Grilling season is here—and we’re celebrating by firing up a hot batch of foolproof parings. From burgers to brats and Beyond sausages, we’ve got a bottle to elevate whatever you’ve got cooking.
The path to reaching food-pairing Nirvana is about balancing the trio of spice, fat, and flavor. The best wines will cut through the grease; tame the flames of spicy sauces; and accent the smoky, tangy, or sweet sensations that accompany the flame-grilled centerpieces. Strike a match and let’s go!
Smoked Meats
Red wines are a traditional choice for BBQ, and if your grill is covered edge to edge with variety, nothing tops ripe, berry-scented Zinfandels as an all-around MVP. This full-bodied grape makes wines that naturally balance the richness of smoked meats, while fruity flavors harmonize with sweet and smoky BBQ sauces. Zinfandel also has lower tannins than heavy hitting reds like Cabernet Sauvignon or Merlot, which means it will match well with lighter meats like chicken or sausage.
For BBQ enthusiasts whose grills and smokers are heaped with hearty, slow-smoked meats and ribs, few wines dare to pair with BBQ as well as inky, rich Shiraz. The grape is identical to Syrah, made famous in the Rhône Valley of France and California, but Australian versions also bring a mix of smoky aromatics, peppery spice, and plum flavors to the table, and absolutely sing alongside smoked dishes. With firm tannins to cut through fatty meats like ribeyes and pulled pork, it’s a perfect choice for traditional smoked meats.
BBQ Chicken
Pair With: Chardonnay
White wine and BBQ? De-clutch your pearls. Full-bodied Chardonnay is an excellent match for barbeque, especially when poultry and seafood sit atop the coals. Bold, full-bodied examples aged in new oak are ideal with grilled meats because their bold flavors and toasty, nutty notes can stand up to the intense flavors of BBQ classics. Look for California Chard to make this pairing sing.
Fish Tacos
Pair With: Sake
“My biggest crusade in this life is to pair sake with non-traditional Japanese cuisine,” says Wine Access VP of Wine, and former Morimoto international beverage director Eduardo Dingler. A Junmai with a hint of funk and sweetness can handle the spice and live up to the bright flavors of your favorite fish or shrimp tacos. The mild sweetness of the fish pairs with the fruitiness of the sake, and the sake brings out the perfumed bouquet of fresh herbs.
Burgers
Pair With: Napa Cabernet
An epic burger deserves a wine of equal proportions to deliver an out of this world experience. Napa Cab packs a punch with layers of fruit, spice, and tannins to cradle the many layers of richness in each bite.
Bratwurst
Pair With: Dry German Riesling
Rich bratwurst is only half the story—it’s all about the traditional way you serve it, with cabbage, apples, and even zippy sauerkraut. The meat and the mélange of accompanying flavors call for the ultimate in white-wine versatility: dry German Riesling. Regionally appropriate, too! Side note: Check out the plant-based brats from Oscar Meyer—really.
Grilled Veggies
Pair With: Crisp Whites (Gruner, Sauv Blanc, Italian Whites)
One look at the quintessential food and wine pairings could make you think that eating meat is essential to enjoying wine. But nothing could be further from the truth. Here at Wine Access, we delight in meat-free dishes—some members of our team don’t eat meat at all—and fresh veggies grilled to perfection are a summer staple around Napa. From zucchini with lemon pepper to buttery corn on the cob, the refreshing acidity of crisp whites bring lift to the palate and the slightly salty mineral zing only highlights that delicately smoky nuances.
Grilled Portobello Mushrooms
Pair With: Pinot Noir
For those who want a meatier veggie option, grilled Portobellos are earthy, savory, and umami-rich. A medium-bodied Pinot Noir—especially from Oregon or Burgundy—mirrors that forest-floor earthiness while keeping things elegant and drinkable.
