Barbecue season is upon us, and with it comes a riot of smoky, savoury and flame-charred flavours that call for wines with real character. From sticky ribs and seared steaks to chargrilled vegetables and smoky marinades, barbecued dishes are anything but subtle. These bold, often fatty or spice-laden foods demand wines with structure, flavour and a firm backbone of acidity to stand up to the heat—literally and figuratively.

Grilling amplifies everything: smoke, spice, sweetness and umami combine to create a complexity that can easily overpower a delicate wine. That’s why juicy reds, characterful rosés and textured, full-bodied whites are often your best companions at the grill.