There are some types of wine that can complement the smoky and savory flavors of pulled pork and elevate it into a new level.
So if you are having a pulled pork meal, be sure to take note of this article before purchasing a bottle.
We will cover what type of wine goes great with pulled pork but first, let’s cover what exactly pulled pork entails and what makes it so delicious!
What is pulled pork?
Pulled pork is a popular dish in the southern United States.
It usually consists of pork cooked slowly in a smoker or oven, then shredded before serving.
The most common cut used to make pulled pork is called the “pork shoulder” and it contains connective tissue which must be broken down during cooking so that it melts into gelatinous goodness once you shred up your meat.
After being pulled apart, the meat can be used in different ways, such as being the main course with other sides or a key ingredient in a pulled pork sandwich.
Pulled pork sandwiches are often served with coleslaw and barbecue sauce (or just vinegar-based barbecue sauce) on top for extra flavor!
If you’re looking to pair pulled pork with wine, the main thing to consider is the body of the wine.
A full-bodied red will work best here, but if you prefer something lighter in flavor and acidity, then a white might be better.
If you’re stuck on which type of red to serve with your pulled pork tacos, many experts recommend Cabernet Sauvignon or Merlot (or even Pinot Noir).
These wines have enough structure and tannins that they won’t overpower your dish.
You should also keep in mind (or mouth) the flavor of your pulled pork to make the right decision on the flavor of the wine.
Let’s check out the six wine ideas to serve with your pulled pork at the next BBQ party:
You can pair your pulled pork with a variety of wines, but you’ll want to choose something that’s rich and full-bodied.
Zinfandel is a good choice because it has such high acidity, which will contrast well with the richness of the meat.
Zinfandel also has notes that pair nicely with barbecue flavors.
It’s a black-skinned grape and produces fruitier flavors than other red wine varietals like Cabernet Sauvignon or Merlot, which are more full-bodied and earthy in nature.
Syrah is a red wine grape that grows in the Rhône Valley, Washington State, Australia, and California.
It’s known for its peppery, spicy flavor which turns out to be a perfect match for pulled pork.
It has the right balance of fruit and tannin to stand up to the smoky flavor of the meat.
This type of wine also has enough acidity to cut through the fat, while still being soft enough to pair well with the sweet barbecue sauce.
Cabernet Franc is a red wine grape that’s used to make red wines.
It has a fruitier flavor than Cabernet Sauvignon, which makes it more appropriate for pairing with pulled pork.
Cabernet Franc also pairs well with game meats like venison and duck, as well as aged cheddar cheese.
The best wine regions for Cabernet Franc are in Bordeaux (France) and South Africa.
In the Bordeaux region, this variety is used in blends that produce some of the world’s most famous wines including Chateau Margaux, Chateau Lafite Rothschild, and Mouton Rothschild.
Grenache (and its cousin Garnacha) is a great wine to serve with pulled pork because it’s a full-bodied red with a hint of spice that pairs well with the smoky flavor of the meat.
Grenache is also known for its bright cherry and raspberry flavors, which are sure to complement the sweet and tangy sauce of your pulled pork.
You can find Grenache in California, Spain, and France.
The most well-known region for these wines is Bordeaux where the wines are often blended with Cabernet Sauvignon to create blends like Meritage and St Emilion.
If you’re having trouble finding grenache, try looking for any Spanish reds made from grapes called Tempranillo or Graciano; they’ll have similar flavors to your pulled pork dish!
Sangiovese is a red wine grape variety grown primarily in Italy.
Sangiovese is a dark-skinned grape variety that is used to make a wide variety of wines.
It produces light-bodied, fruity, and often simple wines, but some examples exhibit good aging potential and complexity.
These wines are typically light-bodied with aromas of cherry, raspberry, or other stone fruit with undertones of coffee and herbaceous notes.
Wines made from Sangiovese tend to pair well with tomato-based sauces such as marinara sauce or barbecue sauce because they cut through the fattiness while adding an earthy element to balance out the dish’s sweet elements like molasses and brown sugar.
If you want to stay away from heavier wines, Beaujolais Nouveau is a great choice.
The wine is light in body and has a fair amount of fruity sweetness.
It’s not too heavy or overpowering, so it goes well with the spices in pulled pork and won’t give you a headache by the time dinner is done.
This wine also pairs well with many dishes besides pulled pork.
It can be paired with just about any meat dish or as an accompaniment to cheese plates as well.
We hope that this guide to pairing wine with pulled pork has helped you on your culinary journey.
As always, remember that the most important thing is finding a combination that works for you and your guests.
Even if pulled pork isn’t your favorite food, there are still plenty of other dishes out there waiting to be paired with some lovely wines.