Labor Day is the last big cookout of the season—and the grill is calling. Whether you’re smoking ribs or flipping burgers, don’t forget the wine.
Here’s your Labor Day BBQ pairing guide with simple wine suggestions that match your favorite backyard foods—because wine has a place at every pit.
🍔 Grilled Burgers + Zinfandel or Cabernet Sauvignon
Burgers are rich and smoky. Zinfandel brings ripe fruit and a peppery kick, while Cabernet Sauvignon cuts through cheese, bacon, or BBQ sauce.
🐖 Pulled Pork Sandwiches + Rosé or Grenache
Pulled pork is sweet, tender, and often saucy. A dry rosé or juicy Grenache cools the heat and plays nice with smoke and spice.
🍗 BBQ Chicken + Pinot Noir or Dry Riesling
Sticky, sweet barbecue sauce meets its match in Pinot Noir—light enough to not overpower, but earthy enough to complement the char. For spicier chicken, try a chilled Riesling.
🥩 Brisket or Beef Ribs + Syrah or Malbec
Brisket and ribs bring big beef flavor and smoke. Malbec is smooth and bold, while Syrah adds layers of black fruit, smoke, and spice.
🌽 Grilled Corn or Veggie Skewers + Sauvignon Blanc or Chardonnay
Grilled veggies love crisp whites. Sauvignon Blanc adds brightness to sweet corn and bell peppers. A lightly oaked Chardonnay pairs well with grilled zucchini or mushrooms.
🍖 Sausages + Tempranillo or GSM Blend
Spicy, smoky, or herbed sausages need structure and acidity. Tempranillo or a Grenache/Syrah/Mourvèdre blend will stand up to whatever’s in your bun.
Want more BBQ and wine pairings?
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