Wine & Food

Snooth User: dftaylor2211

Pulled pork (vinegar-based sauce) and wine pairing

Posted by dftaylor2211, Jul 6, 2010.

I'm hosting a backyard bbq this weekend where the menu will feature pulled pork with a vinegar-based sauce. I'm looking for both a red and white wine to serve. I'm more concerned that the red pair well with the food. For the white, I want something that'll be refreshing in this 100 degree heat but that won't clash with the pork for those who go that route. Any suggestions from the Snooth community?

Replies

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Reply by cigarman168, Jul 7, 2010.

Italian Malvasia white wines will do the pairing nice. Try it.

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Reply by dmcker, Jul 7, 2010.

Vinegar is never an easy wine match. What else is in the sauce?

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Reply by Gregory Dal Piaz, Jul 7, 2010.

Off dry rose, something a bit gamy, maybe syrah or malbec based.

 

Easy to suggest than to find but that's what I would be looking for!

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Reply by dftaylor2211, Jul 7, 2010.

The suggestions are much appreciated. It's a tough pairing, but these recommendations are ones that I wouldn't have thought of. Grazie a tutti.

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Reply by Tazza, Jul 7, 2010.

Italians will probably be a good bet.  Balsamic vinegar is big part of the cuisine!

- Valpolicella for the red (lightest Italian red) or Montepluciano d'Abruzzo

- Pinot Grigio from Veneto is obvious, but an interesting twist would be Verdicchio dei Castelli di Jesi

Hope this helps.

 

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Reply by dmcker, Jul 7, 2010.

Why would pinot grigio be 'obvious'?


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