Pork Butt

Red · Light · Dry

Burgundy's most temperamental grape, but the rewards are real — translucent ruby with a perfumed lift of red cherry, forest floor, and clove. Silken tannins and bright acid make it the most versatile red on the table; serve cool, around 58°F.

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White · Light · Off-dry

Aromatic, racy, and shapeshifting — bone-dry in Alsace, off-dry on the Mosel, syrupy and ageless when late-harvested. The single most versatile wine for spicy food on earth.

Works with Pork Butt · Bbq Pork Butt · Smoked Pork Butt +10 more Pork Butt · Bbq Pork Butt · Smoked Pork Butt · Pulled Pork Butt · Smoked Pork Butt Roast · Slow Roasted Pork Butt · Roast Pork Shoulder Butt · Boston Butt Pork Roast · Smoked Pork Butt Cherry Wood · Pork Loin With Buttermilk Sauce · Molasses Mustard Pork With Apple Butter · Roast Pork Butt With Apples And Sauerkraut · Butternut Squash Soup With Smoked Pork

Red · Full · Dry

The benchmark for full-bodied red — structured, age-worthy, unapologetic. Black currant, graphite, and tobacco lead into firm tannins that demand protein on the plate. Decant young bottles; cellar the serious ones.

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White · Medium · Off-dry

The Loire's most versatile grape — bone-dry and steely from Savennières, honeyed and ageless from Vouvray. Naturally high acid keeps every style food-friendly.

Works with Pork Butt · Bbq Pork Butt · Smoked Pork Butt +7 more Pork Butt · Bbq Pork Butt · Smoked Pork Butt · Smoked Pork Butt Roast · Slow Roasted Pork Butt · Roast Pork Shoulder Butt · Boston Butt Pork Roast · Smoked Pork Butt Cherry Wood · Pork Loin With Buttermilk Sauce · Roast Pork Butt With Apples And Sauerkraut

Rosé · Light · Dry

Provence's gift to summer — dry, pale, faintly strawberry-and-citrus, with low alcohol and crisp acid. Made to drink cold, with food, in the shade.

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Red · Full · Dry

Argentina's signature grape: deep purple, plummy, and remarkably smooth for its weight. Soft tannins and a touch of cocoa make it the dinner-party Cabernet alternative — and far easier on the wallet.

Works with Pulled Pork Butt · Apple Butter Pork Tenderloin · Molasses Mustard Pork With Apple Butter +1 more Pulled Pork Butt · Apple Butter Pork Tenderloin · Molasses Mustard Pork With Apple Butter · Butternut Squash Soup With Smoked Pork

Red · Full · Dry

Shiraz's more reserved European cousin — Northern Rhône style, all violets, black olive, and white pepper. Less brawn, more poise; pairs as well with lamb as with peppered duck breast.

Works with Pulled Pork Butt · Apple Butter Pork Tenderloin · Molasses Mustard Pork With Apple Butter +1 more Pulled Pork Butt · Apple Butter Pork Tenderloin · Molasses Mustard Pork With Apple Butter · Butternut Squash Soup With Smoked Pork

Red · Medium · Dry

Cabernet's softer sibling — plum, black cherry, and a whisper of chocolate, framed by rounder tannins and earlier drinkability. The wine that built Pomerol and the one to reach for when Cabernet feels like overkill.

Works with Apple Butter Pork Tenderloin · Boston Butt Pork Roast/apples

Red · Full · Dry

California's brawler — jammy blackberry, brambly spice, and 15% alcohol that hides behind the fruit. Built for ribs, brisket, and anything that came off a grill.

Works with Pulled Pork Butt · Butternut Squash Soup With Smoked Pork

Red · Medium · Dry

Piedmont's everyday red and Italy's secret food wine — high acid, low tannins, juicy red cherry, and a touch of earth. Pairs effortlessly with anything red-sauce.

White · Medium · Dry

The most-planted white grape and the most chameleon-like. Crisp and steely from Chablis; rich, oaky, and tropical from California. Read the label, then match the style to the dish.

Red · Medium · Dry

California's brawler — jammy blackberry, brambly spice, and 15% alcohol that hides behind the fruit. Built for ribs, brisket, and anything that came off a grill.