The foods are given a light brushing of the sauce while on the grill, and served with more sauce on the side. If your version of barbecue is meat, fish or poultry slapped on the Weber, you ll find it fairly easy to select a wine. Grilling caramelizes the outside of the food and adds a smoky flavor, so it s best to avoid wines that are too delicate. You want something with lots of fruit and some zippy acidity. I d avoid anything that s overly oaky, but a little oak will echo the smokiness of the food.
Marinades are part of the equation, of course.
A simple brushing of olive oil, lemon juice and herbs shouldn t affect your wine choice much, but if you re using something more assertive, the marinade may drive your decision. As with barbecue sauce, consider the sweetness or acidity of the marinade. The semillon, a crisp yet rich wine, would be very pleasant with a variety of lighter foods, but it was no match for the barbecue. The smoky sweetness of both the ribs and the chicken made the cabernet taste a little flat. I thought the pinot noir would meet a similar fate.