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Holy smokin’ charcoal, summer is coming up quicker than a Drake single, bringing with it the return of America’s favorite pastime. No, not baseball. Grilling! There’s nothing like spending a long afternoon-turned-into-night around the grill, soaking up savory aromas with good company. And while a 30-rack of beer goes quite well with hanging out, a well-paired wine can take a cookout from collegiate to kick ass. So dust off the Weber, turn up the CCR, and grab your corkscrew. Because whether you’re flippin’ burgers or searin’ portobellos, we’ve got 7 bottles to make your next backyard barbecue the best yet.
There’s a reason places like In n’ Out and Shake Shack have cult followings—it’s because cheeseburgers are bomb as hell. Keep it simple, skip trendy toppings, and instead snazz up the meal with a Lambrusco. These sparkling reds are bone-dry, cutting through all that juiciness and cheese, and the bubbles scrub your palate clean, leaving you eager to dive into your next bite. And let’s be real, everyone loves popping bottles.
Try: Fattoria Moretto Lambrusco Grasparossa di Castelvetro Secco, $18.50
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From Chicago style to classic ketchup and mustard, a dry Rosé will pair with almost any way you dress your dog. Its light and clean red fruit notes complement ketchup but are also a nice contrast to mustard, onions, and peppers. Rosé also has a fair amount of minerality to it, enhancing hot dogs’ savory saltiness. And lest you forget, IT’S ROSÉ SEASON, DAMN IT.
Try: Lorenza Rosé, $20
Then: Grill a hot dog like Daniel Boulud, America's greatest French chef
A good Zinfandel blend is a lot like BBQ chicken—juicy, spicy, and easy to lose track of how many you’ve thrown back. Although its name is now synonymous with overpowering jam, these fruity wines are bold enough to go toe to toe with a bold BBQ sauce but are light enough to drink while the sun is still out. The key here is to pay attention to the alcohol by volume (ABV). The higher the alcohol, the riper the grapes, and heavier the jam. Hang around 14% ABV to assure maximum summer drinkability.
Try: Ridge “Three Valleys”, $26
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Nothing proves you can’t have red wine with fish like Gamay. With its light body and low tannins, Gamay is one of the most food-friendly varietals, but its bright fruit and acidity are a beautiful contrast to the smoky flavor and creamy texture of grilled salmon. A great option is a Cru Beaujolais, which are often aged and softer than the punchy young bucks like Nouveau or Villages.
Try: Yann Bertrand Fleurie Vieilles Vignes, $27.99
Get marinading: Grilled salmon is all about a good marinade.
Spareribs and Mourvedré are practically soul mates. They have so much in common, and the differences they do have, only complement each other. Both are meaty yet tender powerhouses that love a good dose of spice. Then take into consideration that well-sauced spareribs bring out Mourvedré’s floral and plummy fruit notes, and that spareribs’ richness is absorbed by Mourvedré’s heavy tannins and fresh acidity, and you couldn’t find a more perfect union.
Try: Dirty & Rowdy “Familiar” Mourvedré, $30
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Unlike many other robust red wines, Cabernet Franc isn’t very fruity. In fact, it tastes a lot like grilled green bell peppers. Smoky, spicy, and herbaceous, Cab Franc pairs fantastically with earthy portobellas. Its medium-body and acidity complements the shrooms’ steakiness, and works well with herbs like oregano, rosemary, and thyme. Grab one from France’s Bourgueil region for softer tannins and floral notes.
Try: Domaine Guion Bourgueil, $14.99
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Alright, look. I’m the first person to roll my eyes when someone says you have to drink riesling with spicy foods. But if you’re out in the heat, eating spicy sausages, you need a cold refreshing riesling. That’s basically science, and I can’t argue with it. Whether you’re going German brat or spicy Italian, a dry riesling from Trocken will be sweet enough to tame the flames, but crisp and acidic to keep you refreshed and thirsty for more.
Try: Beurer Trocken Riesling, $18.99
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Louise Neumann is an illustrator in Tennessee. Check out more of her work here.