Summer Reds for BBQ Season

We’ve all heard that sparkling wine, rosé sand white wine pair well with fish and chicken at a BBQs, but what red wine do you serve at a summer BBQ that will compliment your cookout? Pinot Noir is light and great paired with salmon or pork but heavier meats require bolder reds. I’ve read that California Cabernets are the way to go when you are serving hamburgers, steaks or ribs and for those guests who prefer a bolder red wine to a white, sparkling or rosé. I’ve rounded up two of my favorite reds for spring and summer BBQs below. Both wines are moderately priced between $16 and $23. We hope you try them an enjoy. Cheers, Lauren

I’ve been loving this elegant and easy drinking red blend from Conundrum in California. It’s been described as having, “floral notes with tones of lavender, dried berries and baking chocolate. Silky round entry with acid to balance the high fruit concentration.” Perfect for heavier meats but also easy drinking.




Another go to red blend for our BBQs is another red blend called “The Catalyst” from Apex in Washington State. It’s been described as, “Big, rich, and spicy, this has aromas of ripe red berry fruit with notes of cassis and black pepper. Flavors of ripe black currant and dark berry fruit.” Who says Washington Cabs can’t be bold? This one is wonderful.






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