Which Wine Should You Choose for a Successful Barbecue?
Summer is coming, the coals are glowing, and the smell of grilling fills the garden.
But between the sizzling meat and the arriving guests, one question always comes up: what wine should I serve?
Because yes, the choice of wine can transform your barbecue or ruin it completely.
A wine that's too heavy will overwhelm your taste buds. A wine that's too light will be forgotten when faced with the powerful aromas of the grill.
The golden rule? It all depends on what you put on the coals.
Red meat, spicy sausages, grilled fish: every type of grilled food has its ideal wine.
And contrary to what you might think, freshness and fruitiness are your best allies, even for red wines.
Think a powerful grand cru is necessary for your beef ribs? Wait until you read on.
The perfect wines for red meats
The challenge of power
You have just placed a beautiful rib steak on the grill.
The fat crackles, the crust forms, the smoky aromas develop. 😋
Faced with this power, your wine must hold its own.
Grilled red meat requires structure, character and tannins.
But be careful: tannins that are too young and aggressive will clash with the bitterness of the toast.
The result? An unpleasant, almost metallic sensation in the mouth.
We always favor wines with a few years of bottle age.
Or wines with naturally silky tannins, which don't try to dominate your plate.
Have you ever experienced that unpleasant astringency with a wine that's too young on grilled meat?
Our recommendations for reds
Cahors wines, with their Malbec grape variety, are our favorites for grilled red meats.
These wines offer a beautiful structure without being aggressive. Their dark fruit perfectly supports the smoky aromas.
The Côtes-du-Rhône Villages bring this Mediterranean roundness which envelops the meat.
The Syrah from the Northern Rhône develops peppery notes that interact magnificently with the grill.
We also love Languedoc wines like Faugères or Corbières.
These labels offer remarkable value for money for your barbecues with friends.
The secret? Serve these wines slightly chilled, around 16-17°C.
At this temperature, the fruitiness is fully expressed without the alcohol taking over.
You'll see, everything changes under the summer sun.
What about poultry and sausages?
This type of meat requires a different approach.
They are lighter than beef and are often marinated, spicy and full of bright flavors.
A wine that is too tannic will overwhelm them and a wine that is too powerful will mask their delicate aromas.
Here we are looking for freshness, fruitiness, and indulgence.
The kind of wine you can easily drink in the middle of the afternoon without feeling weighed down.
Rosé, a very good ally
Forget the too-light poolside rosé.
We are talking here about rosés with character, those found in Tavel or Bandol.
These wines have body and substance, while remaining thirst-quenching.
They perfectly support the spices of the merguez and the richness of the sausages.
A well-chosen rosé from Provence will be a hit at your table.
We also select rosés with this marked personality.
Light red, the option no one expects
And why not try a Beaujolais ?
Gamay served chilled can work wonders with grilled poultry.
A Fleurie or a Moulin-Ã -Vent brings notes of bright red fruits.
No heaviness, just pleasure.
Pinot Noir from Alsace or Burgundy also works wonderfully well.
Serve it around 14-15°C, slightly chilled.
You'll thank us when your guests ask for more.
But what do you do when your brother-in-law insists on putting sardines and vegetables on the grill?
Wine for fish and vegetables
Tannins and fish are a surefire clash.
Grilled fish, with its delicate fat and subtle aromas, requires finesse.
Grilled vegetables develop a caramelized sweetness that calls for freshness.
Eggplants, peppers, zucchini: these stars of the vegetable grill deserve a wine to match.
Have you ever tried white with your summer vegetables?
We do, and generally, we look towards the Loire.
Muscadet Sèvre et Maine is one of our favorite choices for oily fish like sardines.
Its sharp minerality and liveliness perfectly cleanse the palate.
A Sancerre or a Pouilly-Fumé also brings an aromatic tension that enhances the grilled sea bass.
We also love Chablis for its purity and lemony freshness.
Alsace Riesling remains a safe bet, especially if you have added a little lemon to your fish.
Serve these whites very chilled, around 10-12°C.
In this heat, this freshness is a real pleasure.
Our tips for success every time
The temperature
In summer, even your reds should be served chilled.
A red wine at 20°C under the sun is not ideal: the alcohol takes over, the aromas evaporate, and heaviness sets in.
So put the bottles in the fridge for fifteen minutes before serving (no more).
The all-terrain wine for mixed menus
Got everything on your grill? Meat, fish, vegetables, sausages?
Our solution: opt for a gastronomic rosé or a Beaujolais Villages.
These versatile wines go with almost everything.
They avoid headaches and satisfy all palates.
At La Cave du Canal, we offer selections designed for these moments.
Wines we have tasted, tested in real conditions, during our own barbecues.
We regularly organize themed tastings where we explore these pairings.
You can also discover our favorites by browsing our store .
We also supply wines for events : weddings , receptions , birthdays .
Come see us at 231 Rue La Fayette, we are in the 10th arrondissement 🙂
We will take the time to discuss your needs with you.
