Wine Pairings for Whatever BBQ You’re Making

Not sure what wine to pair with your next barbecue? Don’t worry, DeckTec has got you covered with wine pairings for whatever barbecue you have planned.

Spare Ribs & Mourvedré

Spareribs and Mourvedré are practically soul mates. They have so much in common, and the differences they do have only complement each other. Both are meaty yet tender powerhouses that love a good dose of spice. Take into consideration that well-sauced spareribs bring out Mourvedré’s floral and plummy fruit notes and that spareribs’ richness is absorbed by Mourvedré’s heavy tannins and fresh acidity, and you couldn’t find a more perfect union.

Try:

Dirty & Rowdy “Familiar” Mourvedré, $30

Grilled Salmon & Gamay

Nothing proves you can’t have red wine with fish like gamay. With its light body and low tannins, gamay is one of the most food-friendly varietals, but its bright fruit and acidity are a beautiful contrast to the smoky flavor and creamy texture of grilled salmon. A great option is a Cru Beaujolais, which is often aged and softer than the punchy young bucks like Nouveau or Villages.

Try:

Yann Bertrand Fleurie Vieilles Vignes, $27.99

Sausages & Dry Riesling

Alright, look. I’m the first person to roll my eyes when someone says you have to drink Riesling with spicy foods. But if you’re out in the heat, eating spicy sausages, you need a cold refreshing Riesling. That’s basically science, and I can’t argue with it. Whether you’re going German brat or spicy Italian, a dry Riesling from Trocken will be sweet enough to tame the flames but crisp and acidic to keep you refreshed and thirsty for more.