There's nothing like firing up the grill on a warm evening, and the right bottle makes all the difference. Our BBQ wines collection brings together bold, food-friendly organic and natural reds, refreshing rosé, and chillable, lighter-bodied styles built to stand up to smoke, char and spice.
Classic grilling grapes like Syrah, Grenache and Malbec bring the dark fruit, pepper and gentle smokiness that pair naturally with grilled meats, burgers and barbecued vegetables, while a good Provence-style or Spanish rosé offers a crisp, chilled counterpoint for warmer days. For something more casual, our chillable reds made from Gamay and Cabernet Franc can be served slightly cool alongside grilled chicken, halloumi or veggie skewers.
Whether you're planning a garden party in Walthamstow or a summer cookout anywhere else in the UK, every bottle in this collection has been chosen for its ability to handle bold, smoky, char-grilled flavours without being overpowered. Browse our hand-picked selection below for free UK-wide delivery, or visit us in-store in East London.
Here you will find answers to some of the most frequently asked questions for this category.
What’s a good wine for a barbecue?
The best BBQ wines are refreshing enough for warm weather but flavourful enough to complement smoky, charred food. Juicy light red wines, dry rosé, sparkling reds and textured white wines are all excellent choices. For a mixed barbecue, choose a versatile wine with bright acidity, plenty of fruit and soft tannins, which can be enjoyed with everything from grilled vegetables and fish to burgers and sausages.
Do people drink wine with barbecue?
Absolutely. Although beer is often associated with barbecues, wine can be even more versatile when several different foods are being served. Chilled red wine, rosé, Chenin Blanc, orange wine and sparkling red wine all work particularly well with smoky flavours, marinades and classic BBQ sides. The key is to serve the wines at a refreshing temperature and avoid reds that feel too heavy or tannic in hot weather.
What wine goes best with grilled meat?
Syrah is one of the best wines for grilled meat, particularly steak, lamb, burgers and sausages. Its dark fruit, peppery spice and savoury character complement smoke and char from the barbecue. For richer cuts of meat, choose a fuller-bodied Syrah; for a summer BBQ, a lighter, fruitier Syrah can be served slightly chilled. Juicy Grenache blends and light red wines are also excellent options for a mixed grill.
What wine pairs well with fish on the BBQ?
Fresh, high-acid white wines such as Chenin Blanc pair beautifully with barbecued fish, prawns and grilled seafood. Chenin can combine citrus and orchard-fruit flavours with enough texture to complement smoke, herbs and marinades. Dry rosé is another versatile choice, particularly for grilled salmon, tuna or seafood skewers, while a lightly sparkling wine works well with saltier shellfish.
Is rosé a good wine for a barbecue?
Dry rosé is one of the most versatile wines for a barbecue. Its fresh acidity keeps it refreshing, while its red-fruit flavours work with grilled chicken, pork, salmon, halloumi and vegetable skewers. Lighter rosés suit delicate fish and salads, while darker or more structured rosé wines can stand up to smoky meat, spicy marinades and richer BBQ sauces.
Can you serve red wine chilled at a barbecue?
Yes. Light red wines often taste better slightly chilled, especially when served outdoors in summer. Fruity, low-tannin reds and lighter styles of Syrah are particularly well suited to chilling. Place the bottle in the fridge for around 20–30 minutes before serving; the aim is to make it cool and refreshing rather than ice-cold. You can find more tips in our guide to chilled red wine.
What is the 20-minute wine rule?
The 20-minute wine rule is a simple way to serve wine at a better temperature: put red wine in the fridge for approximately 20 minutes before serving, and take white wine out of the fridge around 20 minutes beforehand. This helps prevent reds from tasting warm and heavy or whites from becoming so cold that their flavours disappear. It is particularly useful when serving wine at a summer barbecue.
