One of the great appeals of grilled food is all that smoky deliciousness that permeates the meat. Those flavors of wood smoke are both subtle and yet somehow assertive, and they can pretty easily overpower a wine. What to do? Look for smoky flavors in your wine.
You can find smoky flavors from barrel aging, from new, toasty oak, or from terroir. South African Merlot and many red blends are famously smoky and often have a nice edge of chipotle and jalapeño adding complexity to the black-fruited palate. I find that these wines are best paired with grilled strip steak, served with some chimichurri sauce.
Two to try: