The Best Wine to Serve at a BBQ (No Matter What’s on the Menu)

If you’ve got a beef-based burger patty, you need something hearty to complement it. A Cabernet’s your best bet, Doyle says: “Big fruit notes and heavy tannins cut straight through the fat of the burger to create a match made in heaven.”

“Hot Dogs can be a little lighter than a burger, which is why my favorite pairing is a Syrah,” says Doyle. “The softer structure but natural smokiness to the wine pairs well with a hot dog fresh off the grill, lathered in spicy mustard and ketchup!” You heard the man.

Specifically, Doyle recommends a German Riesling. “When you eat something spicy like Buffalo Cauliflower, you need something to bring the heat down a bit, which is something slightly sweet,” he explains. German Riesling fits the bill perfectly.

“Pulled Pork could be a tricky pairing, because every chef has their own secret recipe,” Doyle says. “I would put money down though that a Zinfandel would pair perfectly. The wine is naturally spicy, which pairs well with the sweet BBQ sauce usually used in pulled pork.” When in doubt, using sweet to offset spicy (and vice versa) is a safe bet.

Is it even summer if you don’t grill chicken? Thankfully, the perfect pairing is probably already in your fridge: chardonnay. “The richness of the wine will hold up to a white meat like chicken, and many people just don't like drinking red in the hot weather,” Doyle says.

When shopping for a Pinot Noir, check the label for one from France—its terroir-driven style is a nice complement to the earthy flavor of the black beans, Doyle shares.

Wait, not red wine?! Hear Doyle out on this one: “The high fat content of the brisket needs some acidity to pair well, that is why rosé Champagne is the best. A natural pairing for spicy, fatty and heavily textured foods.” He sold us.