Q: Big dilemma. It's BBQ season and I'm a wine drinker. Can you recommend any wines that would go well with things like ribs, sausage, hamburgers and steak?
I'm thinking rosé since reds are too heavy for summer, and would love some suggestions. Thanks!
Sent by Alexandra
Editor: Alexandra, this sounds like a Lambrusco job to us! Chilled, bubbly, slightly sweet red wine, and low alcohol levels (so, good for drinking in larger quantities, and with spicy foods like grilled sausage and ribs).
• Give Lambrusco a Chance! Great Value Bubbly Red Wine
Also remember that many light reds are best served slightly chilled — perfect for a meaty cook-out. Check out this list of recommendations:
• Slightly Chilled, Very Refreshing: 13 Red Wines for Summer
Definitely check out Mary's post from yesterday on 4th of July wines, too.
Readers, what other kinds of wine do you like to drink at your cook-outs?
Related: Exciting Wines to Celebrate Labor Day Weekend
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The best wine for barbecue is beer.
Think about it - while the French and Italians are known for their cuisine and wines, when was the last time you heard about French Barbecue?
My first thought is a nice dry rose, and I generally prefer French roses, especially from the Rhone (Tavel is a nice village that specializes in Roses, but they are expensive...just get a Cote du Rhone rose) or Loire. If you want to go red, a slightly chilled Beaujolais or Chinon (which will be Cab Franc from the Loire, and is amazing with BBQ). Twenty minutes in the fridge is all you really need. Otherwise, if it's hot, I drink white wine, and the world is your oyster on that one!
I also vote for rose or lighter whites. If you must have a red, stay away from the zinfandels as they can be too high in alcohol and while they taste great with red meat and pork on the grill, they can quickly go to your head in the hot summer sun.
I like cold and bright whites on ice, with or without seltzer. Sangria goes great with outdoor fare, too.
Beaujolais! Very lightly chilled.
It's a light red with enough flavor to be there when you want it to be.
How about sangria?
I third sangria!
I think reds are only too heavy when they are served at "room temp" in the summer... i.e. 25+ degrees Celsius. Hot red wine just tastes "hot" - too alcoholic.
We grilled some sausages last night and drank a red Côtes de Provence that had a 20 minute chill in the fridge - it was exactly the right thing to drink.
@TwoWheeler: in France, barbecueing is often done at home - so most tourists don't have the pleasure of experiencing French BBQ. Not to mention all of the tourists are so distracted by foie gras, macarons, et al that BBQ is pushed down the list of must-eats. Oh well - more grilled magret de canard for me... ;)
Popular in Southern Spain and my all-time favorite summer drink: an inexpensive red wine (normally cabernet) mixed with Sierra Mist pop or similar and ice cubes. Delicious and refreshing.
Beer or hard cider.
I was going to say Lambrusco too!! It's definitely my go-to summer wine. I don't really like white wines, or even roses, so Lambrusco is a perfect choice. Cool, bubbly, still full of flavor so it ties in well with the meats you're barbecueing up.
I've also noticed that some Lambruscos are a tad sweet. I make sure to ask for the driest one they have, and it's usually not sweet. Go for those.
Got beaten to it but Lambrusco, again!! Chilled and perfect for summer!
I fourth Sangria, roses, and whites. Straight red wine can be a turnoff in the heat, even lightly chilled. Prosecco is a good choice if you're willing to go bubbly--light and crisp.