What wine goes with a barbecue? A Languedoc Wine Pairing Guide

A barbecue is, above all, a time for sharing.

We light the fire, the first guests arrive, and the salads are set out on the table. Someone opens a bottle while the coals are heating up. The conversation starts long before the first items hit the grill.

Choosing a wine for a barbecue is therefore a unique challenge. The wine must pair well with both the appetizers and the meal itself. It must be able to stand the test of several hours of socializing without ever becoming tiresome.

For us, the best barbecue wines aren’t necessarily the most powerful. They’re often the most approachable, the fruitiest—the ones that make you want to pour yourself another glass rather than impress your guests.

For a midday barbecue: Lazuli

At lunchtime, especially in summer, freshness is key.

Between the sun, the salads, the grilled vegetables, and the first grilled meats, wines that are too powerful or too high in alcohol can quickly become overwhelming.

Our choice naturally falls on Lazuli.

This organic and natural Cinsault is only 11% ABV, but it has a surprising presence. Its delicate fruit, floral notes, and freshness make it an ideal companion for long summer meals.

Wine critic Dominique Hutin (France Inter’s "On va déguster") describes it as follows: "It’s hard to imagine such a low alcohol content (11%) for this Cinsault. Aromatically, it’s laced with violet, apricot, and black fruit; on the palate, it unfolds a lovely profile centered on freshness, a touch of saltiness, and well-integrated, subtle tannins. Easy-drinking and delicate."

This is exactly what we’re looking for with a midday barbecue: a lively wine, light without being thin, capable of pairing just as well with a grilled chop as with an eggplant cooked over coals.

For an evening barbecue: Serment

When the heat subsides and grilled dishes take center stage, we prefer a slightly more structured wine… without losing sight of what matters most: fruit and conviviality.

Our choice then falls on Serment.

This cuvée blends several historic Languedoc grape varieties, just as the farmers of our region used to do: Carignan for structure, Cinsault for juice, Grenache for fruit, Aramon for freshness, and a few buckets of Alicante for color.

The result is a wine bursting with black fruit, supported by a balanced tannic structure that pairs perfectly with evening barbecues.

Andreas Larsson, World’s Best Sommelier, describes it as follows: "Pure nose, no noticeable oak, red berries, plum, cinnamon and pepper notes. Medium weight and concentration, a lighter style with a fresh acidity and supple young fruit with crushed berry flavours, a slight tannic bite towards the finish, medium long finish."

A definition that perfectly sums up our philosophy: a wine with character, but without heaviness.

Wines that speak of the grape before they speak of technique

At Le Pech d'André, we seek out fruity wines, free of artifice.

We have always preferred concrete tank aging over barrel aging to preserve the freshness and expression of the grape. Our role is not to create aromas but to reveal those of the grape.

This approach seems particularly well-suited to the barbecue. Between the herbs, grilled vegetables, meats, and smoky flavors, the meal is already rich in aromas. The wine doesn’t need to add to that; it simply needs to complement the moment.

Because the best barbecue wines aren’t always the most spectacular. They’re often the ones that remain enjoyable from the first glass to the last bite of grilled food, without ever becoming tiresome.

Wines that make you want to stay at the table.

Le Pech d’André: wines we love to share.