Summer BBQ season has officially arrived. It’s time to bring out the grill and start cooking your favourite recipes. Whether it’s a classic steak, pork sausages or veggie skewers, there is a type of wine to pair it with. The right glass of wine can truly turn any meal into a gastronomic delight!

Not sure what to bring to your next barbecue? Not to worry, we’ve prepared a roundup of the two most versatile wines to pair with the smoky flavours of any BBQ creation.

Reds

Red wine is a no-brainer when it comes to red meat. For pork dishes, we recommend something light and fruity like a Pinot Noir to balance out the savouriness of the pork.

But, if you’re serving burgers, steak and ribs, only the full-bodied reds will do. The saltiness and fattiness of red meats balance out the tannins in red wines like Shiraz or Cabernet. Try the Freemark Abbey Cabernet Sauvignon, a robust wine, aged for 26 months in an oak barrel. When served chilled, its rich texture and subtle hints of spiced white chocolate compliment the flamed-seared flavours of grilled steaks.

Whites

White wine is a staple for summer dining. Full-flavoured whites act as palate cleansers and compliment the dish. The most popular choice is Chardonnay and for a good reason. It pairs well with grilled fish, chicken and even veggie burgers.

We suggest trying the award-winning Kendall-Jackson Chardonnay. This quintessential California wine is fruity and creamy, and known for its versatile pairing abilities. Its tropical flavours such as pineapple, mango and papaya with aromas of vanilla and honey, add a refreshing contrast to your favourite grilled items. Serve it chilled and enjoy a glass or two — wine not?

It’s time to light up the grill, pour a glass of wine and enjoy your favourite BBQ bites. Don’t be afraid to experiment with your wines this summer. The only important rule to follow is the darker the meat, the darker the wine! Cheers!