At home, the barbecue is lit almost every evening in summer. So "which wine goes with grilled food?" is a question we really do ask ourselves. Here is what works, without overcomplicating things.
The golden rule: freshness
Grilled food is fatty, smoky and sometimes spicy. What it needs alongside it is not power but freshness: a lively wine with clean fruit that cleanses the palate between mouthfuls. That is exactly the profile of Berlou's schist reds, of rosés and of Pétillants Naturels.
Our pairings, grill by grill
- Beef (rib, ribeye, skewers) — a structured yet fresh red: Syrah, old Carignan.
- Lamb (chops, leg) — a red Saint-Chinian Berlou: the terroir pairing par excellence.
- Sausages, merguez, chipolatas — a fruity rosé or a light red served chilled: the freshness carries the fat and the spice.
- Poultry (chicken, duck breast) — a fine schist red or a rosé.
- Barbecued fish & prawns — a dry white or a Pétillant Naturel.
- Grilled vegetables, plancha, halloumi — a rosé or a fresh white.
- Aperitif & starters — a well-chilled Pétillant Naturel, with tapas.
The trick that changes everything: serve your reds lightly chilled
The classic barbecue mistake is red wine served too warm — out in the sun it then feels heavy and alcoholic. Give your reds 20 minutes in the fridge before serving: at around 14-15 °C, a schist red reveals its fruit and its freshness, and stands up far better to the heat and the smoke. Try it once and you won't go back.
Why a schist rosé with grilled food?
A rosé born on schist keeps its tension and a lovely length: it doesn't collapse in the face of fatty sausages or smoky vegetables. This is a long way from the poolside rosé with nothing to say — it is a real table wine for a whole meal.
Serving temperatures for a barbecue
| Wine | Temperature |
|---|---|
| Red (served chilled) | 14-15 °C |
| Dry white | 10-12 °C |
| Rosé | 8-10 °C |
| Pétillant Naturel | 6-8 °C |
At Domaine de Cambis
Our organic wines from Berlou are made with exactly this in mind: freshness, fruit and drinkability. A schist red with a rib of beef, a rosé with the merguez, a Pétillant Naturel for the aperitif — facing the vines, ideally. You'll find the full range among our reds, rosés and whites.
Frequently asked questions
Which wine should you serve at a barbecue?
A schist red served lightly chilled (beef, lamb), a rosé (sausages, poultry, vegetables) or a Pétillant Naturel for the aperitif. Look for freshness rather than power.
Which wine goes with merguez or sausages?
A fruity rosé or a light red served chilled: their freshness balances the fat and the spice.
Can red wine be served chilled?
Yes, and in summer it is actually recommended: 20 minutes in the fridge, served at around 14-15 °C. A schist red gains in freshness and fruit.
Which wine goes with barbecued fish?
A dry white or a Pétillant Naturel, well chilled.
Read more
- What should you drink with a Saint-Chinian? (the complete guide)
- Which wine goes with game? (autumn pairings)
- The taste of a Berlou: aromatic profile
- Saint-Chinian red · rosé · white
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