When the sun is shining and the barbecue is sizzling, there’s nothing quite like enjoying a glass of wine alongside some delicious grilled food. But what wine should you bring to a BBQ? It's easy to think that during the summer you'd be safest to stick with a glass of white. However, depending on what you're grilling up on the barbie there will be a varietal that will best match your kai!
Sauvignon Blanc with Grilled Fish and Seafood
One of New Zealand’s most famous exports is its Sauvignon Blanc, known for its vibrant acidity and fresh, fruity flavours. These characteristics make it a fantastic choice for seafood and lighter BBQ dishes.
- Food Pairing: Think of grilled fish, prawns, or seafood skewers, seasoned with lemon, garlic, and herbs. The wine’s zesty acidity will cut through the richness of the fish while complementing the fresh, delicate flavours.
Pinot Gris with BBQ Chicken and Pork
Pinot Gris is a versatile, medium-bodied white wine that pairs well with a wide range of dishes, making it a great choice for BBQs where you might have a variety of proteins on the grill.
- Food Pairing: BBQ chicken, sticky ribs, or even roasted pork are perfect partners for this wine. The wine’s subtle fruitiness and slightly off-dry profile help balance the smoky, sweet, and savoury flavours that are often present in BBQ sauces and marinades.
Rosé with Grilled Vegetables and Salads
Rosé is a fun and food-friendly wine that pairs beautifully with a variety of BBQ dishes. It offers refreshing acidity and vibrant red fruit flavours, making it a perfect choice when you’re grilling vegetables or serving up fresh salads.
- Food Pairing: Grilled vegetables like capsicum, zucchini, and eggplant, or even a light mixed salad with a tangy vinaigrette, will complement a crisp, dry Rosé. You can also serve it with lighter meats like grilled lamb chops or sausages.
Pinot Noir with Grilled Red Meat and Lamb
Pinot Noir is another standout grape variety in New Zealand, and its delicate yet complex profile makes it a superb match for grilled red meats. This wine is incredibly versatile, working well with both lean cuts and more fatty pieces.
- Food Pairing: If you’re grilling lamb, whether it’s chops, a rack, or burgers, Pinot Noir is an ideal partner. It also works well with steak, sausages, and even BBQ duck. The subtle tannins and bright red fruit flavours of the wine complement the rich, smoky flavours of the grilled meat without overwhelming it.
Syrah with Beef Ribs and Spicy BBQ Sauces
If you’re cooking something with a bit more depth and spice, like beef ribs or spicy sausages, a bold, peppery Syrah can be a great match. Syrah’s darker fruit notes and spicy profile complement the charred, smoky flavours that come from grilling.
- Food Pairing: BBQ beef ribs, especially those glazed with a spicy or tangy sauce, are a perfect match for Syrah. The wine’s bold tannins and peppery finish help to balance the intensity of the meat and the spice.
Chardonnay with Grilled Salmon and Creamy Sauces
For BBQs featuring rich, fatty fish like salmon or tuna, a full-bodied, oaked Chardonnay can provide a luxurious pairing. The buttery texture and subtle oak notes in the wine complement the richness of the fish while providing enough acidity to cut through the fat.
- Food Pairing: Grilled salmon with a creamy dill sauce or BBQ tuna steaks are perfect for a well-balanced, oaked Chardonnay.
Cheers to great wine, great food, and unforgettable moments around the BBQ!
