The sun is shining, and an amazing realisation dawns on you: after months or rain and cold, it is finally barbecue season! As you head out to the garden to dust off your barbecue, your natural reflex may be to grab a chilled beer. But don’t automatically banish wine to the cellar – there are a number of wine styles that pair beautifully with barbecued meat. Having barbecue under the beautiful weather was a great idea! Especially when you are with your family and friends, having a good time together, go build your own BBQ Hut and enjoy your barbecue with them, visit Outdoor Studios website.

Young, bold, spicy reds pair wonderfully with barbecued beef and lamb. Try a youthful Aussie Shiraz or a Côtes du Rhône from France. Grilled pork sausages or pork chops would be divine next to a youthful Merlot – very tannic reds would not be a good choice given the high salt content in pork sausages. These youthful reds can even be served slightly chilled (although not as cold as you may serve a white wine).

A hugely underrated – but brilliant – partner for summer grilling is dry Rosé. The refreshing crispness and notes of red fruit offered by a Provence Rosé make it the perfect companion to barbecued chicken or grilled prawns. Rosé is actually extremely versatile and can handle a variety of flavours, so don’t worry about overpowering it with spicy or sticky sauces.

If in doubt, opt for an unoaked, dry, youthful Sauvignon Blanc. Look for a bottle from Malborough or alternatively a Sancerre from France’s Loire Valley.

Vegetarians, fear not – grilled skewers of vegetables such as tomatoes and mushrooms would sit wonderfully with a Pinot Noir. The earthy and slightly gamey flavours of this wine make it a match made in heaven.

So there you have it – a simple and straightforward guide to pairing wine with your barbecue. Now, where can I find a glass?