How to Choose a Wine for Grilling Season

As the days get longer and the scent of smoky charcoal fills the air, grilling season is officially here. Whether you’re flipping burgers, searing steaks, or charring fresh vegetables, nothing complements the flavors of the grill like a well-chosen bottle of wine.

While beer often steals the spotlight at backyard barbecues, wine deserves a place at the picnic table too. The key is knowing how to pair the bold, smoky, and often spicy flavors of grilled foods with the right wine. From crisp whites that cool down spicy rubs to robust reds that stand up to flame-kissed meats, there’s a perfect pour for every grilling occasion.

Here’s your comprehensive guide to choosing the ideal wine for grilling season—without getting lost in wine jargon or overspending.

1. Understand the Key Flavor Elements of Grilling

Before picking a wine, it helps to break down the typical flavor profile of grilled foods:

• Smoke – Grilling imparts a deep, savory, sometimes sweet smokiness.

• Char – The caramelized crust from high heat adds a bitter, earthy note.

• Fat – Many grilled meats are rich, needing something to cut through their weight.

• Spice – Rubs, marinades, and sauces often bring heat, sweetness, or acidity.

Because grilled dishes are bold, you need wines that can hold their own—not delicate ones that get lost in the smoke.

2. Red Meat Calls for Bold Reds

Steaks, burgers, sausages, and lamb chops are grilling staples—and their richness and char demand structured, full-bodied red wines. Tannins in red wine work well with protein and fat, softening their edge and enhancing the meat’s depth.

Top red wine choices for red meat:

• Cabernet Sauvignon – A classic steak wine, with bold tannins and black fruit notes.

• Syrah/Shiraz – Smoky and spicy, great with lamb or blackened cuts.

• Malbec – A go-to for grilled beef, especially from Argentina, where it’s often paired with asado.

• Zinfandel – Juicy, peppery, and full of ripe fruit—perfect for burgers and barbecue sauces.

If you’re serving grilled ribs slathered in sauce, Zinfandel’s bold personality and touch of sweetness can balance the tang and spice.

3. Poultry Pairs with Lighter Reds or Rich Whites

Grilled chicken is a blank canvas for flavor, which makes the pairing flexible. If you’re going for a simple herb marinade or lemon and garlic, try a white wine. For barbecue-glazed or blackened chicken, a light red or rosé works beautifully.

Top wine picks for chicken:

• Chardonnay (oak-aged) – With grilled chicken thighs or creamier marinades, oaked Chardonnay’s body and richness are a great match.

• Grenache/Garnacha – Lighter in tannin but fruity and expressive, great for spicy grilled wings or skewers.

• Rosé – Dry rosé offers enough acidity to cut through fat, with fruitiness that complements smoke and spice.

• Pinot Noir – Earthy and elegant, Pinot is especially good with grilled chicken with mushroom or soy marinades.

4. Pork Loves Fruit-Forward Wines

From pork chops to grilled bratwurst and even bacon-wrapped skewers, pork is naturally sweet and often paired with fruit glazes or tangy sauces. Wines with good acidity and ripe fruit character enhance these flavors.

Best bets for grilled pork:

• Beaujolais (Gamay grape) – Light-bodied, fresh, and fruity—perfect with pork tenderloin or sausages.

• Riesling (off-dry) – Especially with glazed pork or Asian-style marinades, the touch of sweetness in Riesling balances heat and sweetness.

• Chenin Blanc – A versatile white with crisp acidity and stone fruit flavors that work well with grilled pork chops.

5. Seafood Calls for Crisp, Refreshing Whites

Grilling seafood—shrimp, salmon, swordfish, or scallops—adds a rich, smoky twist that pairs beautifully with clean, mineral-driven white wines.

Top seafood-friendly wines:

• Sauvignon Blanc – Bright and zesty, perfect for grilled shrimp, scallops, or white fish with lemon and herbs.

• Albariño – A Spanish white with crisp acidity and saline minerality—great with grilled squid or shellfish.

• Vermentino or Pinot Grigio – Light and refreshing with a citrus edge to match grilled fish tacos or ceviche.

• Rosé – Again a strong contender, especially with grilled salmon or tuna.

If grilling salmon, try a lighter red like Pinot Noir for an unconventional but satisfying pairing.

6. Veggies and Plant-Based Grilling Options

Grilled vegetables—zucchini, eggplant, peppers, corn, mushrooms—burst with natural sweetness and umami. Plant-based burgers and sausages have earthy, savory flavors that also pair well with wine.

Veg-friendly wines:

• Rosé – Consistently versatile, rosé complements the smokiness of grilled veggies without overpowering.

• Grüner Veltliner – An Austrian white that’s peppery and vibrant—great with grilled asparagus or veggie kebabs.

• Tempranillo – Medium-bodied and earthy, it can match well with grilled portobellos or lentil burgers.

• Côtes du Rhône – A red blend that’s approachable and food-friendly, great with grilled eggplant or tofu.

7. Consider the Sauce and Seasoning

In grilling, the sauce often takes center stage—and it can dramatically change your wine choice. Here are some classic grilling sauces and how to match them:

• Barbecue Sauce (sweet/tangy) – Zinfandel, Shiraz, or off-dry Riesling can handle the bold flavors.

• Chimichurri (herbaceous) – Try Malbec, Carménère, or Verdejo for a herb-loving pairing.

• Teriyaki or Soy Glaze – Go for Riesling, Gewürztraminer, or light reds like Pinot Noir.

• Hot and Spicy Rubs – Wines with a touch of sweetness and low alcohol work best—think Moscato, Lambrusco, or chilled reds like Gamay.

8. Chill Your Reds for Summer

Grilling season often means hot days, and room temperature red wine can feel too heavy. Light reds and even medium-bodied options like Grenache, Pinot Noir, or Beaujolais benefit from a slight chill (around 55°F or 13°C). Just pop the bottle in the fridge for 15–20 minutes before serving.

Chilling amplifies fruit and freshness, making red wine more refreshing and food-friendly in warm weather.

9. Rosé: The MVP of Grilling Season

If there’s one wine that can do it all during grilling season, it’s dry rosé. It straddles the line between white and red—offering fruitiness, acidity, and versatility. Rosé pairs with grilled vegetables, seafood, burgers, and even spicy foods. It’s also great for sipping on its own while the grill heats up.

Try rosés from Provence for a classic, crisp style, or explore deeper-colored rosés from Spain or the U.S. for a richer experience.

10. Make It Fun and Flexible

Don’t overthink your wine choices. Grilling is casual, communal, and celebratory—your wine selection should reflect that. Consider doing a few different pairings throughout the meal, and don’t be afraid to try something unexpected.

Pro tip: Choose screw-cap bottles or easy-open packaging like boxed wine or cans for outdoor convenience. And always keep a cooler of ice on hand for chilling.

Conclusion: Raise a Glass to the Grill

Grilling season brings people together over bold, smoky, and delicious food—and wine can be the perfect companion to those moments. Whether you’re serving up sizzling steaks, skewers of veggies, or seafood straight off the flame, the right wine enhances the experience.

Stick to the basics: match the intensity of your wine to the food, consider sauces and seasoning, and keep things cool and relaxed. With a few thoughtful choices, you can elevate your barbecue from backyard casual to culinary celebration.

So fire up the grill, uncork something great, and enjoy wine the way it’s meant to be—fun, flavorful, and shared.

Cheers to summer sipping!