When summer hits its stride and the grill gets fired up, most people reach for crisp whites or refreshing rosés. But don’t count out a bold red just yet—especially if that red is a Taplin Napa Valley Cabernet Sauvignon. Known for its rich structure, ripe fruit, and silky tannins, Napa Cab can be an unexpectedly perfect companion for summer barbecue fare. Whether you’re hosting friends for a backyard cookout or just indulging in a casual weeknight grill session, here’s how to bring out the best in both your wine and your BBQ.

Why Napa Cabernet Works for a Summer BBQ

Napa Valley Cabernet Sauvignon is famed for its depth and power—blackberry, cassis, vanilla, mocha, and hints of tobacco or spice often swirl in the glass, and at Taplin our Cabs are no exception. This makes it an excellent match for charred, smoky meats that come off the grill with bold flavors of their own. The tannins in the wine help cut through fat and protein, while its fruit-forward profile complements the sweet and savory sauces often found in barbecue cooking.

So don’t just think of Cabernet as a winter wine! A younger, more fruit-driven Cab (especially one that’s been lightly chilled for 15 minutes) can feel surprisingly fresh and lively even on a hot day.

Our Recommended BBQ Pairings for a Cabernet Sauvignon from Taplin

1. Classic Cheeseburgers

The juicy beef, melted cheese, and toasted bun are a natural match for our Cabernet’s dark fruit and firm structure. Add caramelized onions or a smoky aioli, and you’re amplifying the pairing even more.

2. BBQ Ribs with a Sweet & Smoky Sauce

The tangy-sweet glaze on pork or beef ribs brings out the lush, jammy side of a Napa Cab. Look for wines with a touch of oak spice to echo the smokiness of the grill.

3. Grilled Portobello Mushrooms

For a plant-based pairing, thick grilled portobello caps brushed with olive oil, garlic, and herbs mirror the meatiness that Napa Cab loves. Add some goat cheese or smoked gouda on top to elevate the umami factor.

4. Tri-Tip or Skirt Steak

Lean but flavorful cuts like tri-tip or skirt steak are ideal for quick grilling and work beautifully with the structure of our well-made Cabernets. Marinate with herbs and garlic, sear over high heat, and serve medium-rare for maximum flavor synergy.

5. Lamb Chops with Rosemary

Grilled lamb has an earthy richness that pairs exquisitely with Napa Cabernet. The herbal notes in the wine play nicely with rosemary, thyme, or mint marinades.

Serving Tips

• Slight Chill: Stick the bottle in the fridge for 15–20 minutes before serving to cool it to about 60–65°F. This makes the wine feel fresher and more refreshing on a hot day.
• Decant Younger Bottles: A quick decant (even just 20 minutes) helps soften tannins and open up aromatic complexity.
• Use Proper Glassware: A big red like Cab benefits from a larger glass with room to breathe. If you’re outside and using plastic, try to find glasses with a wide bowl to get as much aromatics as possible.

Final Thoughts

Don’t be afraid to break the seasonal wine “rules.” At Taplin, our Napa Valley Cabernet Sauvignons can more than hold their own on a summer table – especially when grilled meats, smoky sauces, and bold flavors are involved. These are wines that elevate a BBQ from simple to unforgettable. So next time you fire up the grill, skip the beer cooler and open something bold, red, and distinctly Napa.

Cheers to smoky skies, grilled goodness, and glasses full of Cab. 🍷🔥