Which red wine goes best with a barbecue in high summer?

The rule says, the darker and spicier the meat, the stronger the red wine!

SpargelstangenIf, for example, I have a nice beef steak or lamb with rosemary on the grill lie,
then a dry but fruity Pinot Noir or expressive Pinotage underlines the meat aroma,
especially when served with salads, various dips and grill sauces.

The red ones should be mature, round and full-bodied, because they can be chilled easily even on hot days.
Enjoy at approx. 16 degrees without losing any aromas.

In the past, people liked to take corresponding reds from Italy, Spain, South Africa or California,
but in the meantime the German winegrowers have caught up and our red wines are now world class!

My wine recommendation: