The best wines to drink at a summer barbecue

There’s nothing quite like a British barbecue: the infectious giddiness induced by a perfect sunny day (or at least the relief when it doesn’t rain), the mouthwatering smell of smoke, spices and grilling meat, and that instantly mood-lifting ‘pop’ of a bottle.

But which bottles should you be uncorking as you light the coals? Given this fair country is graced with a limited period of ideal alfresco conditions, it’s well worth celebrating any opportunity we get to spend outdoors, so put a little bit of thought into your choice of wine and you’ll reap the rewards – in terms of an elevated taste experience, as well as satisfying kudos from your mates.

For some professional recommendations, we’ve enlisted the expertise of Will Amherst, wine buyer at the consistently excellent Islington trattoria Trullo (which happens to have one of London’s best wine lists). Whether you’re hosting a summer barbecue or need a bottle or two to bring with you to your next one, heed Will’s advice for a seamless sipping experience.

“Personally, I’d avoid anything too serious; Haute-cuisine is not the focal point of the quintessential British BBQ. I don’t want to discuss tannin structure and nor do I want to drink out of a Zalto. I want to eat some questionably-cooked meat topped with plastic cheese and I’d like a wine to match. I don’t think this means you have to take a huge dive on quality, but I would like whatever I’m drinking to be open, honest and fruit forward rather than ‘challenging’ or ‘intellectual’.”

“Firstly, a fizz for kick-off (pairing with inevitable crisps or other salty-snacks). This could be the ideal stomping ground for a pet-nat with a hipster label. I’ll stick to my Italian brief and recommend looking into a Col Fondo – Malibran, Sottoriva (Passione Vino) is a good one. You could also look at a fruity sparkling rosé such as L’Archetipo, Susumante (Modal) or even a sparkling red. Lambrusco is fantastically versatile and would hold up at the meatier end of your BBQ too. I had a very good one at lunch last week – Storchi, Pozzoferrato 2022 (Unchartered Wines). This could also be the rare opportunity for a sparkling Shiraz to shine – Bleasdale, Langhorne Creek Sparkling Shiraz (Wine Society) was a particularly guilty pleasure for me last summer.”

“I can’t look past drinking something red even if it’s warm outside. You can cover all your bases, from fish through to pork and red meats with the right wine. As a rule, I’d serve anything that wouldn’t cause offence by a quick chill to emphasise fruit and crunch (anything that you wouldn’t want to drink chilled likely relies on its structure, and therefore might not be the best wine for the occasion). The obvious choices of Beaujolais, new world Pinot or Shiraz all work well, but I’ll again look to Italy and suggest a good Barbera or Dolcetto could go nicely. In particular, I’d advise seeking out the Trediberri wines (Shrine to the Vine) whose philosophy of producing easy-drinking wines would be a great fit.

You could even look into serving a Langhe Nebbiolo where some good tannin management has been employed. G.D. Vajra produce a one that is fantastic served chilled – Claré JC Langhe Nebbiolo (Liberty Wines) – bottled with a slight spritz for extra zip.”

“I’ve glossed over whites as I think you could get away with pretty much anything. However, I think if I was going to a barbecue that’s serving mainly fish I’d probably end up taking a more serious BBQ wine than I otherwise would – a good new world Chardonnay, decent white Burgundy (or Aligoté) or an Assyrtiko.”

For more summer sipping, discover the best cocktails to make this season...