Serve a juicy red that can take smoke and sweet sauce, like Zinfandel, plus a dry rosé and a crisp white, all kept cold. That trio covers ribs, burgers, chicken and the side dishes, and it gives beer drinkers and red drinkers something to reach for. Most good options cost $12 to $20 a bottle, and in summer heat even the red tastes better with 15 minutes on ice.
A backyard barbecue isn't a sit-down dinner. People graze, the food runs from hot dogs to ribs, the wine sits in the sun, and half the guests are holding plastic cups. So pick wines that are fruity, not too tannic, not too high in alcohol and happy to be served cool.
What are the best wines for a backyard barbecue?
Zinfandel for ribs and pulled pork, $12 to $20
Its ripe, jammy fruit and black-pepper spice match sweet, smoky barbecue sauce instead of fighting it, which is why it's the classic barbecue red. Look for one around 14% alcohol rather than 15% or more, since heavier versions feel hot on a warm afternoon.
A chilled light red (Beaujolais or Gamay), $13 to $20
Light, low-tannin reds taste great at cellar temperature, so they're the red to keep in the cooler. They suit burgers, sausages, grilled chicken and the pulled pork with slaw and pickles.
Dry rosé, $12 to $20
Rosé is the closest thing to a universal barbecue wine: cold and refreshing like a white, with enough red-fruit flavor for grilled meat. Bieler Père et Fils Sabine Rosé is a widely available dry one. Our rosé style guide explains the difference between Provence and Grenache-based versions.
Malbec or Shiraz for burgers and steak, $12 to $20
When the grill is mostly beef, a plush, dark-fruited red holds up to char and fat. Both are soft enough to drink outdoors without food, too. For pairings by burger style, see our burger night guide.
Sauvignon Blanc or off-dry Riesling for chicken, veggies and spice, $12 to $20
A zesty Sauvignon Blanc suits grilled chicken, corn, salads and anything with herbs or lime, and Kim Crawford Sauvignon Blanc is easy to find almost anywhere. If the sauce is hot, an off-dry Riesling's touch of sweetness cools the heat.
If they like X, try Y
- If they usually drink beer, hand them a chilled dry Lambrusco or a sparkling wine. Bubbles and cold temperature feel familiar.
- If they only drink Cabernet, pour the Zinfandel or Malbec. Both are just as bold, with softer tannin that's friendlier with sweet sauce.
- If they like sweet wine, the off-dry Riesling or a Moscato works, especially with spicy wings or sausages.
- If they only drink white, give them the rosé with the ribs. It's the bridge between the two.
- If they're smoking a brisket, see our guide to wine for brisket and burnt ends for picks matched to the bark.
How do I keep wine right outdoors?
Fill a cooler with ice and water, not just ice, because the water chills bottles much faster. Whites, rosé and sparkling can stay in it all afternoon. Reds go in for about 15 minutes, then sit in the shade, since a red left in the sun quickly tastes soupy and alcoholic. Screw caps and stemless or sturdy plastic cups make life easier around a grill.
Frequently Asked Questions
Is it okay to serve red wine cold at a barbecue?
Yes, slightly cool is ideal outdoors. Light reds like Beaujolais are at their best with 15 to 20 minutes in a cooler, and even a fuller red like Zinfandel benefits from a short chill on a hot day.
How much wine do I need for a barbecue for 20 people?
If about half the adults drink wine and the party runs three hours, plan on roughly 8 bottles. That assumes about four glasses each for 10 wine drinkers, with five glasses in a standard 750ml bottle. Round up rather than down, since unopened bottles keep.
What wine goes with hot dogs and sausages?
A chilled light red, a dry rosé or a dry Lambrusco all work. Their acidity cuts through the fat and salt, and none of them is too serious for a hot dog.
Can I serve wine in plastic cups?
Yes, stemless plastic or acrylic cups are practical around a grill and pool, and the wine tastes fine. Avoid tiny cups, which leave no room for the wine's aroma.
Should I avoid oaky Chardonnay at a barbecue?
Usually, yes, because heavy oak and butter flavors clash with sweet, smoky sauces and taste heavy in the heat. If Chardonnay is the request, pick an unoaked one and keep it cold.
