The Ultimate Backyard BBQ Wine Guide: What to Pour When the Grill Is On

Backyard BBQ wine usually gets treated like an afterthought, which is a shame, because a well-chosen bottle makes a grilling afternoon dramatically better. The mistake most people make is buying something too delicate. BBQ food is bold, smoky, and fatty. It needs a wine that can take a hit.

At Marchand, we look for bottles from small family wineries that are built for the table. The wines in our catalog come from estates in France, California, Spain, and Italy where the winemakers have been making wine for generations. That tends to produce a certain honesty in the bottle: wines that actually taste like something and hold up to real food. Here are three bottles engineered for whatever comes off the grill.

The Bottles

BOTTLE 1 — Pezzi King, The Jester 2022, Dry Creek Valley Zinfandel ($29)

Dry Creek Valley Zinfandel is basically the birthplace of BBQ wine in California. The appellation sits in Sonoma County and produces Zinfandels that are ripe, spicy, and built for grilled meat. Pezzi King is a small family winery that has been farming here for decades, and The Jester is their entry-level Zin: bold enough to hold up to ribs and brisket but not so heavy that it turns the afternoon into a slog.

Tasting notes: Deep ruby-purple with aromas of blackberry jam, black pepper, and a hint of vanilla from oak. The palate is full and plush with ripe fruit, firm tannins, and a spicy finish. Pair with BBQ ribs, grilled sausages, or a classic cheeseburger.

Best Zinfandel under $30 for a backyard BBQ? This is the answer every time.

BOTTLE 2 — Berceo, Reserva 2016, Rioja ($33)

Spain makes some of the world's most underrated BBQ wines and Rioja is the best example. A Rioja Reserva has to spend at least three years aging, including time in oak barrels, which gives it a smoky, savory quality that practically begs for charred meat. Berceo is a family winery in the Rioja Alta, one of the most respected sub-zones of the appellation, and the 2016 Reserva is at the ideal point of its drinking window right now.

Tasting notes: Dark ruby with aromas of dried cherry, leather, cedar, and a classic Rioja earthiness. The palate is firm and structured with good fruit concentration and a long, savory finish. Open it an hour before you eat, or decant it for 30 minutes. Exceptional with lamb chops and grilled steak.

An easy-drinking Spanish red wine under $35 that punches significantly above its price class.

BOTTLE 3 — Stewart's Point 2018, Dry Creek Valley ($23)

Not everyone wants a heavy red in July, and this bottle is for them. Stewart's Point is a medium-weight red from Dry Creek Valley that sits right in the BBQ sweet spot: enough structure for grilled meats, enough freshness to keep things moving on a warm afternoon. It is the bottle you open when the first round of ribs comes off and the sun is still high.

Tasting notes: Garnet with aromas of red plum, dried herb, and a light smoky note. Medium-bodied with soft tannins and a clean, food-friendly finish. Serve at 60 to 62 degrees Fahrenheit. Goes with anything.

A great value California red under $25 for outdoor grilling.

The Cooler Setup

Put the Stewart's Point in the cooler for 20 minutes before opening. Serve the Rioja at room temperature or slightly below. The Jester is best between 60 and 65 degrees Fahrenheit. If you are feeding a crowd, doubling up on any of these bottles is the right call.

WINE PRO TIP: Tannins and char from grilling can clash if the wine is too delicate. The rule of thumb: the darker and smokier the food, the bolder the wine needs to be. For chicken and fish, stay in the rose and lighter red zone. For ribs, brisket, and lamb, go big. Zinfandel, Rioja Reserva, or a Cahors Malbec can take the heat.

Shop all three at marchand-wine.com and be ready for every backyard barbeque this summer.