With grilled beef, the best combination is with full-bodied red wines with high tannin that contrast the marked juiciness of the meat and dampen its sweet note with high acidity and freshness.
In general, with red meat such as sausage, ribs and steaks we recommend a red wine with a consistent body, such as Valpolicella Ripasso.
Wines like these, a little more structured, are used to contrast the fattest meats. A robust red or white wine is recommended for pork chops. With grilled meat in general, a good pairing is also Bardolino.
Cooking on embers? Meat grilled this way is characterized by its succulence. To balance this factor, the best choice would be an alcoholic and tannic red wine such as an IGT Veneto.