Pulled Pork: Zinfandel & Riesling
Pulled pork’s tender texture and sweet, tangy sauce are a 4th of July favorite. A juicy, fruit-driven
Zinfandel brings ripe berry notes and a touch of spice that enhance the pork’s smokiness. For a lighter option on a hot July day, 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, glazed with sweet and savory sauces, is a summertime classic. A versatile white like
Chenin Blanc has bright acidity and orchard fruit flavors to cut through the sauce and complement the smoky meat. For a red, a light-bodied
Pinot Noir with soft tannins and red fruit notes won’t overpower the chicken, making it perfect for warm 4th of July evenings.
Beef Brisket: Syrah & Malbec
Slow-cooked beef brisket is rich, smoky, and deeply savory—ideal for all-day 4th of July gatherings.
Syrah (Shiraz) delivers dark fruit, pepper, and earthy undertones to stand up to the meat’s intensity.
Malbec offers plush tannins and blackberry flavors that highlight brisket’s melt-in-your-mouth texture.
BBQ Ribs: Grenache & Lambrusco
Sticky, saucy BBQ ribs are a true Independence Day crowd-pleaser.
Grenache brings vibrant red fruit and spice to match the sauce’s sweet and smoky flavors, while a lightly sparkling
Lambrusco refreshes the palate and adds a celebratory touch.
Grilled Sausages: Tempranillo & Sauvignon Blanc
Grilled sausages—whether pork, beef, or chicken—are a 4th of July cookout essential.
Tempranillo offers red fruit and earthy spice to match the sausage’s richness, while
Sauvignon Blanc adds herbal, citrus-driven freshness to cut through the savory flavors.
