Barbecuing with Swiss wine - seven fiery combinations for the summer

Swiss wines offer a variety that goes perfectly with summer barbecue classics. Discover seven seasonal combinations of meat, fish and vegetables - with grape varieties from all six Swiss wine regions.

Cervelat with mustard

Chasselas from Vaud

The traditional Chasselas brings freshness and minerality - ideal with smoky sausage and spicy mustard.

Salmon fillet with lemon marinade

Heida from Valais

Fresh acidity and mineral depth make Heida the ideal partner for oily fish with a citrus flavour.

Pork steak with herb butter

Pinot Noir from German-speaking Switzerland

Its red berries and fine tannins accompany the juicy meat without masking the herbal flavours.

Grilled cheese with honey and thyme

Amigne from Valais

With floral notes and mild fruit, the Amigne supports the interplay of savoury and sweet in halloumi or feta.

Vegetable kebabs with courgettes, peppers, mushrooms

Räuschling from German-speaking Switzerland

Tangy, herbal, light – the Räuschling perfectly highlights the roasted flavours of the vegetables.

Lamb chops with rosemary

Merlot from Ticino

With its dark fruit and velvety structure, Merlot is an ideal accompaniment to flavoursome lamb.

Chicken thigh with paprika marinade

Rosé from the Three-Lakes Region

Fruity, fresh, slightly spicy – a Swiss rosé, such as an Oeil de Perdrix from Neuchâtel, brings balance to peppers and barbecue flavours.

Barbecuing brings intense roasted flavours, strong spices and a variety of textures to the plate. It is worth following a few basic rules to ensure that the wine does not drown out or dominate:

Roasted flavours demand character

The heat of the grill creates distinctive roasted flavours. These harmonise well with wines that also have structure and expression – such as a mature Pinot Noir, a Merlot, or a white wine aged in wood.

Thinking about marinades and sauces

Not only the meat or vegetables, but also the marinade plays a role. A sweet barbecue sauce calls for a fruity, mild red wine. Citrus marinades or herb butter, on the other hand, harmonise well with fresh, acidic white wines.

Fish and tender meat need sensitivity

Salmon, trout or chicken react sensitively to wines that are too strong. Elegant, slightly chilled white wines or rosés are ideal partners here. A Pinot Noir that is not too heavy can also be a good match.

Vegetarian dishes offer creative scope

Grilled vegetables, cheese, or tofu benefit from aromatic, medium-bodied white wines - from grape varieties such as Räuschling, Completer or Amigne. A light red wine, served slightly chilled, can also work well.

* This image was created using Midjourney/AI.