![\"marinades-dips-herbs-grilled-dishes-on-a-table\"](\"https:\/\/magazin.ritschard-shop.ch\/wp-content\/uploads\/2026\/05\/marinaden-dips-kraeuter-grillspeisen-ritschard-weine-weinblog-weinmagazin-shop-1-1024x576.jpg\")
<\/figure>\n\nThe days when heavy red wine was automatically served with everything from the barbecue are over. Today, the texture and taste of the food being grilled are more important in deciding which wine to serve: Strong, tannin-rich wines go well with fatty meat, lighter ones with tender meat or vegetables. Roasted aromas, herbs, marinades, fat content and temperature have a significant influence on perception. A successful barbecue wine must therefore not only have power, but above all tension, drinking flow and precision. <\/p>\n\n
Wines for the barbecue season between elegance and character<\/h2>\n\n
The diversity of European wine regions in particular opens up fascinating possibilities during the barbecue season. Swiss wines impress with freshness and alpine clarity, Italian wines with Mediterranean warmth and soft fruit, while Spain and Portugal add powerful structure and spicy depth. Anyone who takes a closer look at wine knowledge quickly realizes that it is not the origin alone that is decisive, but the ability of a wine to absorb the aromas of the food to be grilled while retaining freshness. <\/p>\n\n
The summer atmosphere also changes the view of the wine itself. A strong red wine, which works wonderfully in winter, quickly becomes tiring on a hot barbecue evening. This is why many barbecue wines benefit from a slightly lower temperature. Elegant red wines in particular develop a remarkable precision and liveliness when slightly chilled. <\/p>\n\n Nevertheless, red wine remains the epitome of a successful barbecue for many guests. The interplay of embers, roasted aromas and dark fruit is almost primal. However, the style remains decisive. Modern wine accompaniments to barbecues focus less on pure power and more on structure, freshness and aromatic depth. <\/p>\n\n When juicy steak, tomahawk or slow-cooked grilled meat is put on the grill, you need wines with a backbone. Cabernet Sauvignon is therefore one of the great classics of the barbecue season. Its dark fruit, fine cassis notes and distinctive structure harmonize perfectly with strong roasted aromas. <\/p>\n\n This is particularly impressive in Mediterranean-influenced cuv\u00e9es such as the Pean Bolgheri Rosso from Tuscany. The combination of Cabernet Sauvignon, ripe fruit and subtle woody notes goes perfectly with grilled entrec\u00f4te or rosemary-roasted lamb. The wine picks up the smoky notes of the meat without masking its juiciness. At the same time, its elegant structure ensures that the barbecue never feels heavy, even on warm summer evenings. <\/p>\n\n The Ribera del Duero Finca Buenavista also impressively demonstrates why Spanish red wines have been among the best accompaniments for grilled meat for years. Its dense fruit, fine spiciness and powerful structure harmonize perfectly with dry-aged steak, grilled Iberico chops or spicy BBQ sauce. <\/p>\n\n Few grape varieties seem as naturally suited to the barbecue as Syrah. Peppery spice, dark fruit and a subtle smokiness almost mirror the roasted flavors of the grilled food. <\/p>\n\n The Syrah Les Pyramides by Adrian & Diego Mathier from Valais achieves this particularly impressively. Its distinctive peppery note, dark aroma and alpine freshness make it an excellent accompaniment to lamb chops, hearty beef dishes or spicy barbecued kebabs. Especially with meat grilled over open embers, this wine develops a remarkable tension between power and elegance. <\/p>\n\n Mediterranean herbs such as rosemary, thyme and sage also find an ideal partner in Syrah Les Pyramides. The herbal spice of the grilled food and the characteristic aroma of the wine intertwine elegantly and create the depth that characterizes great barbecue evenings. <\/p>\n\n Not every grilled dish requires strength. Especially with veal, pork, poultry or grilled vegetables, elegant Pinot Noir styles often show much more finesse than heavy red wines. <\/p>\n\n The Pinot Noir Nouveau Salquenen from Adrian & Diego Mathier has exactly the freshness and finesse that makes modern barbecue cuisine so exciting. Its red fruit, lively acidity and silky structure harmonize perfectly with chicken kebabs, grilled pork loin or grilled Mediterranean vegetables. <\/p>\n\n This Pinot Noir shows great class, especially on warm summer evenings. Served slightly chilled, it is animating and precise. Especially with grilled cheese or vegetarian grilled dishes, it creates a remarkable lightness. <\/p>\n\n The autochthonous Valais grape variety Cornalin is one of the most characterful Swiss red wines of all. Dark fruit, herbal spice and a distinctive freshness give it an unmistakable personality. <\/p>\n\n The Cornalin Les Pyramides from Adrian & Diego Mathier is an excellent accompaniment to strong grilled dishes with a Mediterranean aroma. Grilled lamb kebabs, game sausages or eggplants with herbs in particular develop an impressive depth with this wine. <\/p>\n\n What makes Cornalin particularly exciting is its combination of alpine freshness and spicy structure. It is therefore never tiring, especially during long barbecues in the open air, but always precise and lively. <\/p>\n\n Merlot is one of the most versatile barbecue wines around. Its soft structure and dark fruit harmonize perfectly with burgers, spare ribs or slow-cooked BBQ. <\/p>\n\n The Merlot Les Pyramides from Adrian & Diego Mathier impressively demonstrates why this grape variety is so popular with barbecue fans. Ripe fruit, fine spice and smooth tannins combine perfectly with caramelized roasted aromas and smoky BBQ sauce. <\/p>\n\n This wine develops a remarkable harmony, especially with burgers with bacon or spicy grilled dishes. The fruit of the Merlot absorbs the sweetness of the sauce, while its structure provides enough tension for strong grilled meat. <\/p>\n\n Although Switzerland is one of the smaller wine-producing countries in Europe in terms of surface area, it has an exceptionally diverse wine culture. Between the sun-drenched terraces of Valais, the steep vineyards on Lake Geneva, the chalky soils of Vaud and the German-speaking wine regions of Switzerland, wines full of character are produced with remarkable originality. Especially in the barbecue season, Swiss wines show qualities that perfectly match modern barbecue enjoyment: Freshness, precision, elegant structure and an often impressive balance between strength and lightness. <\/p>\n\n \u00a9 Lausanne Tourisme – Vineyards in Lavaux on Lake Geneva<\/p>\n\n This style is strongly influenced by the country’s alpine topography. Many vineyards are located on slopes with large temperature differences between warm days and cool nights. It is precisely these conditions that ensure that Swiss wines retain a lively acidity and clear aroma even when the fruit is ripe. This proves to be a great advantage, especially on warm summer evenings. After all, barbecued dishes not only require structure, but also freshness and fluidity. <\/p>\n\n Added to this is the enormous diversity of indigenous grape varieties and regional styles. While Valais produces characterful red wines with spice and depth, Vaud often impresses with elegance and precision. Many Swiss wines also have a subtle minerality and finesse that harmonizes perfectly with Mediterranean herbs, grilled vegetables or fine roasted aromas. <\/p>\n\n This is precisely why Swiss wines are ideal for modern barbecue cuisine. They are rarely overloaded or heavy with alcohol, but accompany the food with calm, tension and aromatic clarity. Whether strong meat, grilled fish or vegetarian grilled dishes – Swiss wine culture offers a convincing wine accompaniment for almost every style. <\/p>\n\n The Yvorne Feu d’Amour from Chablais combines fine spice with remarkable elegance. This wine is particularly great with veal, grilled herb vegetables or lighter meats. <\/p>\n\n Its freshness ensures that even stronger roasted aromas never dominate. At the same time, it has enough structure to accompany Mediterranean grilled dishes with confidence. <\/p>\n\n The Divico grape variety is exemplary of the modern Swiss wine scene. The Divico Elias Bachmann impresses with its dark fruit, distinctive spiciness and remarkable clarity. <\/p>\n\n This wine works particularly well with spicy sausages, marinated beef or vegetarian grilled dishes with peppers and herbs. Its freshness gives it amazing versatility. <\/p>\n\n The D\u00e9zalay Rouge Grand Cru shows how elegant Swiss red wine can be. Its fine tannin structure and subtle spiciness make it an excellent accompaniment to grilled lamb, beef shank or mature grilled cheese. <\/p>\n\n Especially for stylish barbecues on terraces or in the garden, this wine displays the quiet noblesse that characterizes great Swiss wines.<\/p>\n\n Hardly any other country combines wine, food and summer as naturally as Italy. Between the rolling hills of Tuscany, the hot plains of Apulia and the cooler wine landscapes of Piedmont, red wines are produced that seem to be made for long barbecues in the open air. Mediterranean herbs, olive oil, open fires and aromatic meat dishes have been part of Italian food culture for centuries – as have the wines that accompany this cuisine. <\/p>\n\n Italy’s climatic diversity in particular ensures that there is a suitable style for almost every barbecue dish. While the south of the country produces powerful, sun-drenched red wines with dark fruit, the north often produces fresher and more elegant wines with lively acidity and a fine structure. It is precisely this combination that makes Italian wines so exciting for the barbecue season. They have warmth and character, but at the same time retain enough freshness to never seem heavy, even on hot summer evenings. <\/p>\n\n This is particularly impressive in grilled dishes with a Mediterranean aroma. Herbs such as rosemary, oregano or thyme, but also roasted aromas, garlic and spicy sauces harmonize perfectly with Italian red wines. Many of these wines also have that smooth texture that makes them ideal companions for convivial barbecues with friends. <\/p>\n\n Apulia, the sunny heel of the Italian boot, is one of the hottest wine regions in Europe. The proximity to the sea, calcareous soils and intense sunshine produce red wines with dense fruit, soft structure and remarkable warmth. The Primitivo grape variety in particular has become one of the most popular barbecue wines in recent years. <\/p>\n\n The Primitivo di Manduria Masseria Trajone is a perfect example of why this style harmonizes so well with a strong BBQ. Ripe blackberry and plum aromas meet fine spicy notes and a velvety texture that goes perfectly with spare ribs, pulled pork or slow-cooked grilled meat. The slightly sweet fruit of the wine elegantly picks up the caramelized roasted aromas of many BBQ sauces. <\/p>\n\n Despite its richness, a good Primitivo never comes across as clumsy. Instead, it has a warm, Mediterranean generosity that is particularly impressive at large outdoor barbecues. When the aroma of smoke, meat and herbs fills the garden, a Primitivo di Manduria reveals its great strength. <\/p>\n\n Piedmont in northern Italy is known for some of the most elegant red wines in Europe. While powerful Nebbiolo wines often receive a lot of attention, Barbera is still underestimated – especially during the barbecue season, and quite wrongly so. The grape variety combines lively acidity with juicy fruit and a remarkable freshness that makes it an ideal accompaniment to summer barbecue dishes. <\/p>\n\n The Tirteo Barbera d’Asti impressively expresses precisely these characteristics. Its red fruit, animating acidity and supple structure harmonize perfectly with spicy salsiccia, grilled chicken or grilled Mediterranean vegetables. Barbera is particularly elegant with grilled dishes based on herbs or tomatoes. <\/p>\n\n What makes Barbera particularly exciting is its ability to balance fat and roasted aromas without being heavy. While some powerful red wines tire on warm summer evenings, a Barbera always remains lively and fresh. This is precisely why it is ideal for long barbecue evenings on terraces or in the garden, where the focus is on enjoyment and conviviality. <\/p>\n\n The Tuscan coastal region of Bolgheri is now one of Italy’s most renowned red wine origins. The Mediterranean climate, the proximity to the sea and the cool night breezes create ideal conditions for elegant cuv\u00e9es with an international character. Cabernet Sauvignon, Merlot and Cabernet Franc produce wines here that impressively combine power and sophistication. <\/p>\n\n The Pean Bolgheri Rosso is a perfect example of why Bolgheri wines go so well with barbecue. Dark fruit, fine herbal spices and elegant wood notes give it the balance between structure and freshness that is particularly important with high-quality grilled meat. <\/p>\n\n This wine is particularly great with entrec\u00f4te, beef tagliata or rosemary lamb. Its tannins pick up on the roasted aromas of the grilled food, while the Mediterranean aroma of the wine harmonizes perfectly with herbs and olive oil. At the same time, the Tuscan elegance ensures that even strong grilled dishes never seem overloaded. <\/p>\n\n The Veneto wine region in the north-east of Italy is best known worldwide for Amarone. However, Ripasso is less spectacular, but often much more versatile in the barbecue season. This style combines freshness and structure with that warm, slightly sweet fruit that goes perfectly with roasted aromas. <\/p>\n\n The Ripasso Monteforte reveals its great strength particularly where smoke, embers and caramelized notes come together. Slow-cooked meat dishes, grilled beef ribs or spicy BBQ sauces find an ideal partner in this wine. <\/p>\n\n Aromas of dark cherries, dried fruit and fine spices are typical of Ripasso. This combination in particular harmonizes wonderfully with intense barbecue flavours. At the same time, the wine has enough structure to accompany strong meats with confidence. <\/p>\n\n Ripasso is particularly great on cooler summer evenings. When the sun slowly disappears, the embers are still giving off heat and the aroma of grilled food mingles with herbs and smoke, those moments arise for which Italian barbecue wines seem to be made for. <\/p>\n\n The Iberian Peninsula is one of the most fascinating wine regions in Europe. Spain and Portugal not only share a centuries-old barbecue and food culture, but also a climate that seems to be made for characterful red wines with depth, spice and Mediterranean warmth. Between dry plateaus, barren slate terraces and sun-drenched river valleys, wines are created that are made for the intense aromas of a summer barbecue. <\/p>\n\n It is precisely the combination of plenty of sunshine, large temperature differences between day and night and often mineral soils that gives many Iberian wines the blend of strength and freshness that is so crucial when enjoying a barbecue. Strong grilled meat, smoke, roasted aromas and spicy BBQ sauce call for wines with structure and character, but at the same time they should never be heavy or tiring on warm summer evenings. <\/p>\n\n The variety of styles is particularly exciting. While Spanish regions such as Rioja, Priorat or Ribera del Duero often focus on structure, spice and depth, Portuguese red wines often impress with dark fruit, soft tannins and remarkable accessibility. It is precisely this combination that makes the Iberian peninsula one of the most interesting regions of origin for wines for the barbecue season. <\/p>\n\n Rioja is one of the great classics of the Spanish wine world. Located in the north of Spain and influenced by both the Atlantic Ocean and the continental climate of the interior, red wines with remarkable elegance and ageing potential are produced here. The Tempranillo grape in particular shapes the character of the region. It produces the combination of red fruit, fine spice and silky structure that has made Rioja famous worldwide. <\/p>\n\n A Rioja Reserva such as the Rioja Edulis Reserva is a perfect example of why this style goes so well with barbecues. The ageing in wooden barrels produces fine notes of vanilla, spices and slightly smoky nuances, which combine wonderfully with the roasted aromas of a barbecue. At the same time, the wine retains enough freshness to ensure that even strong barbecue dishes never seem heavy. <\/p>\n\n This Rioja works particularly impressively with grilled lamb, chorizo or Iberico pork. The spicy aromas of Mediterranean cuisine pick up on the fine woody notes of the wine, while the fruit of the Tempranillo elegantly softens the slight spiciness of many barbecue marinades. The great strength of this style is particularly evident during long barbecue evenings with friends: power and elegance are always in balance. <\/p>\n\n Few regions in Spain are as synonymous with powerful red wines as Ribera del Duero. Situated high above the Duero River, extreme temperature differences between hot days and cool nights shape the character of the wines. These climatic conditions ensure an exceptional concentration of fruit, but also freshness and structure. <\/p>\n\n The Ribera del Duero Finca Buenavista impressively brings precisely these characteristics to the glass. Dark berry aromas, dense structure and fine roasted aromas make it an ideal companion for hearty grilled meat. This wine develops enormous depth, especially with dry-aged steak, tomahawk or slow-cooked beef ribs. <\/p>\n\n Its distinctive tannins harmonize perfectly with the roasted aromas of the grilled food, while the ripe fruit brings enough fullness to absorb even more intense BBQ sauces. A Ribera del Duero reveals its impressive presence, especially at large barbecues where strong meats take center stage. <\/p>\n\n Priorat is one of Spain’s most spectacular wine landscapes. The steep slate terraces in the hinterland of Catalonia are among the most demanding vineyards in Europe. The barren soils store the heat of the sun during the day and slowly release it again at night. This results in exceptionally concentrated wines with mineral depth and striking structure. <\/p>\n\n A wine like the Priorat Anjoli expresses this origin impressively. Dark fruit, spicy herbal aromas and an almost stony minerality give it enormous tension. This wine really comes into its own when paired with heavily roasted grilled meat. <\/p>\n\n Priorat works particularly impressively with dry-aged beef or intense barbecues with strong roasted aromas. The mineral structure of the wine acts as a counterbalance to the juiciness of the meat, while its dark aromas harmonize perfectly with smoke and embers. Despite its power, a good Priorat always retains enough freshness to remain elegant even on warm summer evenings. <\/p>\n\n Portugal is still one of the most underrated wine countries in Europe. Between the Douro Valley, the Alentejo and the coastal regions of the country, red wines full of character are produced with remarkable originality. Many Portuguese wines are based on indigenous grape varieties that are hardly known outside the country, but offer a fascinating variety for this very reason. <\/p>\n\n The Portuguese Carta is a perfect example of why Portuguese red wines are ideal for the barbecue season. Dark berry aromas, fine spicy notes and soft tannins give it an accessible yet characterful style. Unlike some very powerful red wines, it never comes across as overloaded, but always retains a pleasant freshness. <\/p>\n\n Carta is particularly harmonious with grilled pork, spicy chicken dishes or Mediterranean meats. Its fruit elegantly picks up the roasted aromas of the grilled food, while the fine spiciness plays perfectly with herbs and marinades. The strength of such Portuguese wines is particularly evident at relaxed barbecue parties in the garden or on terraces: they combine uncomplicated enjoyment with an astonishing amount of character. <\/p>\n\n The modern barbecue season is no longer just about meat. Fish, vegetables and vegetarian dishes are now a matter of course. This is where white wine shows its great qualities. <\/p>\n\n Sauvignon Blanc harmonizes perfectly with grilled prawns, trout or herb vegetables. Riesling brings freshness to Asian-inspired grilled dishes, while Chenin Blanc works wonderfully with corn on the cob, halloumi or lightly caramelized vegetables. <\/p>\n\n Tofu also benefits from precise wine pairing. The marinade is always the decisive factor. Herbs, lime or sesame call for freshness and aromatic clarity. <\/p>\n\n A great barbecue wine only reveals its quality at the right temperature. Especially in summer, many red wines are served far too warm. Slightly chilled, they are more precise, fresher and more elegant. <\/p>\n\n The glass also has a greater influence on enjoyment than many guests suspect. Robust universal glasses combine suitability for everyday use with sufficient space for aroma and structure. <\/p>\n\n Ultimately, however, the barbecue season is not just about perfect technology. It thrives on atmosphere, on conversations in the garden, on friends around the table and on the smell of the embers slowly drifting through the evening. This is exactly where great wines unfold their most beautiful effect. <\/p>\n\n Red wine as well as white wine and ros\u00e9 are suitable for barbecuing. The decisive factor is the food being grilled. Hearty grilled meat often harmonizes with Cabernet Sauvignon, Syrah or Rioja, while Sauvignon Blanc or Chenin Blanc go perfectly with fish and vegetables. <\/p>\n\n For a barbecue, we recommend a versatile wine selection with white wine, ros\u00e9 and more elegant red wine. This is a flexible way to accompany different barbecue dishes. <\/p>\n\n Alongside beer, wine is one of the most popular accompaniments to barbecues today. Fresh, balanced barbecue wines with a clear aroma and moderate temperature are particularly popular. <\/p>\n\n In winter, stronger red wines with more structure are often preferred. Spicy wines with dark fruit harmonize particularly well with braised dishes and hearty food. <\/p>\n","protected":false},"excerpt":{"rendered":" The best wine companions for embers, gardens and big summer evenings.<\/p>\n","protected":false},"author":7,"featured_media":14434,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[],"tags":[58],"class_list":["post-14436","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","tag-producers"],"_links":{"self":[{"href":"https:\/\/magazin.ritschard-shop.ch\/en\/wp-json\/wp\/v2\/posts\/14436","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/magazin.ritschard-shop.ch\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/magazin.ritschard-shop.ch\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/magazin.ritschard-shop.ch\/en\/wp-json\/wp\/v2\/users\/7"}],"replies":[{"embeddable":true,"href":"https:\/\/magazin.ritschard-shop.ch\/en\/wp-json\/wp\/v2\/comments?post=14436"}],"version-history":[{"count":1,"href":"https:\/\/magazin.ritschard-shop.ch\/en\/wp-json\/wp\/v2\/posts\/14436\/revisions"}],"predecessor-version":[{"id":14437,"href":"https:\/\/magazin.ritschard-shop.ch\/en\/wp-json\/wp\/v2\/posts\/14436\/revisions\/14437"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/magazin.ritschard-shop.ch\/en\/wp-json\/wp\/v2\/media\/14434"}],"wp:attachment":[{"href":"https:\/\/magazin.ritschard-shop.ch\/en\/wp-json\/wp\/v2\/media?parent=14436"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/magazin.ritschard-shop.ch\/en\/wp-json\/wp\/v2\/categories?post=14436"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/magazin.ritschard-shop.ch\/en\/wp-json\/wp\/v2\/tags?post=14436"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}![\"\"](\"https:\/\/magazin.ritschard-shop.ch\/wp-content\/uploads\/2026\/05\/freunde-am-tisch-essen-grillspeisen-trinken-wein-ritschard-weine-blog-shop-weinmagazin-1024x576.jpg\")
<\/figure>\n\nRed wine and grilled meat in balance<\/h2>\n\n
Cabernet Sauvignon with steak and hearty BBQ<\/h3>\n\n
![\"pean-bolgheri-rosso-bottle-alongside-grilled-steak\"](\"https:\/\/magazin.ritschard-shop.ch\/wp-content\/uploads\/2026\/05\/pean-bolgheri-rosso-gegrilltes-steak-roitschard-weine-magazin-blog-shop-1024x576.jpg\")
<\/figure>\n\nSyrah and the magic of roasted aromas<\/h3>\n\n
![\"barbecue-spit-with-meat-to-syrah-red-wine\"](\"https:\/\/magazin.ritschard-shop.ch\/wp-content\/uploads\/2026\/05\/grillspiess-mit-fleisch-zu-syrah-rotwein-ritschard-weine-weinblog-magazin-shop-1024x576.jpg\")
<\/figure>\n\nPinot Noir as an elegant barbecue wine<\/h3>\n\n
Cornalin and the alpine spice of Valais<\/h3>\n\n
![\"lamb-racks-with-vegetables-and-cornalin-les-pyramides\"](\"https:\/\/magazin.ritschard-shop.ch\/wp-content\/uploads\/2026\/05\/lammracks-mit-gemuese-und-cornalin-les-pyramides-ritschard-weine-weinblog-magazin-shop-1024x576.jpg\")
<\/figure>\n\nMerlot between fruit and smoke<\/h3>\n\n
Swiss wines for the barbecue season<\/h2>\n\n
![\"vineyards-lavaux-switzerland-at-lake-genève-in-the-evening-light\"](\"https:\/\/magazin.ritschard-shop.ch\/wp-content\/uploads\/2026\/05\/weinberge-lavaux-schweiz-ritschard-magazin-shop-weine-1024x576.jpg\")
<\/figure>\n\nYvorne Feu d’Amour with veal and vegetables<\/h3>\n\n
Divico and modern grill kitchen<\/h3>\n\n
![\"\"](\"https:\/\/magazin.ritschard-shop.ch\/wp-content\/uploads\/2026\/05\/grillwuerste-mit-divico-rotwein-elias-bachmann-1024x576.jpg\")
<\/figure>\n\nD\u00e9zalay Rouge Grand Cru with refined grilled dishes<\/h3>\n\n
Italian barbecue wines full of warmth and fruit<\/h2>\n\n
![\"vineyards-italy-piemont-alba-ritschard-wine-blog-magainz-shop\"](\"https:\/\/magazin.ritschard-shop.ch\/wp-content\/uploads\/2026\/05\/weinberge-italien-piemont-alba-ritschard-weine-blog-magainz-shop-1024x576.jpg\")
<\/figure>\n\nPrimitivo di Manduria with BBQ and spare ribs<\/h3>\n\n
![\"spare](\"https:\/\/magazin.ritschard-shop.ch\/wp-content\/uploads\/2026\/05\/spareribs-auf-einem-holzbrett-mit-dem-primitivo-di-manduria-masseria-trajone-ritschard-shop-1024x576.jpg\")
<\/figure>\n\nBarbera d’Asti as a versatile summer wine<\/h3>\n\n
![\"grilled-vegetables-with-red-wine-barbera-dasti-tirteo-superiore\"](\"https:\/\/magazin.ritschard-shop.ch\/wp-content\/uploads\/2026\/05\/grillgemuese-mit-rotwein-barbera-dasti-superiore-ritschard-shop-weine-zu-grillgerichten-1024x576.jpg\")
<\/figure>\n\nBolgheri Rosso between elegance and structure<\/h3>\n\n
![\"lamb-chops-rosemary-grilled\"](\"https:\/\/magazin.ritschard-shop.ch\/wp-content\/uploads\/2026\/05\/lamm-chops-rosmarin-gegrillt-ritschard-weine-shop-magazin.blog_-1024x576.jpg\")
<\/figure>\n\nRipasso and caramelized roasted aromas<\/h3>\n\n
Spain and Portugal as powerful BBQ companions<\/h2>\n\n
![\"spanish-flag-with-three-spanish-red-wines\"](\"https:\/\/magazin.ritschard-shop.ch\/wp-content\/uploads\/2026\/05\/spanische-flagge-mit-drei-spanischen-rotweinen-ritschard-shop-weine-magazin-blog-1024x576.jpg\")
<\/figure>\n\nRioja Reserva and Mediterranean spice<\/h3>\n\n
![\"grilled-iberico-pork\"](\"https:\/\/magazin.ritschard-shop.ch\/wp-content\/uploads\/2026\/05\/gegrilltes-iberico-schweinz-ritschard-shop-weine-agazin-blog-foodpairing-1024x576.jpg\")
<\/figure>\n\nRibera del Duero between power and precision<\/h3>\n\n
![\"tomahawksteak-grilled-ribera-del-duero-finca-buenavista\"](\"https:\/\/magazin.ritschard-shop.ch\/wp-content\/uploads\/2026\/05\/tomahawksteak-gegrillt-ribera-del-duero-finca-buenavista-ritschard-weine-magazin-blog-shop-foodpairing-1024x576.jpg\")
<\/figure>\n\nPriorat and the power of dark fruit<\/h3>\n\n
Carta from Portugal for summer barbecues<\/h3>\n\n
![\"grilled-spicy-chicken-carta-red-wine-portugal-foodpairing\"](\"https:\/\/magazin.ritschard-shop.ch\/wp-content\/uploads\/2026\/05\/gegrilltes-wuerziges-poulet-carta-rotwein-portugal-foodpairing-ritschard-weine-shop-magazin-blog-1024x576.jpg\")
<\/figure>\n\nWhite wine, grilled fish and vegetables<\/h2>\n\n
![\"grilled-fish-sauvignon-blanc-edulis-foodpairing\"](\"https:\/\/magazin.ritschard-shop.ch\/wp-content\/uploads\/2026\/05\/gegrillter-fisch-sauvignon-blanc-edulis-foodpairing-ritschard-weine-shop-blog-magazin-1024x576.jpg\")
<\/figure>\n\nTemperature, glass and atmosphere<\/h2>\n\n
\n\nFrequently asked questions (FAQ) about wines for the barbecue season<\/h2>\n\n
What wine do you drink with a barbecue?<\/h4>\n\n
Which wine goes well with a barbecue?<\/h4>\n\n
What do you drink with a barbecue?<\/h4>\n\n
Which wines are suitable for winter?<\/h4>\n\n