Summer barbecue pulled pork is slow-smoked, tender and tangy, tossed in a sweet-smoky sauce for the cookout. The smoke, rich pork and sweet-tangy sauce pair best with fruit-forward, medium-bodied reds and crisp rosé, whose ripe fruit echoes the sauce and acidity cuts the richness. Zinfandel is the classic barbecue red, while a fruity rosé suits the summer heat. The wine should be fruit-forward and fresh; ripe fruit against the sweet-smoky sauce and acidity against the rich pork make a generous red or crisp rosé the natural cookout match.
Our sommelier's picks
Save to PinterestFruit-forward red
15–17°C (59–63°F)Zinfandel · California
Zinfandel's jammy fruit and pepper are the classic barbecue match, echoing the sweet-smoky sauce.
Good value abounds.
Fruity rosé
8–10°C (46–50°F)Grenache · Provence, France
A crisp, dry rosé refreshes in the summer heat and cuts the rich pork.
Affordable and seasonal.
Juicy Spanish red
15–17°C (59–63°F)Grenache · Spain
Ripe, low-tannin Garnacha flatters the smoky pork and sweet sauce.
Affordable and ripe.
Off-dry aromatic white
8–11°C (46–52°F)Riesling · Germany
Riesling's fruit and acidity cut the rich pork and echo the sweet, tangy sauce.
German Riesling is superb value.
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Questions about pairing Summer Bbq Pulled Pork
What wine pairs with pulled pork?
Fruit-forward reds like Zinfandel, or a crisp rosé — their ripe fruit echoes the sweet-smoky sauce and acidity cuts the rich pork.
Why Zinfandel with barbecue?
Its jammy fruit and pepper echo the sweet-smoky barbecue sauce while its body matches the rich pork — the classic match.
What is a refreshing summer option?
A crisp, dry rosé or an off-dry Riesling refreshes in the heat while cutting the rich, saucy pork.