Not sure what wines to get for your Fourth of July barbecue? You’ll want to choose ones that complement the tangy, salty and sweet flavors of your favorite grilled foods, but knowing which bottles to pick can be a little intimidating. So the wine pros from Vivino are here to help with these recommendations to go with classic BBQ dishes.
- Hamburgers + Beaujolais [[bow-ZHUH-lay]] -If you’re grilling this summer staple, pair them with the top summer barbecue wine. Beaujolais is light, fresh, and extremely food-friendly.
- Hot Dogs + Rosé -The toppings make the dog, so you’ll want a wine versatile enough to go with any of them. A dry rosé is a good choice, look for one that’s got minerality, acidity, or or “unique, savory flavors.”
- Grilled Corn + Chardonnay -You want a wine that will accent the sweet, salty, buttery grilled corn, not overwhelm its flavors. So a creamy, buttery Chardonnay - without oaky flavors of vanilla - makes a good match.
- Grilled Seafood + Sicilian White -These white wines from Italy are known for their distinct volcanic minerality, lemon acidity and a touch of salinity, which pairs perfectly with seafood.
- Grilled Tofu + Champagne -For a meat-free barbecue option, creatively prepared tofu is a good option and the bubbles in Champagne give a nice contrast to the texture of tofu and the tart flavors and acidity work well with almost any flavors.
- Pork Chops + Pinot Noir -With a dry rub on the grill, a red wine like a medium-bodied Pinot Noir from the Willamette Valley in Oregon is a good match.
- North Carolina-Style Pulled Pork + Riesling -A wine needs two things to stand up to a NC-style vinegar-based sauce: sugar and acid and off-dry Riesling has both.
- Memphis-Style Pulled Pork + Zinfandel -It’s slightly sweeter than NC-style and this smoky, spiced BBQ calls for a wine with “juicy, round fruit,” like a classic California Zinfandel.
- Ribs + Syrah -Pair those baby backs with this red wine that brings out the flavors of smoke and black peppery goodness you love.
- Steak + Cabernet Sauvignon -This classic pairing is a no-brainer that’s sure to please the palate