Few things capture the spirit of summer like smoke curling off the grill, the sizzle of meat, and a glass of Zinfandel in hand. America’s heritage grape was practically made for BBQ, and as Liz Thach, MW, recently wrote in Forbes:

“Zinfandel is a natural with the grill, because its vivid red fruit and warm spice cuts through smoky, charred flavors while complementing sweet sauces and marinades.”

That’s the magic of Zin—it doesn’t just pair, it performs.

On zinfandel.org, we’ve long celebrated Zin’s versatility at the table, and our recipes prove how effortlessly it moves from bottle to barbecue pit. Take our Black Pepper Marinated Tri-Tip, where Zinfandel forms the backbone of the marinade, mingling with herbs, garlic, shallots, and warming spices. After a few hours, the meat is kissed by the grill and finished with a glossy Zinfandel-and-honey reduction. Sliced thin with a sprinkle of fleur de sel, it’s a dish that captures both rustic charm and refined flavor.

Or consider Zinfandel-Glazed BBQ Beef Short Ribs, where the wine isn’t just poured alongside—it’s woven into the dish itself. Braised slowly with onion, celery, garlic, peppers, stock, and BBQ sauce, the ribs emerge fall-off-the-bone tender, served with horseradish mashed potatoes and sweet corn salad for a complete Zin-worthy feast.

And the inspiration doesn’t stop there. As Thach points out, “Zinfandel is excellent with smoked brisket, grilled lamb, pulled pork, BBQ chicken, sausages, and even grilled vegetables like portobello mushrooms and eggplant.” In other words, no matter what’s on the grill—or in the smoker—Zinfandel has the fruit, spice, and structure to meet it. From a smoky brisket to lamb skewers, from ribs to charred portobellos, Zin rises to the challenge.

Zinfandel’s story with BBQ goes beyond bold reds. As Thach reminds us: “Don’t just stop at red zinfandel. Many producers also craft other styles of Zinfandel, such as sparkling, rosé… For those who prefer a lighter style of wine, consider these alternatives. They can also pair with lighter BBQ dishes such as grilled white fish, asparagus, or other grilled veggies or fruit sides (don’t forget about grilled peach and burrata salad!).” These styles show Zin’s playful side—from crisp rosés and refreshing sparklers to blends…—offering options that shine with seafood, vegetables, and fruit-laced BBQ plates.

The best part? Zinfandel adapts to the moment. Chill it slightly to make its bright fruit pop against spicy sausages or BBQ chicken. Choose a single-vineyard bottling to draw out nuance with lamb or brisket. Or simply let an old-vine Zin show its boldness against rich, saucy short ribs. Whether you’re pouring it in the marinade, braising with it, or raising a glass beside your plate, Zinfandel turns every bite of BBQ into a celebration.

Because when it comes to fire, smoke, and flavor, the verdict is clear: “Zinfandel is a natural with the grill.”

Blog Author: Zinfandel Advocates & Producers (ZAP)

References:

• Liz Thach, MW. Zinfandel and BBQ: A Match Made in Grilling Heaven. Forbes, August 15, 2025. Read the full article here https://lizthachmw.com/

• ZAP Recipes: Black Pepper Marinated Tri-Tip | Zinfandel-Glazed BBQ Beef Short Ribs