Red
Masi Campofiorin Verona
Masi
Vénétie · Italie
View →Meat
BBQ & ribs
Fruit, body and enough freshness to stand up to smoke, char and the sweetness of BBQ sauce.
The pairing
Why it
works.
Ribs and BBQ dishes often bring together several powerful elements: rich meat, charred or smoky cooking, spices and a slightly sweet sauce. The wine needs enough fruit and intensity to stay present without adding unnecessary heaviness.
With a sweet, sticky BBQ sauce, favor reds that are generous in fruit with supple tannins. If the preparation is more smoky than sweet, a more savory, spicy wine can take over. For a spicy BBQ, always keep enough freshness.
In practice
With BBQ, don't look only at the meat: the sauce matters a lot. The sweeter it is, the more the wine should show fruit and avoid overly dry tannins. With very smoky or charred cooking, spicy, savory reds become particularly interesting.
In the glass
What to
look for.
Fruity Grenache01
Generous, spicy Syrah02
Balanced Zinfandel03
Fresh Malbec04
Supple Mediterranean red05
The LPV selection
Four bottles
for this dish.
A selection chosen from our bottle library based on their profile and affinity with this dish.
What to avoid
Austere, very tannic reds can seem even drier with a sweet BBQ sauce. Also avoid wines that are too delicate, which risk getting lost behind smoke and spices.
When serving
Serve reds around 15–16 °C. Even with a BBQ, a slightly chilled red often seems more balanced than a bottle served too warm.