Fantasy football draft season has arrived, and August 21—National Fantasy Football Draft Day—is the perfect excuse to gather your league, fire up the smoker and start building your roster.
Of course, no draft is complete without a table full of football food. Beer may receive most of the attention on draft night, but smoky, spicy and saucy barbecue snacks can be fantastic with wine.
Here are five BBQ-and-wine pairings worthy of a place on your draft board.
Smoked Buffalo Wings and Off-Dry Riesling
Smoked Buffalo wings combine two powerful elements: wood-smoke flavor and spicy Buffalo sauce. Fortunately, an off-dry Riesling can handle both.
The wine’s touch of sweetness helps calm the heat, while its high acidity cuts through the chicken skin, butter and blue cheese or ranch dressing. Riesling’s fruit-forward character also provides a refreshing contrast to the smoke.
Why it works: Sweetness counters the heat, acidity balances the richness and vibrant fruit stands up to the smoke.
Pulled Pork Sliders and Zinfandel
Pulled pork sliders deliver smoky meat, tangy barbecue sauce and often a crunchy, creamy layer of coleslaw. Zinfandel has the personality to bring all of those elements together.
Its ripe blackberry and raspberry flavors complement sweeter barbecue sauces, while its peppery spice fits naturally alongside the pork’s smoky bark. Choose a fruit-forward Zinfandel that has body without being excessively high in alcohol.
Why it works: Zinfandel’s bold fruit and spice complement smoky pork and sweet, tangy barbecue sauce.
Smoked Sausage Bites and Syrah
Smoked sausage is savory, fatty, peppery and intensely flavored. This is no time to draft a delicate wine.
Syrah brings dark fruit, black pepper and savory notes that echo the seasoning and smoke in the sausage. Its tannins and acidity also help balance the richness of each bite.
If the sausage is especially spicy, look for a juicy, fruit-driven Syrah rather than one with very high alcohol, which can make the heat feel more intense.
Why it works: The wine’s peppery, smoky and savory qualities mirror the sausage while its structure handles the fat.
Brisket Nachos and Malbec
Brisket nachos may be the first-round favorite of the entire spread. Smoked beef, melted cheese, barbecue sauce, jalapeños and crisp tortilla chips create a dish that demands a substantial wine.
Malbec is ready for the challenge. Its dark-fruit flavors complement the beef and barbecue sauce, while its moderate tannins provide structure without overwhelming the nachos. It’s bold, approachable and easy to enjoy throughout a long draft.
Why it works: Malbec has enough fruit and structure for brisket but remains smooth enough to work with cheese and toppings.
Bacon-Wrapped Jalapeño Poppers and Sparkling Rosé
Bacon-wrapped jalapeño poppers offer smoke, salt, fat, creaminess and heat—all in a single bite. Sparkling rosé brings exactly the kind of contrast they need.
The bubbles cut through the bacon and cream cheese, while the wine’s berry flavors provide relief from the jalapeño heat. Served well chilled, it refreshes the palate and gets you ready for the next popper.
Why it works: Bubbles cleanse the palate, acidity balances the richness and fresh fruit softens the spice.
Put These Pairings on Your Draft Board
Your fantasy roster may take weeks to evaluate, but this BBQ-and-wine lineup is ready for opening day:
- Smoked Buffalo wings with off-dry Riesling
- Pulled pork sliders with Zinfandel
- Smoked sausage bites with Syrah
- Brisket nachos with Malbec
- Bacon-wrapped jalapeño poppers with sparkling rosé
These pairings aren’t unbreakable rules. Barbecue flavors can change depending on the wood, rub, sauce and cooking method, so use the recommendations as a starting point. The best pick is ultimately the wine that tastes good to you.
Now set your lineup, pour a glass and try not to draft three quarterbacks before filling your running back slots.
Want more ideas for pairing wine with the smoker?
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Download my free guide: Smoke & Sip: A Guide to Barbecue and Wine Pairing
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