BBQ & Wine

BBQ & wine – The perfect combination of fire, flavors and enjoyment

Barbecuing is more than just a cooking method – it is a culinary experience characterized by intense roasted flavours, strong seasonings and a convivial atmosphere. Food & wine pairing with grilled dishes therefore presents particularly exciting challenges and possibilities: smoke, heat, marinades, sauces and rubs have a significant influence on the aroma of the grilled food – and place corresponding demands on the matching wine.

The Maillard effect and its impact on wine

During grilling, high temperatures lead to the so-called Maillard reaction – a chemical reaction between amino acids and sugar that produces the characteristic roasted aromas and dark crust. These intense, slightly tart and sometimes even bitter notes call for wines with substance and structure. Red grape varieties with ripe tannins and moderate acidity – such as Syrah, Cabernet Sauvignon or Malbec – harmonize ideally with grilled beef or lamb.

Seasonings, marinades & rubs: understanding layers of flavor

The variety in BBQ comes from sauces, marinades and dry rubs, which characterize each ingredient individually. Whether it’s a sweet and spicy BBQ sauce with honey and smoke, Asian marinades with soy sauce and ginger or Mediterranean herb rubs with garlic and thyme – the choice of wine should always be based on these flavors.

Sweet glazes or sauces: Semi-dry or fruity wines are suitable here, e.g. a Pinot Noir with a slight residual sugar content or a Zinfandel.
Spicy marinades with chili or pepper: Mild, fruity wines such as a fruity rosé or an open Tempranillo balance out the spiciness.
Herbal spice: A spicy white wine such as Grüner Veltliner or a mineral Riesling can provide a perfect counterbalance here.

Fish, vegetables & poultry: finesse on the grill

It’s not just meat that goes on the grill – fish, vegetables and poultry are also refined by the heat. The more delicate structure of these ingredients must be taken into account:

Grilled fish (e.g. salmon, sea bream): goes perfectly with Chardonnay (aged in wooden barrels) or Pinot Blanc.
Poultry with citrus or honey marinade: harmonizes with an aromatic Sauvignon Blanc or Viognier.
Grilled vegetables: zucchinis, peppers or eggplants, for example, combine wonderfully with a slightly chilled red wine such as Trollinger or Gamay.

Conclusion: wine with a barbecue is no coincidence

Those who consciously combine BBQ and wine will be rewarded with intense, harmonious taste experiences. It is important to recognize the dominant flavours and preparation methods of the barbecue food and to match the wine not only to the main product, but to the entire seasoning composition. This turns the barbecue evening into a culinary highlight – with fire, smoke and fine wine in the glass.