Public Holidays in summer mean a few things – cricket on the television, your pale mate Steve getting burned at the beach, catching up with friends and of course a few wines around the BBQ.

But what to choose?

Here’s what to avoid – anything too oaky or too sweet. Both of these characters (vanillin from the oak or simple sugar) will really wreak havoc with the roasted/charred thing you’ve got going on.

Here’s our best selection to see you through the January 26 Long Weekend when you’ve got the Weber fired up.

Dry Riesling

An absolute summer winner.

The acidity here is the key – it slices through anything and everything. If you’ve got prawns, whiting or vegetables on the BBQ, this is the ultimate match.

Luckily Australia does this style brilliantly, so there’s plenty of choices. Classically refreshing.


Having its moment in the sun (sorry I couldn’t resist) – and about time too.

For a long while, Australian winemakers were producing lolly-sweet pink confections in a bottle. Good for mixing into cocktails. These days they’ve got with the program and are producing wines that have real freshness and zing to them, using the south of France as a stylistic marker.

These wines are just the ticket with charcuterie, lightly grilled chicken or quail. Keep a few bottles on ice for the hottest days.

Nero d’Avola

This grape variety isn’t on every bottleshop shelf, but there’s more and more of it being planted in Australia every year.

Originally from the southern Italian island of Sicily, it grows well in warm, dry climates but manages to retain freshness and vibrancy in the heat.

This seems to make it perfect for South Australian regions like McLaren Vale and the Riverland.

The resulting wines have a depth and power to them that is mixed with supple tannins and refreshing acidity. This makes it a great foil for sausages or pork on the BBQ.


Pretty much the undisputed king of BBQ is the Argentine favourite Malbec.

Originally from the south-western corner of France (where it is still planted heavily!), it made it’s way to Argentina in the late 1800s, and soon spread to most of the wine regions there.

Dark fruited with heft and power, the warm climate of Argentina often gives the fruit a roasted/baked character, which of course is magic with the roasted flavours comin from your cue! The tannin is important as well, melding with the fat from the meat, and resulting in a taste sensation!

Allow us to pick the wines according to your unique sense of taste. Take our fun wine palate quiz here and we'll let you know the top three bottles that best suit your palate!