Food

Best BBQ recipes and wine pairing

Whether you’re cooking your favourite cut of meat, going low and slow on something to share, or casually throwing a shrimp on the barbie, the sizzling symphonies and incredible aromas of barbequing are undeniably enticing.

But where do you start when it comes to barbeque and wine pairing? What is the best red wine for BBQ and what is the best white wine for BBQ? As a guest, what wine should you bring to a BBQ to impress?

We’re here to help!

Take your next backyard get-together to delectable new heights with our delicious barbeque and wine pairing guide. Enjoy beautiful recipes for meats, chicken and seafood, along with grilled vegetables and spectacular salads – all with suggested wine pairings.

If you want to know what kind of wines pair best with BBQ, or what foods are the most popular at a BBQ (to ensure you bring a wine that suits), then read on. Let’s take a delicious deep dive into the best BBQ and wine pairings.

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BBQ + Wine Pairings At A Glance

BEEF – Shiraz, Mataro/Mourvèdre

LAMB – Cabernet, Tempranillo, Merlot, Malbec

PORK – Riesling, Grüner Veltliner, Gewürztraminer, Roussanne, Viognier, Rosé, Pinot Noir, Dolcetto

CHICKEN – Chardonnay, Roussanne, Verdelho, Viognier, Marsanne, Pinot G,  Arneis and Fiano 

PRAWNS – Sparkling White, Semillon, Sauvignon Blanc, Semillon and Sauvignon Blanc, Riesling, Grüner Veltliner, Gewürztraminer or Rosé

OCTOPUS/SQUID – Semillon, Sauvignon Blanc, Semillon Sauvignon Blanc, Riesling, Grüner Veltliner, Gewürztraminer, Pinot G, Vermentino, Rosé, Grenache or Tempranillo.

FISH – Chardonnay, Semillon, Riesling, Vermentino, Pinot Noir, Grenache

VEGETABLES – Rosé, Merlot, Pinot Noir, Grenache, Nero D’Avola 

SALADS – Sauvignon Blanc, Rosé

What wines pair with BBQ meat?

Richer and fuller bodied reds such as Shiraz, Cabernet Sauvignon, Malbec, Sangiovese and Tempranillo are ideal pairings for barbequed red meats. They are spicy, tannic and robust and pair particularly well, especially if the meat is a touch fatty as the wine will provide balance – one won’t overpower the other.

BBQ Beef recipes 

Beef and BBQ go together like Sonny and Cher… an iconic duo if ever there was one, and what a wonderful combination to get us started on this BBQ and wine quest. Familiar and flavoursome, we’ve got some fantastic beef recipes that will make you salivate plus their ideal wine pairing.

GRILLED GRASS-FED BEEF SIRLOIN WITH SPRING ONIONS AND MISO BUTTER

Shiraz is a great pairing with beef. Its fruit power and tannin backbone help to match the richness of the beef.

LYNDEY MILAN’S BBQ TOMAHAWK WITH CHERRY COMPOTE

Mourvèdre / Mataro is another ideal match with beef. This rustic and full-bodied variety has high tannins and pairs well with the rich, bold flavours you find in many barbequed beef dishes.

BBQ Ribs recipes 

What wine goes with BBQ ribs? We’re glad you asked. Moorish, flavoursome ribs deserve a worthy partner – check out these great recipes and wine pairings.

KOREAN BARBEQUE RIBS

Grenache blends are a natural match with barbeque food. The combination of spice and ripe fruits matches the richness of the marinade and the smoke notes of the grill.

MISO-MARINATED BEEF RIBS WITH SRIRACHA MAYO AND MUSHROOMS

A Cabernet Merlot blend would pair beautifully with this mouth-watering dish. The rich, supple characters of the merlot temper the boldness of the Cabernet, making it a great match for marinated and barbequed ribs.

BBQ Brisket recipes 

What wine goes with BBQ brisket? Rich and decadent, you can’t beat brisket when it comes to barbequed comfort food. Here are some of our favourite brisket recipes with their best wine pairings.

KOREAN STYLE BARBEQUED BEEF BRISKET

Pair this rich beef dish with a blend of Shiraz and Cabernet. The Shiraz brings fruit intensity to match that of the dish, while the Cabernet tannins help to offset the fat of the brisket.

BEN LANYON’S BEEF BRISKET

Red blends are great with dishes that showcase a range of flavours. A balanced combination of red varieties will complement both the richness of the brisket and the complexity of flavours in this dish.

BBQ Pork recipes

A lip-smacking favourite, barbequing has a way of enhancing pork and elevating it to new heights. What wine goes with BBQ pork? You might be surprised to learn that white, red, and pink wines can all work beautifully with barbequed pork dishes. Here are some great matches.

GREEK-STYLE PORK CUTLETS WITH SKORDOLIA, FENNEL AND BROAD BEAN SALAD

This dish has a real Mediterranean feel with the herbs, fennel and garlic playing a major role. Reach for a dry savoury Rosé that will not clash with the strong flavours.

LYNDEY MILAN'S STICKY PORK CUTLETS

A sweetly fruited Aussie Pinot Noir is the perfect wine pairing with this sticky pork recipe.

BBQ Lamb recipes 

While Cabernet Sauvignon is the classic and much-loved match for Aussie lamb, sauces, marinades and cooking methods can also influence your choice of wine. Add a Tempranillo or Merlot to change things up a little.

BARBEQUED LEG OF LAMB WITH A ROSEMARY RUB

Cabernet Sauvignon and lamb are made for one another. The tannins in the wine help to offset the fatty nature of the lamb. The herbaceous elements of Cabernet and the rosemary rub are a natural combination.

AUSSIE LAMB BURGER

Merlot with its bounty of fruit and fine polished tannins is the perfect variety to pair with this juicy burger.

BBQ Chicken recipes 

What wine goes with BBQ chicken? Fuller and textural white varieties such as Chardonnay, Verdelho,  Fiano and Pinot G pair well with flavoursome poultry dishes, like chicken, with neither overpowering the other. Also, consider the sauce, herbs and spices, and marinades, and don’t forget lighter reds like Pinot Noir .

GRILLED LEMONGRASS CHICKEN

This is a complex dish with loads of aromatics plus the smoke from the grill. Pair this with an equally aromatic variety such as Gewürztraminer or Viognier.

SPICED BARBEQUE CHICKEN

Chicken can pair with both red and white wines, but given this dish has a spice element to it, a white wine like Pinot Gris, that has lower acidity, won’t clash with the spices.

BBQ Prawn recipes 

Australia’s wonderfully sweet and fresh prawns are national heroes to savour any season. Enjoy them natural and unadorned with Sparkling, Semillon, Sauvignon Blanc and Riesling. When they are cooked with Asian-style ingredients and flavours, Grüner Veltliner or Gewürztraminer are simply gorgeous, or when combined with sauces and meat flavours, a chilled Rosé can be a great choice.

LYNDEY MILAN’S PRAWN AND PINEAPPLE SALAD

Super quick to prepare and cook, this prawn dish will become a firm favourite. Make sure you pop a Sauvignon Blanc, Semillon, Riesling, Pinot G or Vermentino in the fridge in advance.  

PROSCIUTTO WRAPPED PRAWNS WITH A ROCKET AIOLI

With the Mediterranean flavours of the prosciutto and rocket aioli in this dish, Rosé is a natural wine match.

BBQ Fish recipes 

Fish cooked on the BBQ…it doesn’t get much better! What wine goes with BBQ fish you ask? Light and aromatic whites such as Sauvignon Blanc and blends, Semillon, Riesling, Pinot G and Vermentino won’t overpower delicate fish. Richer and oily fish like salmon and tuna are best paired with Chardonnay, and even Pinot Noir.

LYNDEY MILAN'S CRISP-SKINNED BARRAMUNDI

Go for white wines with some natural acidity like Semillon, Pinot Grigio, Vermentino or Fiano.

LUKE NGUYEN’S CHAR-GRILLED SALMON SALAD

While salmon is a richer fish, this dish incorporates a lot of salty, spicy and aromatic Asian flavours and ingredients, so Pinot Grigio, Vermentino, Fiano, Albariño or a fresh unoaked modern Australian Chardonnay are all good pairings.

BBQ Squid and Octopus recipes

When it comes to pairing wine with barbequed octopus, squid or cuttlefish, the main thing to consider is the flavours, herbs and spices they are being cooked with.

For Asian flavours, go for aromatic and medium-weight whites, while Mediterranean ingredients can carry a Vermentino, Rosé or a lighter-bodied red.

CHARGRILLED OCTOPUS, CHORIZO AND ALMOND CREAM

Sauvignon Blanc Semillon is a delicious partner for this ocean-inspired dish. Its crisp citrus characters contrast with the smoky char-grilled octopus and sweet flavours of the roasted capsicum, while the tropical notes complement the spices of the chorizo.

LYNDEY MILAN’S OCTOPUS SALAD WITH GREEN BEANS AND POTATOES

There’s a reason Pinot G is paired with a range of Italian food: it’s so versatile and extends from light and crisp to the richer Gris style. Grigio with lovely fruit depth, crisp acidity and almost creamy mouthfeel have the zesty balance to pair with the range of fresh flavours and textures in this octopus salad.

Vegetarian BBQ recipes 

The barbeque is not exclusively the domain of meat eaters. Vegetables also lend themselves to this style of cooking which brings out their earthy richness and textural crunch. Light to medium-weight and savoury reds such as Merlot, Pinot Noir, Nero d’Avola and Grenache are a good choice, while whites including Sauvignon Blanc or a Sauvignon Blanc Semillon blend have herbaceous notes that pair well with green vegetables, especially asparagus.

GREEK-STYLE BARBEQUED VEGETABLES WITH HALOUMI AND THYME CRUMB

These fresh and vibrant vegetable flavours are enhanced by the flavour of the grill. An oaked Sauvignon Blanc or Sauvignon Blanc Semillon blend has similar herbaceous notes and the extra weight of barrel fermentation.

BARBEQUED PEACH AND FENNEL SALAD WITH MINT PESTO

Pair this delicious peach dish with a Fiano. The southern Italian variety has similar white peach notes with the extra weight and texture needed to match the extra flavour the grill imparts.

Salad recipes for the BBQ

What’s better than a summer BBQ and salad? We’ve got some great combinations for you to explore. Barbequing fruit brings out their natural sugars so adds a little sweetness; however, you also need to consider what other flavours are being incorporated into each salad dish. Fresh, flavoursome salads are also a great accompaniment to barbequed food.

PEACH, HALOUMI AND PROSCIUTTO FLAKE SALAD WITH LIME AND HAZELNUT VINAIGRETTE

Sweet, salty and nutty – this dish has a lot going on. Don’t try to find a wine that will match all of the elements, rather look for a dry and understated, but fresh variety. Pinot Grigio would be perfect.

ROCKET, PEAR AND WALNUT SALAD WITH BLUE CHEESE DRESSING

Blue cheese has a strong flavour and one that is difficult to match. Look to a blend of three Rhône Valley white varieties, Viognier, Marsanne and Rousanne, for wine with the body to match the blue cheese dressing.

Other Considerations When Pairing Wine

It is very important to consider the marinade or rub used in a recipe when deciding on a wine match. A lot of marinade and rubs are made with spice and vinegars, which can be hard to match with wine. As a general rule, match the sweeter, richer marinades you find with beef with richer, more tannic red wines. The spicy rubs work well with red wines with soft tannin such as Shiraz, Pinot and Grenache.

The cooking method will also have an influence on how much flavour is added to the dish. Grilling over a flame will add a heavier smoke and char flavour – this will generally mean you need a richer red or white. Slow cooking like rotisserie means you get a gentle smoke character rather than the influence of char marks. Food cooked this way can work well with lighter wines.

Want To Learn More? 

For more great food and wine combinations, be sure to check out our dedicated Food and Wine Pairing pages.