Wine and barbecue: be careful not to get burned.

On Sunday evenings in America, families gather for a ritual they call a barbecue.
In Italy, it's called "griglia," in Veneto "gradela," and everywhere, the grill brings people together to share the joy of being together and living out the emotions of summer in the open air.
In every family and group of friends, there's always a grill master. "Ah, no one does it like Mario." "Oh please, Franco is definitely more refined." "Are you kidding? And what about Gino's genius? Let's talk about that!" And so it goes… when the good weather comes, the grills fire up, and the expert chefs come out.

Usually, you can distinguish the firemasters, experts in wood, charcoal, and flames. Then, there are the cooks, skilled in preparing meat and vegetables for grilling (this is where everyone's secret techniques come into play…). Then there are the chatters, watching, and the patient ones who prepare the table settings, plates, forks, and glasses. Finally, there's the wine expert—the one who opens the bottle first to see if it smells of cork, the one who starts discussing labels and wine choices based on the quality of the meat, the type of dishes, etc. In other words, the sommelier, whether professional or amateur.

So, what wines pair well? First of all, don’t underestimate the grill. And even though we’re talking about meat, don’t just think of red wines. In fact, outdoors, a fresh, savory wine with a nice fruity and aromatic note is always a good choice. How about starting with some sparkling wine? Maybe a lovely Valdobbiadene Prosecco DOCG or a simple Prosecco DOC. Nice and chilled, refreshing, and especially good with grilled vegetables. Then, you might consider a savory, saline wine like a structured Lugana to pair with the meat or an excellent Arneis from Langhe.

If you add some traditional Italian cured meats to the grill, why not enjoy a nice Dolcetto or a slightly chilled Barbera? Or a spiced Bardolino or Valpolicella Ripasso, served at 10-12°C.
For meats like bacon and sausage, a fresh, sparkling Lambrusco would be a great pairing. For lamb chops or marinated chicken, a slightly acidic sparkling wine like a Durello Fattori or a Lugana Spumante would be ideal. For pork ribs and chops, choose wines with good acidity. For grilled steak or fillet, opt for more structured red wines, like Valpolicella Superiore, Nebbiolo, or an international blend.

So, it’s not always obvious that any wine will work with the grill. Ah, and if you’re really skilled with the coals and use the Brazilian churrasco technique, try grilling pineapple with a sprinkle of cane sugar and cinnamon on top. Pair this with a chilled Recioto di Soave DOCG or a fresh Passito… a perfect ending for an evening that should end with a hammock nearby!