The Best Wines for Labor Day Grilling: What to Pair with Barbecue, Grilled Meats and More

As our weather-challenging summer of discontent enters its final turn, it’s time to think of what to drink during the official close of grilling season on Labor Day Weekend. Of course, many of us can light the charcoal chimney or turn on the gas longer or even all year round. These wines, some which may be unexpected, should be just as in play for you fortunate outdoor chefs, as well.

How to Choose the Right Wine for Grilling

When we think of grilling, it’s not always barbecue, meaning some version of a savory-sweet glaze cooked low and slow for hours. Nor is it always about perfect smoky grill marks on whatever protein, veg or in some cases fruit. So, when thinking about wine matches, the first consideration is which direction you’re headed.

For purposes of simplicity, what follows will focus on proteins as opposed to the myriad of other things we toss on the grill or in the smoker.

Meat that is bathed in a vinegary and sweet sauce (I will not venture into the complexities or merits of each region’s version only to say that all of you who are loyal to one style are correct to do so!) or a dry rub pairs better with certain wine styles than others. This is not to say that you can’t just match whatever your current wine favorite is. Only that these suggestions may enhance your enjoyment, which is really the point of the wine/food thing.

Equally true is that charred and smoky proteins pair particularly well with certain types of wines. But again, no judgment. In fact, if you believe in Rosé all day, then do that (an interesting pairing along these lines follows!).

The Best Wines to Pair with Barbecue

Let’s start with barbecue. Regardless of which style you prefer, there is a lot of sugar on that meat. Be it honey, brown or whatever, you’ll need a wine that can both match that sweetness and keep your palate refreshed. The acid or vinegary component is tricky so tamp down the alcohol in the wine. Barbecue loves fruit. It cools and enhances. Zins (as long as they aren’t high octane), Valpolicellas, Barberas, fruity Merlots all work. Steer clear of really dry reds, like Bordeaux, Chianti, Pinots and the like. They will just show their astringent side.

What to Drink with Smoky Grilled Meats

If you’re going for smoky grill marks, think Rhône-style reds. On the cheap, Côtes-du-Rhône, entry-level Garnacha from Spain, maybe an Hermitage if you’re feeling flush. The wispy smoke coupled with nice fruit (but not too much) mimic what is happening on your grill, especially if you’re using some sort of rub.

The Unexpected Wine to Try with Grilled Meat

And perhaps a counterintuitive match to simply grilled meat is rosé, but not the still version. While thinking about matches, I recalled an event I attended many years ago when I was the executive editor of the sadly now-defunct Wine News magazine. At a lunch featuring a number of Veuve Clicqout’s vintage wines (not Grande Dame), a rosé was paired with a grilled veal chop. I can’t recall the vintage year but it defiantly had some age to it. I remember being pleasantly surprised by how deftly the wine handled the chop. It wasn’t super fruity but had sufficient grip to deal with the veal’s richness.

While I wouldn’t suggest you plunk down enough to bring a Rosé Champagne to the neighborhood cookout as this category is even more dear than regular Champagne, but try a Cava, Prosecco or better yet, one from the Loire Valley. I’d wager that you’ll be as surprised as I was.