National Wine Day (May 25) is almost here just as we’re marking the start of grillin’ season! But how can you turn this year’s backyard BBQ into a classy affair. Wine and Swine, anyone?!
The experts in-house sommeliers at Vivino have you covered with the ultimate guide and pairings to hosting a wine-soaked summer wine day barbecue.
Pair with: Oregon Pinot Noir
Pork chops pair well with both red and white wine, but with a dry rub on the grill, red wine has the edge. Medium-bodied Pinot Noir has a little bit of everything.
North Carolina-style Pulled Pork
Pair with: Off-dry Riesling
For a wine to stand up to North Carolina-style pulled pork’s vinegar-based sauce, two things are crucial: sugar and acid. Off-dry Riesling is the answer, with mouthwatering acidity and just a touch of residual sugar to keep the wine from seeming too austere.
Memphis-style pulled pork
Pair with: Juicy Zinfandel
Slightly sweeter than the North Carolina-style, smokey, spiced Memphis-style pulled pork calls for a wine with juicy, round fruit, like a classic California Zinfandel.
Pair with: Northern Rhône Syrah
Full of smoke, meat, and black peppery goodness, Syrah from the northern Rhone is perfect, as if someone took the smoked ribs themselves and put them into the wine.
Pair with: Cru Beaujolais
Pair with Vivino’s number one summer barbecue wine: cru Beaujolais. Light, fresh, and fun, cru Beaujolais is food-friendly, with peppy red cherry and strawberry flavors and a touch of earth.
Pair with: Dry, textured rosé
Think about the toppings, find a wine versatile enough to pair with anything you can throw on a dog, e.g. a dry rosé with character; earthy minerality, zippy acidity, or unique, savory flavors.
Pair with: Unoaked (or slightly oaked) Chardonnay
Think about a wine that will accent but not overwhelm, which is why Chardonnay aged in steel or old oak is natural match.
Pair with: Mountain Napa Cabernet Sauvignon
Matching steak and Napa Cab is a no-brainer.
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