Summer’s still here, and that means BBQs, bold flavours, and better drinks. Whether you’re flipping burgers or over-charring sausages, what’s in your glass deserves just as much love. 

From wine and whisky to mezcal and more, here’s what our BBQ Pairing Guide on what to pour when the grill gets going.

Bubbles that cut through the smoke

Here’s the fizz that bites back (in the best of ways, of course).

Nyetimber Blanc de blancs 2016 English Sparkling Wine

A class act with a zesty edge. Think Côte des Blancs swagger meets classic English charm. 

On the nose: Orchard fruit, white blossom, and a whisper of buttery shortbread.

The palate: Citrus zest, greengage, and that signature chalky snap.

The finish: Creamy (it’s a chardonnay, after all), savoury, and fresh as sea spray.

Pair it with: Barbecued sea bass.

Why it works: The wine’s bright acidity slices through the oiliness of the fish, while its texture plays matchmaker with the char.

Why we love it:

100% Chardonnay, aged for six years before release… this is what happens when English sparkling gets serious (but still knows how to have a good time).

Mas del Serral Organic Sparkling, Pepe Raventos, Penedes, 2012

This one’s for the natural wine evangelists who also secretly love order and elegance.

On the nose: Apricot, peach, baked apple and roasted nuts.

The palate: Orchard fruit and citrus wrapped in tight mineral tension.

The finish: Long, savoury, and quietly intense.

Pair it with: Grilled halloumi, peppers and olives.

Why it works: The wine’s savoury, salty backbone hugs the brininess of the olives and that squeaky, flame-kissed cheese.

Why we love it: This is a biodynamic, low-intervention Cava alternative that spends close to a decade on its lees. Complex? Yes. Overcomplicated? Never.

Taittinger Comtes de Champagne Rosé, 2011

Structured, but with just the right amount of show-off.

On the nose: Intense wild strawberries and raspberries and a touch of sweet spice rise over warm, buttery croissants.

The palate: It’s delicate, chalky mousse carries cherries, peaches, floral lift and fine red fruit depth. 

The finish: Long and luxurious. Red berries, shortbread, herbs and a hint of a little something savoury. 

Pair it with: BBQ Lobster Thermidor.

Why it works: The red berry elegance and fine mousse lift the richness of lobster and Thermidor sauce. As for the savoury finish? It slightly flirts with the char. Indulgence at its finest (but with bubbles).

Why we love it: Made with 14% still Pinot Noir, ages 8 years before release; this champagne has elegance, colour and confidence. 

Coming in (red) hot: big wines for big flames

Because, who says reds can’t handle the heat?

Pulenta Estate Gran Malbec X, Uco Valley, Mendoza

The red that took things to a higher level (literally); if Malbec wore a tuxedo, we reckon it would be this.

On the nose: Think blackberry and blueberry compote, plum and black truffle.

The palate: Full-bodied, juicy and smooth with dark chocolate, and toasted coconut.

The finish: Persistent, with a strong qualitative claim. 

Pair it with: A seriously good ribeye steak (30+ days matured, obviously).

Why it works: Big flavours need bold backup. The tannin brings out the meatiness. The acidity lifts the char. And the whole thing just sings of steakhouse vibes.

Why we love it: Grown at 1200m above sea level and treated with the same care as a Bordeaux First Growth, this is one for the “I only drink red” crew.

Penfolds, Bin 798 RWT Shiraz, Barossa Valley, 2018

Meet the smooth-talking Aussie with a serious side.

On the nose: Iconic blueberry pie, loganberry, liquorice, dark chocolate and hazelnut. Icing sugar and crème brûlée lift, with ironstone grounding it in Barossa.

The palate: Velvety and rich (think Black Forest gateau and redcurrant), with silky, cashmere-like tannins.

The finish: Plush, poised, persistent. Pure opulence, never overdone.

Pair it with: Pulled pork and cowboy beans.

Why it works: Plush fruit and polished spice play perfectly with smoky-sweet BBQ; refined tannins keep every bite in check.

Why we love it: A “Red Winemaking Trial” (that’s what RWT stands for in case you didn’t know) that stuck; this is top-tier Shiraz aged in French oak for a smoother, sleeker, dangerously drinkable finish.

Viñedo Chadwick, Maipo Valley, Chile, 2018

All polish, pedigree, and power… with the restraint to play it cool.

On the nose: Cassis, black cherry and ripe plum meet subtle floral lift and a refined trace of new oak. Deep, dark and quietly luxurious.

The palate: Silky, dense waves of blackberry, blueberry, and dark chocolate wrapped in sweet oak spice (balanced and finessed).

The finish: Long, focused and built to last. The tannins are fine-grained, the structure composed, and the finish hums with quiet authority.

Pair it with: Asado lamb.

Why it works: Dark fruit, fine structure, and bright acidity stand up to grilled lamb’s richness and smoky char.

Why we love it: A heritage wine with history, it’s Latin America’s first 100-pointer, built to age for decades.

White wines that bring the wow factor

What better time to pop one of these bottles?

Virgen de Galir Reguerón Godello, CVNE, Valdeorras, 2021

Made from terraced slate soil and cool-climate finesse, this underdog white wine packs a punch.

On the nose: Fresh stone fruit and citrus peel, lifted by cool minerality and a touch of floral elegance.

The palate: Clean, stone fruit layers, subtle salinity. Think vibrant, silky and full-bodied with ripe orchard fruit, a creamy lees texture and slatey freshness. 

The finish: With a mineral edge it lingers (rather elegantly), with just enough grip to keep you coming back for another sip. 

Pair it with: Grilled scallops.

Why it works: Minerality, leesy richness, and saline notes perfectly highlight flame-kissed seafood.

Why we love it: High-altitude vines and oak ageing give this white backbone and (effortless) flair.

Summer Dreams, Lazy Lounging Chardonnay, California, 2021

This laid-back Cali Chardonnay is creamy, fruity, and effortlessly delicious.

On the nose: Ripe orchard and caramel-kissed fruits with gentle clove, nutmeg, and soft oak warmth.

The palate: Medium-full bodied with ripe peach, yellow plum, mellow spice, and subtle oak creaminess.

The finish: Long, clean, gently spiced with golden apple and toasted oak echoes.

Pair it with: Whole BBQ’d roast chicken (classic).

Why it works: Creamy richness meets crispy chicken skin, while bright fruit and spice highlight smoky, juicy bites.

Why we love it: Do you want the full scoop on why the Lazy Lounging 2021 is the ultimate summer sipper? Deep dive into our Liquid Legacies blog post for all the details you need.

Ermitage de l’Orée Organic Blanc, M. Chapoutier, Rhône Valley, 2020

From ancient Marsanne vines on alluvial soil, a rich, radiant Rhône heavyweight.

On the nose: Toffee, ripe citrus, white blossom, acacia, and hawthorn; floral and indulgent.

The palate: Full-bodied, textured, with roasted nuts, warm spice, and golden fruit richness.

The finish: Long, nutty, complex (a finish worthy of applause).

Pair it with: Vietnamese lemongrass chicken.

Why it works: Citrus depth and floral spice dance with lemongrass, while rich texture embraces the char and heat.

Why We Love It: It’s Rhône royalty with a zesty twist… effortlessly fresh, organically crafted, and endlessly sippable.

Moving on to the whiskies

Because, it just wouldn’t feel right if we didn’t.

WhistlePig 10 Year Old Straight Rye Whiskey

Bold, spicy, and packed with flavour, it’s a burger’s best wingman (trust us). 

On the nose: Warm and fiery notes welcome your tastebuds. Think fragrant Jamaican spices, charred oak, zesty orange peel and a swirl of caramelised wood smoke.

The palate: It’s sweet upfront (caramel, vanilla) followed by toasted oak, before its big-rye energy kicks in with minty freshness and signature spice. Big flavour, beautifully balanced.

The finish: Long, warming, with buttery caramel and soft butterscotch riding out for a sweet finishing touch. 

Pair it with: Juicy burgers and flame-grilled sausages.

Why it works: This whiskey’s sweet heat and spice cut through BBQ char, while vanilla-caramel complements the smoky sweetness.

Why we love it: Ten years, 100 proof… 10/10. This rye brings bold spice, smooth caramel, and just enough edge to steal the BBQ spotlight.

Port Charlotte PMC:01 Pomerol Cask Single Malt Whisky

This is where Islay peated elegance meets Bordeaux depth.

On the nose: Smouldering peat smoke and ripe red berries with stewed pear, melon, maritime salinity, rose, geranium, toasted oak, vanilla, leather, and spiced marzipan.

The palate: Velvety, rich, smoky, with blackberries, plum, aged leather, and lush Pomerol oak.

The finish: Long, complex, peated and plush with dry oak, marine tones, citrus zest, crushed seashells, and classic Port Charlotte peat.

Pair it with: Char Siu Chinese BBQ pork belly.

Why it works: Bold-on-bold balance. Its rich smoke and fruity depth match char siu’s sweet-savoury glaze perfectly.

Why we love it: 10s across the board. Peat with polish and fruit with fire, Bordeaux leather from Pomerol casks.

Craigellachie 23 Year Old Speyside Single Malt Whisky

Sultry, tropical, and quietly decadent.

On the nose: Baked pineapple, toasted coconut, toffee and a touch of sulphurous funk (but in a good way).

The palate: Lush with grilled tropical fruit, vanilla cream and old-school malt character.

The finish: Lingering sweetness with gentle oak and exotic spice.

Pair it with: Sweet tooth? Brazilian grilled pineapple & lime crème fraîche.

Why it works: Fruit piled on fruit, with caramelised pineapple echoing the dessert, and whisky’s richness playing off tangy crème fraîche (a sunset pairing).

Why we love it: This is Craigellachie in full holiday mode: Sweet, smoky, and totally transportive.

Wrapping things up: rake room For these smoke shows

Ready to stock your bar with bottles that perfectly complement your BBQ? Grab these summer essentials online. Fancy saying hello? Swing by our Knightsbridge retail store for tailored advice and a few surprises. 

Either way, excellent taste is only a cork-pop away.