Structured Reds for Grilled Red Meat

Ribeye, sirloin, tomahawk: noble cuts demand wines of equal stature. Grilling adds smoky notes that marry well with the mature tannins of great red wines, and the fattiness of the meat further softens the wine's structure, creating a balance that would be difficult to achieve in other contexts. The practical rule is that the fattier and more intense the cut, the more tannic and concentrated the wine can be: the two elements compensate each other, and tannins that would be aggressive at the table become pleasant and soft alongside grilled meat. The Maillard reaction that occurs on the grill creates toasted and smoky notes that naturally interact with barrel-aged wines.

A Barolo or a Brunello di Montalcino are top choices for important barbecues: their tannins, softened by long bottle aging, find the ideal context in grilled meat to express themselves. A Sagrantino di Montefalco, with its powerful tannins, also stands up to fattier cuts without yielding. For those seeking something more immediate without sacrificing quality, a Primitivo di Manduria or a Nero d'Avola with good structure will accompany your barbecue with warmth and roundness.

A Malbec from a good vintage in Argentina, with its soft tannins and black fruit aromas, is the most effective international alternative for important barbecues, especially with South American cuts, particularly if following the asado method. A good vintage Aglianico del Vulture, with its decisive tannins and vibrant freshness, is an excellent Italian choice for grilled red meat: its structure holds up to even the fattiest cuts and its Southern character pairs well with more rustic preparations. A Taurasi is the choice for higher-level barbecues: its complexity and longevity make it one of the most satisfying Italian reds alongside grilled meat. For mixed barbecues with cuts of varying intensity, a Chianti Classico Gran Selezione is the most versatile choice among great Italian reds.

From Sausage to Chicken: Fresher Reds

For more delicate parts of the barbecue like sausage, chicken, and grilled vegetables, a red with less structure and more drinkability is needed, capable of lasting through an entire meal without tiring the palate. A good vintage Chianti Classico, with its freshness and red fruit notes, adapts well to the variety of a mixed grill. A Cerasuolo d'Abruzzo or a fresh Montepulciano hold up to a summer barbecue without being too heavy.

A Frappato from Sicily, light and floral, is an original and convincing choice for grilled chicken and vegetables, especially on summer evenings when you're looking for something fresh and easy-drinking. A Grignolino d'Asti, subtle, with present but elegant tannins and an almost spicy tannic note, is a lesser-known Piedmontese choice that works well with grilled sausages and pork ribs, thanks to its dynamism and drinkability.

A fresh Bardolino from Lake Garda, light and with cherry and pepper aromas, accompanies informal summer barbecues with great pleasure, especially when served slightly chilled around 16°C. A Schiava from Alto Adige, delicate and with almost imperceptible tannins, is the choice for those who want a very light red alongside grilled chicken or vegetables. For fish barbecues, the direction changes radically: a Vermentino or a savory rosé are the most appropriate choice, while structured reds should be avoided as they conflict with the iodized notes of fish.