The simple answer is: yes. With the abundance of meat, marinades and sauces, you might think that white wine won’t be able to stand up to BBQ food like a red could but it’s all down to the pairing.
It might seem a bit taboo, but BBQ staples like burgers and steaks would actually work really well with a full-bodied and oaky Chardonnay. And grilled chicken pairs really well with the old-favourite Sauvignon Blanc.
Those ever-popular BBQ bangers would taste even better with a glass of subtly-oaked Chardonnay. And if you’re topping them with mustard or a sweet sauce, try a glass of Riesling.
Halloumi and vegetable skewers would be perfectly complemented by a citrusy Assyrtiko or a fresh Chenin Blanc.
If fish is your centrepiece then white might seem like an obvious choice. For Salmon we would opt for a glass of Pinot Gris. If you’re thinking of serving an oily fish like trout or going Mediterranean with grilled sardines, our Gruner Veltliner would pair beautifully. The natural saltiness from these dishes brings out zippy acidity in the wine. It also goes well with Greek salad topped with feta.
When it comes to spicy foods and dressings it depends whether you want to amplify the heat or mellow it out. If you really want to feel the heat, try a new world chardonnay. If you want to balance the heat, we’d recommend aromatic whites, like Riesling, as the slight sweetness of the wine helps to balance out the spice. Off-dry Riesling also tastes delicious with BBQ pork.
So next time you’re choosing a BBQ tipple, don’t overlook the white wine. Pick up a can of our Gruner Veltliner and see for yourself.