What wine with barbecue?
Food and wine pairing · classic benchmarks: the preparation and your taste come first.
Grilled meats, merguez, skewers: smoke and char love fruity, supple reds served slightly chilled, and rosés with real body. No great oaky wine here: the barbecue would eat it alive.
Red
Fruity, gulpable, without excess tannin: the grill does the rest.
Rosé
A structured rosé stands up to merguez and marinades.
How to use these pairings
A good pairing balances the dish and the wine: neither should dominate. The suggestions above are proven classics for the category, not rules: the preparation, the sauce and your taste matter more. When in doubt, the regional pairing (the wine from the dish's homeland) rarely fails.
What about your cellar?
Caviste makes this pairing with your own bottles: type "raclette" or "fish" in your cellar search and the app ranks your wines by affinity, favouring those at their peak. Discover Caviste.