Food and wine pairing

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Pork

Pulled pork with Carolina mustard barbecue sauce

Carolina mustard barbecue sauce : apple cider vinegar with yellow mustard, molasses or honey or maple syrup and ketchup and Worcestershire sauce, pepper, garlic and salt.

Synonyms

Pulled pork with South Carolina mustard barbecue sauce
Pulled pork with South Carolina mustard sauce

This dish pairs well with 13 drinks :

Drinks and wines types

Still white wine(s) (6)

White sparkling wine(s) (3)

Beer(s) (2)

Still red wine(s) (1)

Still rosé wine(s) (1)

Alsace Gewurztraminer

Still white wine(s)

Serve at 08-10°C or 46-50 °F.

Prefer a pairing with a wine with residual sugar.

>dish info

Beaujolais rouge

Still red wine(s)

Serve at 13-15°C or 55-59 °F.

>dish info

Chinon blanc

Still white wine(s)

Serve at 10-12°C or 50-54 °F.

>dish info

Coteaux du Vendômois blanc

Still white wine(s)

Serve at 10-12°C or 50-54 °F.

>dish info

Côtes de Provence rosé

Still rosé wine(s)

Serve at 08-10°C or 46-50 °F.

Pairing with a dominant Grenache noir grape (Garnacha tinta).

>dish info

Crémant de la Loire Blanc de blancs Brut

White sparkling wine(s)

Serve at 06-08°C or 43-46 °F.

Pairing with a dominant Chenin grape.

>dish info

Hefeweizen

Beer(s)

Serve at 04-07°C or 39-45 °F.

>dish info

Pouilly-Fumé

Still white wine(s)

Serve at 11-13°C or 52-55 °F.

>dish info

Saint-Joseph blanc

Still white wine(s)

Serve at 10-12°C or 50-54 °F.

>dish info

Sancerre blanc

Still white wine(s)

Serve at 10-12°C or 50-54 °F.

>dish info

Touraine Mousseux blanc

White sparkling wine(s)

Serve at 06-08°C or 43-46 °F.

>dish info

Vouvray Mousseux Brut

White sparkling wine(s)

Serve at 06-09°C or 43-48 °F.

>dish info

Witbier

Beer(s)

Serve at 06-09°C or 43-48 °F.

>dish info