Red wines for your barbecues

Summer is the perfect season to enjoy outdoor meals and good times around the fire. And what better way to enhance your grilled dishes than with a well-chosen red wine? At Avenue des Vins, we’ve selected the best red wines for your barbecues—fruity, warm, and approachable cuvées to pair beautifully with grilled meats, roasted vegetables, or marinated skewers.

Why choose red wine for a barbecue?

Red wine is the natural partner of barbecue cooking. With its soft or structured tannins, red or black fruit aromas, and sometimes spicy notes, it pairs perfectly with the smoky flavors of grilled meats. Whether you're hosting a casual meal with friends or a big summer gathering, a well-matched red wine will enhance the grilled taste, meat texture, and flavors of your marinades.

Which red wines to serve with grilled dishes?

- AOC Côtes du Rhône or Languedoc: with ripe fruit, soft spices, and garrigue notes, ideal for lamb skewers, marinated pork chops, or merguez sausages.

- AOC Beaujolais-Villages or Gamay from the Loire: fresh and fruity, best enjoyed slightly chilled with grilled poultry, artisanal sausages, or vegetables.

- Malbec (AOC Cahors, Southwest France): perfect for grilled beef cuts or ribeye steaks, thanks to its generous tannins and long finish.

- Syrah or blends from Roussillon: with peppery and smoky notes, Syrah is ideal for BBQ pork ribs or marinated spare ribs.

Best red wine and barbecue food pairings

- Lamb chops: full-bodied red from Languedoc, such as AOC Minervois or AOC Faugères

- Chipolatas and merguez: light red wine from Beaujolais made from Gamay

- Beef skewers with herbs: structured, powerful Bordeaux from the Médoc

- Grilled vegetables (peppers, zucchini, eggplant, mushrooms): a light Pinot Noir or fruity Gamay

At Avenue des Vins, we highlight delicious, convivial red wines that are perfect for your summer meals. Order now and receive your bottles directly from the estate or château of your choice—for a barbecue full of pleasure!

Read the ABV Before You Fire Up the Grill

Every wine label states the alcohol content by volume, in whole or half units followed by “% vol” (EU Delegated Regulation 2019/33, Article 44). The figure may differ from the lab analysis by no more than 0.5% vol, or 0.8% vol for a PDO or PGI wine kept in bottle for more than three years.

Some French appellations set limits in their production rules. In the Beaujolais appellation, a red wine whose alcohol was raised by enrichment cannot exceed 12.5% vol in total, or 13% vol for Beaujolais Supérieur or Beaujolais-Villages. Châteauneuf-du-Pape, in the southern Rhône Valley, sets a floor instead: at least 12.5% natural alcohol, with no enrichment allowed for its reds.

In the sun, over a meal that lasts for hours, a red around 12.5% ABV is easier to enjoy than one at 14% or more. Keep the bottle in the shade with a pitcher of water nearby. Save the bigger reds for the evening, once the heat eases.

Red Wine and Barbecue: Your Questions on Smoke and Sauces

What red wine goes with smoked brisket or pulled pork?

With smoked brisket or pulled pork, pour a fruity red wine with soft tannins, such as a Rhône Valley Syrah or Grenache. Their ripe fruit and spicy notes stand up to the smoke and the sweetness of barbecue sauce without turning harsh.

What red wine goes with ribeye and chimichurri?

With ribeye and chimichurri, choose a fruity red wine that stays fresh, such as a Syrah or a Beaujolais Gamay. The vinegar in the sauce makes a low-acid wine taste flat, and the garlic and parsley call for bright fruit rather than heavy oak.

Where can you buy red wine for barbecue direct from the winemaker?

You can buy red wine for barbecue direct from the winemaker on Avenue des Vins. Each wine’s page names the producer who made it.

See also: Rosé wines for the barbecue - White wines for your barbecues - Red wines and red meats