What wine to serve with summer grills?

Which wine to pair with summer grills?

Summer is synonymous with warmth, relaxation... and barbecues! Juicy meats, grilled vegetables, marinated fish: outdoor meals rhyme with conviviality and generous cuisine. To accompany these smoky, often spicy flavors, wine is a great ally - provided you choose wisely. Discover the best pairings to enhance your summer grills without weighing down the palate.

The essentials: light, fruity red wines

When we think of grilled meat, we often think of red wine. But beware: avoid overpowering or woody reds, which can dominate the dish and accentuate the bitterness of grilled meats.

Our recommendations:

• Gamay (Beaujolais, Côtes d'Auvergne): fresh, fruity, slightly spicy. Perfect with sausages, pork or poultry brochettes.

• Pinot Noir (Alsace, Burgundy): elegant and supple, ideal with grilled vegetables or white meats.

• Young Syrah (Northern Rhône): for red meats or marinated with Provence herbs.

• Cinsault or Grenache: single-varietal or blended, for an accessible red to be served slightly chilled (13-15°C).

Rosés: freshness and versatility

Rosé is undoubtedly the most popular wine for summer lunches. And with good reason: it goes just as well with a mixed salad as it does with a variety of grilled meats.

Best served with :

• Rosé de Provence: dry, floral, perfect for grilled vegetables, fish, shrimp and white meats.

• Tavel: fuller-bodied, slightly tannic, ideal with grilled meats or duck breast.

• Rosé d'Anjou sec or Cabernet d'Anjou: fruity, it's the perfect counterbalance to spices or a sweet and sour marinade.

And why not a white wine?

Yes, some whites are just as good on the barbecue! They should be dry, aromatic and not too acidic, so as not to clash with grilled aromas.

• Chenin sec, Grenache blanc, or Viognier: perfect with grilled fish, marinated vegetables or melted cheese.

• Blanc de macération (orange wine): a bold, well-structured wine to accompany grilled tofu, eggplant or roasted zucchini.

Grilling pairings

Tips for successful pairings

• Serve your reds slightly chilled (12-15°C): they will be more enjoyable in warmer weather.

• Adapt the wine to the marinade: a spicy sauce calls for a milder wine, a lemon sauce for a lively wine.

• Don't forget the spices! Cumin, paprika, curry can transform pairings - try a dry Gewurztraminer or a spicy rosé.

Conclusion

Barbecue and wine go well together, as long as you focus on freshness, suppleness and deliciousness. Light reds, lively rosés, structured whites or even orange wines: there's a wide range to accompany your grilled meats in style. And to ensure that your bottles are always ready to enjoy, think of optimal storage with a La Sommelière wine cellar - the indispensable ally of successful summer meals.