Flavour is at the heart of every great barbecue, and the right drink can brighten, balance or deepen what’s on the grill.
Use these quick pointers to complement, not compete with your meat, and explore more cooking ideas in our Summer Grilling Guide.
Beef & Burgers
Bold, smoky beef loves structure and ripe fruit; keep tannins smooth and the chill light so the char still shines.
- Best with ribeye & steaks: Malbec or Shiraz (lightly chilled 16–18°C); beer: amber ale or porter.
- Best with burgers: Merlot or a soft red blend; beer: pale ale with moderate bitterness.
Condiment cues: Peppercorn sauces suit Syrah/Shiraz; sweet relishes welcome fuller lagers.
Shop: Beef | Beef Burgers | BBQ Boxes | Beef Burger Kit | Chicken Burger Kit
Chicken
Herb-led marinades and citrusy finishes pair best with clean acidity and gentle hops.
- Herb or lemon chicken: Sauvignon Blanc or Vermentino; beer: light, citrusy pale ale.
- Smoky or peri-peri: Off-dry Riesling or chilled rosé; beer: crisp lager.
Serving note: Keep whites/rosés at 7–10°C for freshness.
Shop: Chicken | Spatchcock Chicken
Lamb
Lamb’s richness and rosemary love savoury reds and spiced rosé; avoid harsh tannin.
- Chops & butterflied leg: Rioja (Tempranillo) or GSM blends; beer: farmhouse saison.
- With garlic & herbs: Spiced rosé or medium-bodied Pinot Noir.
Serving note: Slight chill on lighter reds (14–16°C).
Shop: | Lamb Butterfly | Lamb | Lamb Burger | Lamb Kebab
Pork
Sweet glazes and fruit notes sing with orchard-fruit drinks and bright, off-dry whites.
- Belly slices & ribs: Dry cider or Kölsch; wine: dry Riesling or Chenin Blanc.
- Sticky or maple glazes: Medium-dry cider or rosé with good acidity.
- Salted pork & sausages: Hefeweizen or Vienna lager.
Shop: Pork | Sausages | Pork Baby Back Ribs | ULTIMATE BBQ Ribs | Pork Belly
Alcohol-Free Pairings
Keep flavours refreshing and lightly aromatic so the grill remains the star.
- Iced teas: Lemon-mint, peach-thyme, or ginger-lime.
- Sparkling water upgrades: Cucumber, grapefruit or yuzu slices.
- Zesty coolers: Citrus cordial + soda + a pinch of salt; alcohol-free pale ales for burgers.
Pairing Principles
Match intensity, use acidity to cut through fat, balance sweetness with salt and spice, and serve drinks at the right temperature; above all, choose options that complement, not overpower, letting the quality of the meat lead.
FAQs
- Can I pour red wine with chicken? Yes, smoky or spiced chicken suits lighter reds (Pinot Noir, Grenache) served slightly chilled.
- What pairs best with spicy marinades? Off-dry Riesling, chilled rosé, crisp lager or alcohol-free ginger beer balance heat without piling on alcohol.
- How cold should I serve drinks? Whites/rosés 7–10°C; lighter reds 14–16°C; lagers/ales 4–7°C—cooler on hot days, but not ice-numbing.
- What if my guests want different drinks? Offer one crowd-pleaser per course: e.g., Malbec for beef, Sauvignon Blanc for chicken, dry cider for pork, plus an iced-tea jug.
- Non-drinkers coming? Batch lemon-mint iced tea and sparkling water with citrus; add alcohol-free pale ale for burgers.
Shop online with us today
Every cut above is available to order from Parson’s Nose for convenient home delivery or in-store click and collect.
As your trusted online butcher, we source from British farms and deliver restaurant-quality meat to your barbecue ready to order in just a few clicks. Whether you’re after inspiration for your next meal or the finest meats and gourmet provisions, Parson’s Nose is your go-to destination.
Shop in store at any of our London locations or enjoy nationwide delivery by be enjoying our selection of products via our online shop.
