Now that it’s summer, my first seasonal instinct is always the same: uncover the grill! Nothing makes me hungrier (or thirstier) than the aroma from getting the grill fired up. While the unofficial start of grilling season is Memorial Day weekend, Father’s Day and the 4th of July often feel like grilling is a mandatory part of the holiday. You can’t properly celebrate our fathers and fireworks without a delicious burger, hot dog, ribs or steak fresh off the grill. And with this year being the 250th anniversary of the signing of the Declaration of Independence, we’re going big with wines for the grill! While beer might be the default grill side go-to for many, wine is far more adaptable to a classic barbeque than it is given credit. The structure of wine can pair perfectly with salt, fat, caramelization, and smoke. Are you hungry and thirsty yet, too?
Sparkling rosé is one of the most reliable wines to have on hand. Truthfully, it pairs with almost anything: Its acidity and effervescence refresh the palate, while its subtle red fruit character allows it to move comfortably between vegetables, meats, and everything in between. NV Marie de Louvoy, Crémant de Bourgogne Brut Rosé from the border of Burgundy and Champagne is my top grill-pick.
When vegetables go onto the grill (zucchini, eggplant, onions, peppers, asparagus) they take on sweetness and a faint bitterness from caramelization and char. Italian white wines, particularly those with salty minerality, bright acidity, and a bit of texture, are especially well suited. A standout is 2023 Pietradolce Etna Bianco – Carricante grapes from the volcanic soils of Mount Etna in Sicily. It echoes the olive oil, herbs, and smoke that often accompany grilled vegetables.
Hot dogs present an interesting (and delicious) pairing challenge. They are intensely salty, smoky, and often topped with mustard, relish, or sauerkraut. This combination benefits from red wines with high acidity, low tannin, and juicy fruit (read: reds that can be served with a light chill.) A classic pairing is the Gamay grape from Beaujolais, 2024 Alex Foillard, Beaujolais-Villages, but also seek out some fun alpine grapes like Trousseau (Jura, France) and Schiava (Alto-Adige, Northern Italy).
Burgers often call for bigger wines. The fat of the meat, the char from the grill, and the richness of additions like cheese or bacon pair best with medium-bodied reds that offer fruit and structure without excessive tannin (grip). Tempranillo based wines (Spain) are often perfect, but since a classic note of Syrah is “bacon”, I often seek out Northern Rhône, Syrah based reds like 2022 Remi Niero Syrah, Les Agathes, (again, with a slight chill on a hot day).
Steaks are the most straightforward pairing. Here, Cabernet Sauvignon is king, and you can do anything from a classic Bordeaux (2020 Château Léoville Las Cases, ‘Le Petit Lion’ St Julien, France), to a classic, bold Napa red (2023 Hardin, Cabernet Sauvignon, Napa Valley), or something in-between (2022 Klein Constantia, Red Blend, South Africa).
Barbecue chicken, or anything coated in a sweet or tangy sauce, can be more complex. The sugar in the sauce can clash with heavily grippy (tannic) wines, but that makes fruit- forward reds (such as 2022 Dashe Cellars, Zinfandel ‘Dry Creek Reserve’) a winning combination.
And then there is Madeira! Perhaps unexpected, but historically apropos to a 4th of July celebration. Madeira was famously present at the signing of the Declaration of Independence. To make Madeira, the fortified wine is heated for lengthy periods of time (originally, in the belly of ships making their way to across the Atlantic and back), and this heating creates a toasty, caramel character. Malmsey Madeira is the sweetest version and perfect with smores!
As the country approaches the 250th anniversary, there’s no better time to enjoy wine by the grill and celebrate (perhaps with Madeira)!
Email me at barbie@maisonbrondeau.com if you’d like to learn more. Cheers!
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