Barbecue and wine: a match made in heaven...but picking the right juice isn't necessarily intuitive. So which bottles should you grab? Our go-to wines include off-dry Riesling for the spicier ribs, and Zinfandel and Pinot Noir for other pork cuts. We also wouldn't laugh at a dry sparkling wine — Cava or the party-vibes of pét nat — to cut through all the richness. For beef, we swing for spicy, earthy reds like Bordeaux, Northern Rhône Syrah, Tempranillo, and Chianti.
