Weber BarbecuesBest Wine Pairings For Your Next BBQ

Barbecue and wine are both about connection. They’re social, flavour-driven, and best enjoyed when shared with family and friends. Barbecue has this way of bringing out the best in a glass of wine, especially from regions close to home.  

Here’s how some of our favourite Weber recipes pair with wines from Australian and New Zealand regions.  

Beef, bacon, cheese, crispy sear

There’s nothing quite like the smash burger. Thin, caramelised beef patties seared on the barbecue, layered with melted cheese, bacon, and soft buns. The richness is off the charts, with crispy edges and juicy flavour in every bite. 

Why it pairs well with wine: Burgers have fat, salt, and caramelisation from the smash. This is a trio that calls for bold, structured wines that cut through richness without losing character. 

Pair with: 

• Barossa Valley Shiraz (SA): Dense fruit and deep tannins balance the richness of the juicy beef and pack a punch when enjoyed together. 
• McLaren Vale Grenache (SA): Lighter yet still full of energy, with bright red fruit to lift the cheese and bacon. 
• Martinborough Pinot Noir (NZ): Earthy, savoury notes bring balance to the richness without overwhelming. 

View the recipe here >

Rich, herby, slow-roasted lamb

Slow-roasting lamb in the barbecue builds layers of flavour with gnarly edges, juicy meat, and the aroma of garlic and herbs carried by smoke. It’s indulgent yet homely - a dish that deserves to be the centrepiece. 

Why it pairs well with wine: Lamb is full-bodied and fatty, which demands wines with structure, tannin, and a savoury edge to complement herbs and richness of the meat.  

Pair with: 

• Coonawarra Cabernet Sauvignon (SA): Blackcurrant and savoury flavours complement the barbecued lamb. 
• Heathcote Shiraz (VIC): Pepper and spice match the lamb’s depth. 
• Hawke’s Bay Syrah (NZ): Cooler climate elegance highlights herbs while its structure still stands up to the meat. 

View the recipe here >

Creamy, tangy, smoky edges, olive oil base

This barbecued pizza hits different. The richness comes from the five cheeses: stretchy mozzarella, sweet(ish) provolone, tangy goat’s feta, bold gorgonzola, and a final dusting of salty pecorino. Cooked on the pizza stone, the crust crisps up easily, while the cheese mix melts into a creamy, funky, and savoury masterpiece in minutes.  

Why it pairs well with wine: Without the acidity of tomato sauce, the richness of the cheeses takes centre stage. You’ll want wines with freshness and texture to cut through the fat, while still complementing the bold flavours of goat feta and gorgonzola. 

Pair with: 

• King Valley Prosecco (VIC): Crisp, bright bubbles that reset the palate and highlight salty pecorino. 
• Adelaide Hills Chardonnay (SA): Creamy texture with a citrus lift that complements mozzarella and gorgonzola. 
• Tasmanian Sparkling: Fine bubbles and mineral undertones refresh the palate between slices. 

View the recipe here >

Seafood, spice & zesty good times

A party favourite, these skewers bring together smoky prawns, spicy chorizo, and zesty lime for a punch of flavour straight off the barbecue. Light, spicy, citrus-driven, which are built for summer gatherings. 

Why it pairs well with wine: Seafood loves fresh acidity, while spice from the chorizo needs something crisp or fruity to cool the palate, linking perfectly with aromatic whites. 

Pair with: 

• Marlborough Sauvignon Blanc (NZ): Bursting with lime and tropical fruit to echo the skewers’ zest. 
• Clare Valley Riesling (SA): Dry, clean, and citrus-forward to match the prawns and offset the spice. 
• Central Otago Rosé (NZ): Juicy yet dry, versatile enough for both prawn and sausage. 

View the recipe here >

Classic, juicy, crispy skin, herby finish

Golden skin, juicy meat, and gentle herbs. The humble roast chicken is a barbecue classic that’s endlessly versatile. Whether it’s a midweek meal or a weekend roast, its balance of crispy and tender makes it a crowd-pleaser. 

Why it pairs well with wine: Chicken’s neutrality lets wines shine, especially those with freshness and subtle oak. Both whites and light reds enhance without overpowering. 

Pair with: 

• Yarra Valley Chardonnay (VIC): Bright, with gentle oak to compliment the barbecued flavour of the chicken. 
• Central Otago Pinot Noir (NZ): Elegant fruit and silky tannins complement both white and dark meat. 
• Gisborne Pinot Gris (NZ): Aromatic and lush, refreshing against juicy roast flavours. 

View the recipe here >

• Focus on local wines. Australia and New Zealand produce world class bottles in countless varietals.  
• Match intensity. Bold dishes like burgers or lamb need equally bold wines, while lighter seafood or chicken pair better with crisp whites and elegant reds. 
• Use acidity to reset your palate. Smoky barbecue flavours shine brighter when lifted by zesty, fresh wines.  

Cheers to that!