This Monday is Labor Day – the official end of summer. Time to put away your white pants, head back to school, and start planning for tailgate season. For many, it’s also probably one of the last barbecues of the summer! Over the last few months, we’ve shared a few different ways to enjoy wine during the summer, between the trend towards rosé and some fun sangria recipes. For one of the the final entries in our Summer Drinking series of this season, we’re going to share some of the best pairings for grilling this weekend.

Stacy Slinkard at About Food published a comprehensive guide to pairing wine with summer grilling – she gives several pairing suggestions for every major varietal. Some examples include:

Zinfandel – Slinkard says that Zin is great for grilling because it pairs well with both typical flavors (like smoke, pepper, barbecue and steak sauces) and red meats. Anything too spicy? Time to break out the Merlot.

Pinot Noir – flexible as always, Pinot Noir is your best bet for everything from salmon to grilled chicken to burgers.

Chardonnay – rich and buttery, you can’t go wrong with this if you’re serving corn on the cob!

Sauvignon Blanc – as Slinkard notes, Sauvignon Blanc has an “herbaceous quality that supports marinades and sauces with similar attributes.” So all of your grilled vegetables and chicken in citrus or herb marinades will be complimented well by a crisp Sauvignon Blanc.

As noted at the end of the article, if you’re hosting a big summer barbecue, put out a few of these wines for your guests to choose and pair for themselves. What better use of a Coravin is there than a large gathering of friends?

Cheers, and happy summer sipping!

Read the full article and see the rest of Stacy Slinkard’s recommendations on About Food here.