Barbecues are an Aussie favourite, but which wines actually work best with grilled dishes? This guide gives you the top BBQ wine pairings for meats, seafood, and veggie dishes, helping you elevate your outdoor feast.
The top wines to serve at your next barbecue include Shiraz and Cabernet Sauvignon for grilled meats, Pinot Noir for burgers, Sauvignon Blanc for seafood, and Rosé for an all-round pairing option. Offering a red, white, and rosé ensures everyone’s palate is covered.
Which Wines Pair Best with Classic Barbecue Meats?
Grilled meats and bold wines are a match made in BBQ heaven. Here’s how to pair your favourites:
Beef and Lamb - Rich, full-bodied reds like Shiraz or Cabernet Sauvignon stand up beautifully to grilled steak, lamb chops, and even smoky beef ribs. These wines mirror the intensity of the meat and complement charred flavours with dark fruit and spice notes.
Sausages and Burgers - For sausages, ribs or smoky beef patties, a Pinot Noir works wonders. Its fruity acidity cuts through the fat without overpowering. Plus, its lighter body is ideal for sunny outdoor meals.
Chicken and Pork - These versatile meats pair well with oaked Chardonnay or fruity Grenache. Grilled chicken with herbs is lifted by a Chardonnay’s creamy oak, while Grenache adds juicy red fruit flavours to BBQ pork.
Best Wines for BBQ Seafood and Vegetables
Not every BBQ is all about red meat. Fresh seafood and grilled veggies deserve their own spotlight and their own wine pairings.
Prawns and Fish - Crisp whites like Sauvignon Blanc or Vermentino are excellent with prawns, calamari, or grilled snapper. They bring out the briny freshness and balance smoky char with citrus zing.
Vegetables and Plant-Based Options - Veggie skewers, grilled corn, and halloumi come alive with a chilled Pinot Grigio or Verdejo. Their light body and high acidity refresh the palate with every bite.
Rosé for Versatility - If you're serving a mix of seafood, veg, and lighter meats, a dry Rosé offers a refreshing all-rounder, perfect for sunny afternoons and varied palates.
Should You Chill Your Red Wine for a Summer BBQ?
Absolutely, but only some reds! In warm weather, lighter reds such as Gamay, Pinot Noir, or even Zweigelt benefit from a slight chill (around 12–14°C). This enhances their fruitiness and makes them more refreshing, especially when served alongside grilled fare. Just pop the bottle in the fridge for 20–30 minutes before pouring.
Avoid chilling fuller-bodied reds like Shiraz too much, it can mute their complex flavours. A cool, not cold, red strikes the perfect balance.
How to Choose Wines Your Guests Will Love?
Not sure what your guests prefer? Cover your bases with a thoughtful mix of:
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One bold red (Shiraz or Malbec)
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One crisp white (Sauvignon Blanc or Pinot Grigio)
One refreshing Rosé
This trio will cater to most preferences without overwhelming your selection. To make things even easier, consider ordering a mixed BBQ wine pack or curated selection from World Wine’s range. These sets are designed to pair beautifully with grilled dishes and remove the guesswork from entertaining.
Shop BBQ-Ready Wines at World Wine
The perfect wine can take your barbecue from simple to spectacular. Rich reds like Shiraz or Cabernet Sauvignon are ideal for grilled meats, while crisp whites such as Sauvignon Blanc elevate seafood and veggie dishes. A dry Rosé offers balance and versatility, making it a smart choice for mixed menus.
By offering a thoughtful selection of red, white, and rosé wines, you’ll ensure every guest finds a pairing they love. Explore our expertly curated BBQ wine collections at World Wine. Need help choosing the right bottles? Contact us for personalised recommendations.