What wine goes with BBQ?

Grilled meat with a smoky crust and a sweet marinade calls for a red wine with plenty of ripe fruit. Australian Shiraz and Californian Zinfandel are the classics: full, spicy and soft enough for barbecue sauce. A fresher choice is Barbera from Piedmont, with plenty of acidity and little tannin. Beaujolais can be drunk slightly chilled, which is pleasant on a warm day. With grilled fish, chicken or vegetables, a dry rosé works well.