Pulled Pork: Zinfandel & Riesling
Pulled pork’s tender texture and sweet, tangy sauce demand wines that can handle both richness and spice. A juicy, fruit-driven
Zinfandel brings ripe berry notes and a touch of spice that complement the pork’s smokiness. For a lighter option, an off-dry
Riesling offers refreshing acidity and subtle sweetness to balance the dish’s bold flavors.
BBQ Chicken: Chenin Blanc & Pinot Noir
BBQ chicken, often glazed with sweet and savory sauces, pairs well with a versatile white like
Chenin Blanc, whose bright acidity and orchard fruit flavors cut through the sauce and enhance the smoky meat. If you prefer red, a light-bodied
Pinot Noir with soft tannins and red fruit notes won’t overpower the chicken and complements its juicy texture.
Beef Brisket: Syrah & Malbec
Slow-cooked beef brisket is rich, smoky, and deeply savory, calling for robust reds.
Syrah (Shiraz) delivers dark fruit, pepper, and earthy undertones that stand up to the meat’s intensity. Alternatively,
Malbec offers plush tannins and blackberry flavors that accentuate brisket’s melt-in-your-mouth texture.
BBQ Ribs: Grenache & Lambrusco
Sticky, saucy BBQ ribs are a classic pairing for wines with juicy fruit and enough acidity to cut through the richness.
Grenache brings vibrant red fruit and spice that echo the flavors of the sauce, while a lightly
sparkling Lambrusco refreshes the palate and amplifies the dish’s sweet and smoky notes.
Grilled Sausages: Tempranillo & Sauvignon Blanc
Grilled sausages, whether pork, beef, or chicken, feature savory spices and smoky char.
Tempranillo offers a mix of red fruit and earthy spice that matches the sausage’s complexity. For a zesty contrast,
Sauvignon Blanc brings herbal, citrus-driven freshness that lifts the flavors and cleanses the palate.