How to Do a BBQ With Wine Rather than Beer
You’re off to a barbecue, or you’re hosting one, and you’re just not that much of a beer person. There may be a few people coming along with tequila, and you don’t fancy that much either; you’re very much a wine drinker. So, how do you pull this one off?
Why beer is so popular at BBQs
Beer is seen as the ideal drink for barbecues because it’s a good palate cleanser – you can just wash your burger down with a cold bottle of suds, right?
Well, yes, but you can also do that with sparkling wine – this will have exactly the same combo of acidity and bubbles to cut through the grease and spice. Cava is the go-to here, although there’s nothing wrong with a very cold Sauvignon Blanc or a dry Riesling either.
Just serve your wine cold
Yup, even if it’s red. You’re already breaking the rules by bringing wine to a barbecue, so why stop there? Put the bottle in the fridge and ignore the haters. A chilled tannin-rich red can act more like an alcoholic iced-tea when it’s really hot, so just get on with it. You rebel!
You can even serve Port over ice cubes if you’re really out there…
Don’t spend a fortune on your BBQ wine
Barbecues are primarily about the food, so don’t obsess over the wine, just make sure it’s drinkable, chillable and goes well with the food that’ll be served. If all else fails, you can make a sangria – who doesn’t want a sangria on a hot day, especially if you make it extra fruity.
Last-minute tips on pairings
Some wines work best with certain foods (as if you didn’t know that already…). Try a Malbec with burgers, a Zinfandel with sausages and burgers, Cava with chicken, and a Tempranillo with brisket for great results. You can also serve a Pinot Noir or a dry rosé with chicken.