My friends are hosting a barbecue and they gave me the option to bring booze. Beer and gin would be the classic summer choice (and tequila when applicable). But I am a wine person and they know this. So, how do I serve wine with bbq without looking ostentatious?
Also, what are classic barbecue wine pairings?
Classic Barbecue Grilled Meats with Wine
TIP 1: The Wine Substitute for Beer
Beer is the standard choice for barbecue because it acts as a palate cleanser. Drinks like this scrape out richness and fat on your palate with acidity and coldness.
Looking for the same effect with wine? Sparkling wine has the same palate-cleansing effect. There are also several high-acid white wines like dry Riesling, Grüner Veltliner and Sauvignon Blanc that will work nicely. Pommery Pop (pictured right) is expensive. Instead get a $10-15 bottle of Cava and buy a longer straw…
Compare different wine substitutes for common beers
TIP 2: Hot Outside? Serve It Chilled
It was nearly 95 degrees out when I just randomly decided to throw a bottle of 2004 Reserva Rioja into the fridge. Wine aficionados may shiver in their boots but the fact of the matter was, that under those circumstances, it tasted better. When you chill a wine with big tannins it acts more like iced tea: extremely refreshing.
Chill your red wines. Don’t think, just do it.
TIP 3: Think Cheap
Forget splurging that extra $3-$10 for the perfect bottle of wine and use the money for barbecue accoutrements like chips. Also, if your wine selection is super limited and you’re going to buy something under $6, check out this Instant Sangria Recipe. We’ve tested it against the Sangria in Rioja, and still think it’s less-sweet and more delicious. Or make the season’s current fave: Kalimotxo.