Wines for BBQ from Diego Mathier

Buying wines for barbecuing: the best accompaniments for every BBQ experience

Barbecuing is much more than just cooking food over an open fire – it is a way of life, a culinary ritual in the open air. As soon as the aroma of marinated meat, crisp vegetables and fine spices wafts through the garden, the search for the right wine begins.

After all, it is the perfect interplay of food and wine that takes barbecue enjoyment to a whole new level. The variety of combinations is as exciting as the barbecue options themselves – from classic to creative, from hearty to delicate.

The art of choosing wine for barbecuing

The right wine for barbecuing depends not only on the type of meat or side dish, but also on the cooking method, the intensity of the spices and, above all, the marinade. While the roasted aromas of barbecued food are often strong, you need a wine that can hold its own without overpowering the food. There are no hard and fast rules here, just conscious combinations. A well-chosen wine emphasises flavours, adds freshness or provides balance.

Red wines: depth, structure and character

For lovers of beef, lamb or game, a full-bodied red wine is the perfect choice. The roasted aromas of a côte de bœuf or rib-eye steak harmonise perfectly with full-bodied wines such as a Valais Syrah, a Cornalin or a Merlot aged in oak barrels. Diolinoir, typical of the Valais region, also adds depth with its fruity spice and enhances grilled meat dishes.

Earthy and spicy red wines go well with lamb chops, especially when marinated with herbs. Pinot Noir from the Valais region – served slightly chilled – adds finesse and elegance. Grilled spare ribs with a sweet and smoky marinade benefit from a fruity Humagne Rouge or a charming Gamay, which picks up the sweetness of the sauce without overpowering it.

White wines: elegance meets freshness

Grilled fish calls for a white wine that offers both freshness and a certain structure. A Heida or Petite Arvine from Valais brings salty minerality and fruity freshness – ideal with sea bream, trout or salmon. If these are refined with lemongrass, ginger or Asian flavours, a Riesling or an aromatic Sauvignon Blanc is the perfect choice.

Poultry – whether chicken skewers, marinated chicken legs or herb-stuffed corn-fed chicken – also calls for a white wine with depth. A Chardonnay with subtle oak or a full-bodied Johannisberg is ideal here.

Rosé wines: the all-rounder for warm evenings

Rosé wines are not only a visual highlight at summer barbecues, they are also real all-rounders in terms of taste. A fresh Pinot Noir rosé accompanies vegetable variations such as grilled vegetables with halloumi, stuffed mushrooms or aubergine rolls with ease. Rosé is also a stylish accompaniment to Mediterranean-spiced poultry, light sausages or salads with a fruity vinaigrette.

Valais rosé wines such as Rosé Petit Gigolo or Oeil-de-Perdrix are well-balanced, with delicate fruit and lively acidity – perfect when the food is as varied as the guest list.

Wine and marinade: balance is key

Marinade plays a key role in barbecuing – not only for the taste of the meat, but also for the right wine pairing.

Sweet marinades (e.g. honey mustard, BBQ sauce) go best with fruity wines with low tannins – a Gamay, Pinot Noir or a spicy rosé are good choices here.
Spicy or hot marinades (e.g. chilli, harissa, soy sauce) require mild, low-acid wines, such as a Viognier or a soft red wine.
Herb-based marinades (e.g. with thyme, rosemary, sage) benefit from elegant white wines with structure or spicy reds such as Cornalin or Syrah.

Vegetarian barbecue dishes: wines that go well with them

Grilled vegetables are no longer just a side dish – they often play the leading role. Zucchini, peppers, fennel, portobello mushrooms and corn on the cob develop sweet roasted aromas over the fire that call for a suitable counterpart in the glass.

A Petite Arvine brings citrus freshness, while a Pinot Blanc or a mature Johannisberg with nutty notes counterbalance the vegetables with depth. A rosé with delicate berry aromas is also an ideal accompaniment to these dishes.

Particularly exciting: grilled avocado with lime juice and salt – accompanied by a mineral Heida. Or halloumi with grilled watermelon pieces, accompanied by a fruity rosé.

Serving temperature: how wines unfold their full potential

The right temperature is not a detail, but a central element of wine enjoyment – especially in summer.

White wine & rosé: Serve at 8–12°C. A wine cooler with a cooling element keeps the temperature constant even on warm days.
Red wine: Especially in summer, red wines should be served slightly chilled at 14–15°C. This brings out their freshness and prevents them from tasting heavy.

Enjoyment with personality: wines from the Valais

Wines from Valais offer not only aromatic diversity but also character. They are produced in one of Europe's most exciting wine regions – with alpine influences, plenty of sunshine and a unique terroir. This origin is reflected in the glass and makes the wines ideal partners for discerning barbecue evenings.

Whether full-bodied, fruity, fresh or playful – with the right combination of barbecue food and Valais wine, every BBQ becomes a feast for the senses. And sometimes a single glass is enough to make the moment perfect.

Frequently asked questions (FAQ) about wines for barbecuing

Which wine goes best with grilled beef?

Full-bodied red wines such as Syrah, Cornalin or Merlot perfectly complement the roasted aromas of beef.

Can I also serve white wine with meat?

Yes, structured white wines such as Chardonnay or Heida are particularly good with light meats such as poultry.

Is rosé wine a good all-rounder for barbecuing?

Absolutely – rosé wine goes well with vegetables, poultry and grilled cheese and is perfect for convivial summer evenings.

What role does the marinade play in choosing a wine?

The marinade has a strong influence on the taste of the wine – sweet marinades go well with fruity wines, while spicy marinades go well with mild, low-tannin varieties.

Should red wine be chilled when barbecuing?

Yes, slightly chilled red wines at 14–15°C taste fresher and harmonise better with summer dishes.

Wines for BBQ season