Wine for pork shoulder???

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RolandJT

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I have some non-beer people coming over.

For the non-serious wine drinkers I think white zin will be OK.

I was actually thinking red zin for the red wine drinkers. Reasoning--it's a strong flavour but not too tannic so it should be as good as anything with the pork and array of bbq sides.

Any thoughts from experienced bretheren?
 
Here are some good wines that go well with the bold flavors of bbq'd pork.

Red wines
Shiraz - Lighter red, most have a nice peppery finish to it, which will compliment the pork
Beaujolais - This is a younger red wine, that is very light and easy to drink. It would really cut through the fat of the pork to cleanse the palette so they can really get the different notes of hte pork.

White wines -
Pinot Grigio/Gris - nice clean flavors that will really accent smoke pork really well.
Chardonay - Stonger white wine that can stand the bold flavors from rubs.
 
Suggest putting out white and red and let your guests choose. You may then survey them as to what they liked and why.
 
tough to go wrong with a white zin for non-serious wine drinkers, my wife likes Pino Grigio with BBQ during the summer months too.
 
Or make everyone happy with a refreshing Sangria. Use frozen grapes instead of ice. Tons of great recipes.
 
White Zinfandel is never okay!
 
WineMaster said:
Or make everyone happy with a refreshing Sangria. Use frozen grapes instead of ice. Tons of great recipes.
Click to expand...
I actually could not agree more with Dan. A nice fresh cold Sangria, either white or red, would be excellent. I love it with oranges, lemons and apples, and the frozen grapes is a great idea.
 
What? No Boone's Farm or Mogen David 20/20? Heathens...

:mrgreen:
 
Pinot Noir does work really well with pork as does an old vine Zinfandel. Of course a good Cabernet is good and a Malbec will work. Hell, I think my favorite is the OPEN ONE!:-D
 
Great question! We had some of my wife's work friends over for a brine cured / Cognac & Honey glazed turkey breast. I researched the "proper wine" to serve and came up with a German Riesling Kabinett and/or Washington State Riesling (Okay, I admit I was trying to be sophisticated, Ha)... As a back up I had the basic Merlots and Cabernets around. I made mention of my research and choices. Long story short, next morning only thing left was my hoity toity Rieslings. Goes to show people drink what they like in the end. Great luck with your dinner and have fun with your friends!
 
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