.

  • Chilled reds
  • Wild fizz
  • Fresh whites
  • Big reds with backbone

Set the table. Light the fire.

Pour something that fits the moment.

Because BBQ isn’t just about cooking—it’s about slowing down, and enjoying life with the people you love.

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