When we speak about barbecues, we are referring to our own tradition, i.e. the Italian or European tradition. It is important to specify this because in the USA, a barbecue is something different: it involves long cooking times, low temperatures, smoking and baking in foil. Here, however, having a barbecue means cooking on a grill over an open fire. Grilling and eating take place at one and the same time. Or just about.

Almost anything can be grilled, of course, from mushroom caps to fish, but the term ‘barbecue’ is synonymous first and foremost, with grilled meat, mainly beef or pork. So, for us, the ideal wine for a barbecue would be a deep red with a good structure and a tendency towards softness. Possible candidates are Montepulciano, Sangiovese, Primitivo, Negroamaro, Nebbiolo… or Merlot and Cabernet Sauvignon. We have selected the best barbecue wines from a wide range of Italian regions and from the many designations available.