Comments on: Pulled pork sandwich: impossible food-wine pairing?!?

By: Zack

Zack — Tue, 14 Feb 2012 01:15:46 +0000

Not just any zin will do for NC BBQ! It needs the acidity. The best would be Ridge Geyserville any vintage with high % Carignane.

By: Nathan

Nathan — Fri, 30 Dec 2011 00:33:00 +0000

OK, I’ve had time to try almost all of them except Diet Cheerwine and a French Broad Wee Heavier Scotch Ale (too bad for me). I excluded beer because that was not the question. I get Zin, but the heat! The winner for me: Sparklings! They give a real lift to pulled pork. My favorites are Roederer Anderson Valley, Argyle Brut, and Mumm’s Napa Brut Prestige, in that order. If you want to spend two or three times as much, buy champagne. Just as good, and in some cases better, are the sparkling roses from the same makers. My wife preferred the roses because they actually complemented the sauce and meat. I preferred the whites because of the cut.

By: Socalman

Socalman — Sun, 10 Jul 2011 21:28:50 +0000

I prefer a Calif. zin with pulled pork. However if a vinegar based sauce is on the meat, beer is the call.

By: MeatHub Inc.

MeatHub Inc. — Thu, 07 Oct 2010 18:07:45 +0000

This pulled pork looks great! I would pair it with a red from Argentina just for the spice…

By: John McCarthy

John McCarthy — Sun, 19 Sep 2010 03:02:46 +0000

You are all wrong…it’s Lambrusco. Lambrusco and NC BBQ rocks. WAY better than 16% alcohol Zinfandel…

By: Brandon

Brandon — Thu, 19 Aug 2010 21:47:59 +0000

Not to be excessively hipster, but a recent drinking experience makes me think that Camillo Donati Malvasia Frizzante (dry) would do it. I love that stuff!

By: Texas Bob

Texas Bob — Thu, 12 Aug 2010 18:38:19 +0000

A Condrieu from the Rhone region. Perfect!

By: Sharon Kapnick

Sharon Kapnick — Mon, 09 Aug 2010 22:52:24 +0000

Everyone but me must be eating pulled pork lately! The Sept. issue of Food & Wine recommends Zinfandel, like Ravenswood’s Lodi, or Lincourt’s Santa Barbara Syrah (the latter with the Carolina version of the dish).

By: M

Mon, 09 Aug 2010 16:40:06 +0000

Reds are for dumdums.

2009 Breggo Anderson Valley Pinot Gris. The perceived sweetness and sparkling acidity will make the BBQ dance, and the deliciously honeyed peach flavors will foreshadow the peach cobbler you’ll have for dessert. Why peach cobbler? Because you, Dr Vino, are no dumdum.

By: Jonathan Levine

Jonathan Levine — Sun, 08 Aug 2010 20:05:50 +0000

I once did a story on wine with tradional red chili (for the Journal of the International Chili Society and Friends of Wine magazine) and found that Champagne and, Zins were the preferred choices. I would opine that these would also work best for pulled pork.

Tyler, I will cook traditional red (my recipe was on the cover of Food and Wine a few years ago), chili verde (green pork) and vegetarian. Total of 8 people at my house with a wide variety of wines. What say you?

By: NC BBQ Lovers and Wine Drinkers: Weigh In Here | Wine and Walnuts

NC BBQ Lovers and Wine Drinkers: Weigh In Here | Wine and Walnuts — Sun, 08 Aug 2010 02:23:39 +0000

[...] interesting post over on Dr. Vino’s wine blog about pairing BBQ with wine. In the post, Dr. Vino references our very own eastern NC-style BBQ. (I ask you, is there any other kind? But I [...]

By: Michael

Michael — Sun, 08 Aug 2010 02:01:37 +0000

Schloss Mulenhof-Michel Perlwein…Slightly sparkling Muller-Thurgau… It’s the wine that is closest to beer that I’ve had. It would do wonders with NC style pulled pork.

By: Kimberly

Kimberly — Sun, 08 Aug 2010 00:49:39 +0000

I face this question often, as I live in Eastern NC and eat that variety of pulled pork BBQ as often as I possibly can. (I mean really, is there any other kind? But I digress. . .)
Depending on my mood, I pair it with Zinfandel — I’ve paired it with both lighter weight and fuller bodied Zins, Rosé (LOVE this pairing), or an inexpensive Spanish Cava, which seemed to work pretty well. I once paired pulled pork sandwiches — no cole slaw — with Bon Bon Shiraz Rosé from Australia, and it was a hit with friends. I think there are plenty of options for BBQ of the Eastern NC variety, but maybe the best match of all is sweet, and I do mean s.w.e.e.t, tea. : )

By: JV

JV — Fri, 06 Aug 2010 20:11:37 +0000

A slightly chilled beaujolais worked fine for me

By: Dennis Schaefer

Dennis Schaefer — Fri, 06 Aug 2010 18:06:05 +0000

When in the land of Kansas City barbecue, native Doug Frost suggests Riesling. Try it, you’ll like it.