by Georgia and Susanne, The Wine Ladies

Halleluiah! Barbeque season is finally here. Since we're not ones to barbeque all year long, eschewing below-freezing temperatures, we anxiously await the perfect blend of warmth, sunshine, and languorous relaxing days before taking to the grill.

Today is one of those days.

We sip on our Cabernet Sauvignon or Chianti, both perfectly matched to the majestic granular, masculine hunk of delectable Pecorino. There’s a group of us, some wine aficionados, some aficionados in training. We nosh away as we chat about the hedonistic pleasures of our all too short barbeque season. We’re planning our annual barbeque feast, a mélange of grilled meats, farm-raised poultry and salmon on the plank. The cacophony of our voices comes to a crescendo as we debate the roster of wines to serve; red, white, rosés, and sparkling.

Susanne and I command attention, as we clink our over-sized wine glasses and propose that all consider the question: What makes a great barbeque wine and why?

Some said the perfect barbeque wine was very versatile. The wine needs to stand up to spicy, smokey, often sweet and savory foods. They wanted wines that don’t break the bank and wines that won’t knock you out on a hot summer day or evening. The more we chat, the more we realize there are other considerations too. So we decide to make a list, of a few dos and don'ts to guarantee an awesome barbeque.

1. The first rule, don't over analyze. Trying to find the single most perfect wine can pose quite the challenge, as there are usually a variety of dishes to choose from. From grilled meats, to poultry to seafood, creamy salads or vinaigrettes, a more casual approach is definitely in order. Don't try to select a single or a duo of wines to pair with an entire menu. Think versatility and variety.

2. Consider serving Champagne or a sparkling wine. Bubbly has a way of setting the mood, encouraging chatter and laughter. Now with the abundance of great value sparkling wines on the market, there’s a sparkling wine that will fit into every budget.

They are also wonderfully versatile, pairing well with a great variety of foods - just what you'll need for a mixed grill!

3. Remember to consider the timing. Will the barbeque be an afternoon event or an evening? Lighter, crisp, and refreshing white wines lower in alcohol will surely be more desirable during the heat of the day. Rosés and lighter reds will also be appreciated.

As the evening approaches and the temperature cools down, moderate to bigger red wines become more appealing. Opt for fuller bodied wines without going overboard: big on flavour, with ample complexity and texture but still with softer tannins.

4. As barbeques are more casual affairs, reserve your pricier classic wines for a more formal setting where the wine can be fully appreciated.

5. Serve a variety of wines, a selection of several whites, reds, and a rosé. Place the whites and the roses in a large bucket filled to the brim with ice. Don't be afraid to chill the light reds down a little too. This includes Beaujolais, Pinot Noir, Valpolicella, and Côtes du Rhône.

6. Remember to provide ample water for your guests. Our experience has been, if we ensure the water bottles are both visible and accessible, the guests will drink more water. A good rule of thumb is to aim for consuming minimum of one glass of water per glass of wine.

Try any of these light wines for your next barbeque. The Wine Ladies compiled this list of their favourites:

Perfect light whites: Sauvignon Blanc, Riesling, Muscadet, or an unoaked Chardonnay, moving to Pinot Gris, slightly oaked Chardonnay, and Viognier.

Lighter reds: Pinot Noir, Beaujolais, Valpolicella and Rioja, moving to Argentinean Malbec, Chilean Carmenere, particularly the De Gras Zinfandel, Shiraz from the Cabernet Sauvignon.

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Do you have a tasty barbeque recipe with wine pairing? Let Georgia and Susanne know. They're the hosts of the CP24 radio show, The Wine Ladies. Email them at info@thewineladies.com