BBQ season is well under-way, so I thought it would be useful to suggest some wines to fit the occasion.  Matching wine with food is just as important in summer as it is for the rest of the year, although our palates are a touch more forgiving in the hot summer sunshine. 
 

Big fat juicy reds are definitely out, at least anything of decent quality, as they’re less likely to be appreciated outdoors.  If you do want to drink red then I’d suggest sticking to lighter reds such as lighter style Rioja, Beaujolais, or perhaps even New World Pinot Noir, particularly New Zealand and South African.  These styles of wine will go down nicely with flame grilled chicken or sausages, or even lamb chops lightly broiled. 

For me BBQ is synonymous with pink, so my preference would be Sancerre Rosé — delicious lightly pressed Pinot Noir at its best!  Domaine Legros Sancerre Rosé is pale pink in colour with hints of strawberrys on the nose.  It is quintessential pinot noir rosé.  
 

Failing that I could be tempted by a glass of Cotes de Provence — my favourite being Chateau des Ferrages Cuvee Roumery.  The wine is a blend of Cinsault, Grenache and Syrah.  It has a rose petal colour with fresh and fruity aromas of red fruit.  On the palate there’s a good balance between freshness, structure, acidity and alcohol with a rich and soft body with the red fruit dominating.  Not all Provence rosé travels well, so choose your wines well and heed good advice where possible.
If the temperature is very hot — difficult to imagine I know given all the recent rain, then it really is time to throw away the rule book.  Regardless of what is sizzling on the burner, I’d suggest sticking to light refreshing whites.  Rioja Blanco is my choice or even some Austrian Grüner Veltliner.  Both wines pack a good punch with an abundance of crisp acidity to cut through the fatty meats. 
 

Val Prado Rioja Blanco is fresh and crisp with subtle flavours of  tropical fruits.  The wine is dry, easy drinking and leaves a soft and pleasing taste on the palate.  Lois Grüner Veltliner is lime green in colour, and exhibits a crisp clean backbone while maintaining a rustic mouth feel.
 

If you’re adventurous enough to be BBQing fish then these two whites are an obvious choice.  Just make sure you have a large ice bucket filled halfway with ice and water and a bottle or two of your chosen wine.  Chill the wine for about 10 to 15 minutes at least before serving.  And don’t be afraid to chill the reds too if they get too warm for your liking.