Classic BBQ Pulled Pork: Zinfandel & Malbec
Traditional barbecue-style
pulled pork, often featuring a sweet and smoky tomato-based sauce, pairs beautifully with Zinfandel. This bold red offers jammy fruit flavors and spice, which complement the rich, smoky notes of the
pork. Malbec, with its dark fruit and peppery finish, is another excellent choice, especially if the barbecue sauce has a bit of heat.
Carolina-Style Pulled Pork: Riesling & Pinot Noir
Carolina
pulled pork is known for its tangy vinegar-based sauce, which calls for a high-acid wine to balance the acidity. Off-dry Riesling is a perfect match, as its slight sweetness counteracts the sharpness of the vinegar while enhancing the
pork's flavors. If you prefer red wine,
Pinot Noir offers bright red fruit and soft tannins that won't overpower the dish.
Spicy Pulled Pork: Gewürztraminer & Syrah
If your
pulled pork is made with a spicy rub or sauce, Gewürztraminer, with its floral and slightly sweet profile, helps tame the heat while adding complexity. For a red option, Syrah (Shiraz) has bold dark fruit, smoky undertones, and peppery spice that pairs well with heat and deep flavors.
Pulled Pork with Mustard Sauce: Chenin Blanc & Beaujolais
South Carolina-style
pulled pork with mustard-based sauce pairs best with Chenin Blanc, which has bright acidity and subtle fruitiness that complements the tangy sauce. If you prefer red, Beaujolais is a light-bodied, fruit-forward wine that enhances the dish without clashing with the mustard flavors.
Smoky, Slow-Cooked Pulled Pork: Tempranillo & Grenache
For
pulled pork cooked low and slow with deep, smoky flavors, Tempranillo is an excellent match due to its earthy undertones and balanced tannins. Grenache, with its ripe red fruit and subtle spice, also complements the smoky depth of slow-cooked
pork.
