Wine for barbecue

Barbecue and wine is a natural combination — the lightly smoked flavor from the grill, the caramelization of the meat and the juicy vegetables create a scene where wine can truly shine. But which wine do you choose when the menu ranges from beef to chicken to vegetable skewers?

The answer depends primarily on what's on the grill. Here you get a complete overview of the best wine choices for all classic barbecue dishes.

Quick overview — wine for barbecue dishes

Wine for grilled steak

A juicy grilled steak requires a red wine with the body to match the robust meat. The lightly smoky crust and tender interior are a match for wines with dark fruit, tannin and a hint of spice.

Malbec — the grill's best friend

Argentinian Malbec is almost made for grilled food. The grape's characteristic dark plum and chocolate fruit, the soft tannin and the lightly smoky finish fit like a glove with a grilled steak. It's no coincidence that Argentina — one of the world's great grilling countries — is Malbec's homeland.

Cabernet Sauvignon

A classic Cabernet Sauvignon from California, Chile or Australia is a never-failing choice for steak. The wines have enough tannin to cut through the fat and enough fruit to match the robust flavor. Californian versions often have slightly more luscious fruit that pairs well with the grilled taste.

Shiraz / Syrah

Australian Shiraz — especially from Barossa Valley or McLaren Vale — is an excellent choice. The wine has a characteristic peppery and smoky character that is almost designed for meat from the grill. Serve it at 16-17°C for the best experience.

Wine for grilled chicken

Chicken is more delicate than beef, and here the recommendation changes. A robust red wine will overpower the chicken's fine taste.

The best choice for grilled chicken is a dry Provence rosé — it's fresh enough to complement the chicken's light taste, but has enough body to match the lightly smoky character from the grill. A rosé from Provence is actually almost universal for grilled food in general.

Alternativeely, a light Chardonnay (unoaked) or a light Pinot Noir from Bourgogne works. The latter is served slightly cooler than usual — 15-16°C — and is the classic French choice for chicken.

Wine for grilled sausages

Sausages are spiced and have a robust taste — they can handle a slightly more rustic and fruity red wine than a finer steak. Here, Primitivo from Southern Italy, Zinfandel from California or a Grenache from Southern France are all good choices.

A good Côtes du Rhône for 80-120 kr is actually the most versatile and budget-friendly choice for a grill evening with mixed dishes — it works for almost everything from the grill.

Rosé — the universal grill wine

If you're in doubt about what to drink for a grill evening with many different dishes, the answer is simple: buy a good dry rosé from Provence. It works for chicken, salmon, vegetables, sausages and even light lamb chops. It's fresh enough to stand up to the light dishes and has enough body for the more robust ones.

Serve rosé well chilled at 8-10°C — it's part of the experience.

Frequently asked questions

Should wine for grilled food be decanted?

A good Malbec or Shiraz for beef benefits from 20-30 minutes of aeration. Lighter wines for chicken and vegetables don't need it. A rosé is served directly from the refrigerator.

Can you drink white wine with grilled food?

Yes, for light meat and fish on the grill, a fresh white wine works fine. A Sauvignon Blanc for grilled vegetables and salmon is a good choice — see our guide to wine for fish for more inspiration.