We could not choose expensive Wine of high quality for a barbecue in the open air. Think it over. You must put the wine in the trunk or in the car. It is a fatal injury to the wine for bumping along the way, shaking and temperature instability. So, it's a pretty choice to buy wine pricing in 100 RMB to 200RMB in the supermarket. There is no need to pay more for that it may rejoice too soon.

Which is better for beef, Cabernet Sauvignon or Zinfandel ?

 Cabernet Sauvignon and Zinfandel are good choices for beef. I would choose the latter one, because Zinfandel is particularly suitable for harsh environments. You can drink it after bumping along the way. In addition, you have to wait for the barbecue. It’s impossible to eat Meat right away when set up the grill. Zinfandel is good to drink without meal, which is easy to accept. But Cabernet Sauvignon is not like this. Many people don’t like very strong tannins in CabernetSauvignon.

Besides, it’s interesting that Zinfandel will have very subtle changes after contracting with air for a period of time. It tastes full of fruit at first and enough acid. So you drink it very comfortable. After the meat is barbecued, you would taste thick flavor which just starts out when eating meat before drinking. If you eat meat at home or in restaurants, CabernetSauvignon would be better, because it takes a longer time to sober up compared with Zinfandel.

Which one with mutton is more economical, Shiraz or Pinot Noir ? 
 
Both of Shiraz and Pinot Noir are suitable for collocating with mutton. The former is more economical while the latter is more expensive and less been chosen in domestic.
  
Choosing red wine or white wine when there is beef, mutton and seafoods? 
 
You can consider white wine with mellow mouthfeel, such as Chardonnay when eating red meat and white meat at the same time. It has the fresh taste like SauvignonBlanc. So it would taste good when it is collocated with red or white meat. It’s pretty good that Chardonnay pricing more than 150RMB in the supermarket. Firstly, compared with red wine, white wine is more refreshed when temperatures rise in the spring. Secondly, the feeling of dry and hot when eating meat beside the grill and suffering from excessive internal heat, chilled Chardonnay would give you a sense of cool and refreshing.

Which white wine to collocate with grilled seafoods?

 If there are only fish, shrimp, crab and other seafoods, it’s good to choose wine pricing about 100RMB SauvignonBlanc made in New Zealand or Australia. They are fresh wines with pleasant aroma. It’s ideal that wine acidity pairs with fresh seafoods, as if a pleasant sea breeze blowing, very comfortable.