Wine at a cookout? Why not? Try these great wines—affordable, too—and you may never go back to beer. If you can’t find the exact one listed below, choose the same type.

WITH GRILLED FISH OR VEGETABLES

White: Sella & Mosca Vermentino “La Cala” 2011 (Italy), $15.

Rosé: Domaine Houchart Côtes du Provence Rosé 2012 (France), $11.

Vermentino is a medium-bodied white wine with acidity and fruit that won’t overwhelm the delicate flavors of the vegetables or fish—plus there’s a hint of salinity that plays off the fish. As an alternative, the French rosé—which is not sweet like many American rosés—will give you more weight and body without giving up the intrinsic qualities of a white wine.

WITH CHICKEN TERIYAKI OR BARBECUED CHICKEN

White: Josef Leitz “Dragonstone” Riesling 2011 (Germany), $17.

Red: Sean Minor Central Coast Pinot Noir 2010 (California), $12.

Crisp whites with good acidity and a touch of sweetness contrast well with the spicy sweet quality of teriyaki or barbecue sauce. As a red alternative, the Pinot Noir is a medium-bodied wine with the high acidity needed to complement the chicken.

WITH BURGERS, STEAK AND LAMB

Reds: Josh Cellars Cabernet 2011 (California), $14…Plungerhead Lodi Zinfandel (California), $14.

These hearty meats call for a hearty wine that can go the distance. The tannins in the wine and the fat in the meat soften each other’s effects, and the wine’s acidity refreshes your palate. Cabernet is the perfect companion to grilled steak or lamb. For burgers, go with the Zinfandel—its fruitiness is a good contrast to the intense flavor of the meat.