The Best Wines to Drink with the Brace

I Migliori Vini da Bere con la Brace

Grilling is not just a cooking method: it is a true ritual, made up of slow times, intense aromas and conviviality. Whether grilling meat, barbecuing fish or grilling vegetables, choosing the right wine can transform the meal into an unforgettable gastronomic experience.

In this article I will guide you through the best Wines to drink with grilling, with practical pairing tips, suggestions for each type of dish, and a few tricks to impress your guests.

Why wine and charcoal pairing is so important

Charcoaling develops complex aromas due to the Maillard reaction and the slight smokiness of the fire. This means that dishes turn out more intense and structured than with other cooking methods, and the wine must have:

  • Good structure so as not to be overpowered by the flavors.

  • Balance between acidity and smoothness.

  • Complex aromas capable of integrating with the smoky note.

A wine that is too delicate risks "disappearing" in front of the power of the embers, while one that is excessively tannic or alcoholic could cover up the flavors of the meat or fish.

Best Red wines for grilled meat.

When it comes to grilling meat, Red wines are the most natural choice. But not all reds are the same: the choice depends on the type of meat and marinade.

1. Sangiovese - The Companion of the Fiorentina.

Sangiovese, particularly in versions of Chianti Classico or Brunello from Montalcino, has firm tannins, good acidity and a bouquet ranging from ripe cherry to spicy notes. Perfect with:

  • Grilled Fiorentina steak

  • Beef chops

  • Wild game

Tip: Serve at 18°C and open the bottle at least an hour beforehand to oxygenate the wine.

2. Nero d'Avola - Potenza Mediterranea

From Sicily comes an intense, enveloping red with hints of plum, cocoa and sweet spices. Nero d'Avola is ideal with marinated meats, sausages and mixed grilled meats with a strong flavor.

3. Primitivo of Manduria - For Lovers of Full Flavors

A full-bodied, smooth wine with high alcohol content and fruity sweetness. The Primitivo pairs well with:

  • Glazed pork ribs

  • Spicy skewers

  • Grilled gourmet hamburgers

4. Syrah - Elegance and Spice

Syrah gives notes of black pepper, berries and light smoky undertones, which go perfectly with:

  • Grilled beef tenderloins

  • Lamb

  • Entrecôte

Best Wines whites and rosés for grilling.

Not all grilling is "red wine territory": fish, vegetables, and white meats pair best with fresh whites and structured rosés.

5. Vermentino - Marine Freshness

The Vermentino from Sardinia or Liguria, with its savoriness and freshness, is perfect for:

  • Grilled swordfish

  • Prawns

  • Baked whole sea bream on the grill

6. Fiano di Avellino - Southern Elegance

Structured and complex white, with hints of ripe fruit, flowers and a slight mineral note. Ideal with:

  • Grilled chicken with herbs

  • Grilled stuffed squid

  • Soft cheeses warmed on the grill

7. Cerasuolo d'Abruzzo - Rosè of Character.

Not the classic light Rosè: Cerasuolo has body and freshness, perfect with:

  • Chicken and vegetable skewers

  • Grilled tuna

  • Grilled vegetables seasoned with EVO oil and spices

Special pairings: grilled vegetables, cheeses and bread

Grilling is not just about meat or fish. A well-chosen wine can also enhance vegetarian preparations or grilled cheeses.

  • Grilled vegetables → aromatic whites such as Gewürztraminer or Sauvignon Blanc.

  • Grilled aged cheeses → young, fruity reds such as Dolcetto or Barbera.

  • Grilled bread with EVO oil → fresh rosé or light white.

Wines Sparkling wines and barbecuing: the underrated pairing.

Many people don't think about it, but a Metodo Classico such as Franciacorta or Trento DOC can be perfect to cleanse the palate between bites, especially with:

  • Grilled fish

  • White meats

  • Grilled appetizers

How to serve wine with charcoal

Even the best wine loses appeal if served poorly. Here are some golden rules:

  • Serving temperature:

    • Structured reds: 18-20°C

    • Light reds: 14-16°C

    • Whites: 8-10°C

    • Rosés: 10-12°C

    • Sparkling wines: 6-8°C

  • Decanting: for important reds, use a carafe to oxygenate the wine.

  • Appropriate glasses: wide goblet for reds, slender goblet for whites and rosés.

Mistakes to avoid in pairing

  1. Wine too light for robust meats - risks being "crushed" by the flavor of the coals.

  2. Excess tannin with fish - generates unpleasant metallic flavors.

  3. Excessive sweetness with salty foods - aromatic imbalance.

Conclusion

Choosing the right wine to accompany grilling is an art that combines technique and passion. From intense reds such as Sangiovese and Primitivo, to crisp whites such as Vermentino and Fiano, to rosé and Sparkling wines, each bottle can tell a story and make your barbecue special.

If you want to impress your guests, remember:

  • Think about the type of dish.

  • Evaluate the marinade and seasoning.

  • Don't be afraid to experiment with Wines less conventional ones.

Because after all, grilling is sharing-and wine is the toast that celebrates it.