The idea is to establish a graduated approach, and to try to match the intensity of the wine with the intensity of the meat’s flavour. First of all, you have to know that aromatics and marinades can affect this pairing, but we can still establish three main groups.
White meats, like chicken and pork, will better exude their flavours when paired with a Fruity and light red wine. Why not drink white wine with white meat? It’s a question of taste, but as a general rule, cooking on the BBQ brings in smoky, grilled notes, so you’re already starting with more intensity. In this case, red wine is a safe bet.
Red wines carrying the Aromatic and supple and Aromatic and robust taste tags can be served with more savoury, more intense meats, like beef or even game, like deer or bison. Lamb is also a great accompaniment to a more robust wine.
In general, if you opt for a wine with strong tannins, like those from the Aromatic and robust category, serve a more rare and tender meat, to compensate for the wine’s dryness.
Throughout the summer, always serve your red wines a bit colder than usual, because they’ll quickly heat up. And if your kebab recipe is more complex, with an original marinade, you should consult an advisor in the store to know exactly what will make the best pairing possible!