Discover the Best Wine with Pulled Pork NOW!

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What kind of wine goes with pulled pork? Today we are comparing two special bottles of Rioja wine, a 2014 Sierra Cantabria and a 2012 Marqués de Cáceres Rioja Reserva. Annabelle investigates wine pairing with a pulled pork sandwich. And stick around until the end for a top tip on how to pair oaked wine with food.

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Video Transcript

Which wine pairs best with a classic Pulled Pork Sandwich?

Today we will be looking at Rioja, the bright, oaky Spanish wine that loves food as much as we do. And we will be introducing it to a classic American dish: the smoky, sweetly-sour pulled pork sandwich.

Hey Tasters, this is Annabelle McVine. Welcome to the WineScribble Youtube Channel, the home of “Wine Applied”.

Before I get to this food and wine pairing, Tasters, please let us know that you are enjoying the WineScribble videos by clicking on the ‘subscribe’ button below and the notification bell. Make sure you are the first to watch our videos and that you never miss any of our content!

The Pulled Pork Sandwich

So, let’s get back to this food and wine pairing. Today we are comparing two special bottles of Rioja wine, a 2014 Sierra Cantabria and a 2012 Marqués de Cáceres Rioja Reserva. We are going to find out which of these two Spanish red wines pairs best with a classic pulled pork sandwich. This is an incredible Rioja wine food pairing showdown that you mustn’t miss out on! And make sure you stick around until the end for my top tips on how to pair oaked wine with food.

Anyway, back to our pulled pork and Rioja pairing. So many layers of flavour! Sweet, sour and spicy, this pulled pork hits every note. It is so flavoursome it could have been overwhelming if it wasn’t for the soothing creaminess. The coleslaw that accompanies it is tangy and refreshing, a perfect foil to the meaty richness. Both recipes are from a blog I visit very regularly – check out the links in the description below!

Comparing Rioja Wines

Let’s now look at our two Rioja wines.

First we have a 2014 Sierra Cantabria Rioja. This wine is a blend of 91% Tempranillo, 3% Malvasia, and 6% Viura. This is a smoky but velvety Rioja, with a refreshing acidity that highlights dark but creamy berries. It smells of sweet pipe tobacco but the sweet earthiness is quickly pierced by a sprinkling of coarse ground black pepper. Powerful but smooth tannins give this wine an elegant structure.

Our other Rioja, the 2012 Marqués de Cáceres Rioja Reserva is a blend of 85% Tempranillo, 10% Garnacha and 5% Graciano. This cuvée spent 20 months in French oak, both new and old. The 2012 Rioja Reserva is a deep red – almost purple – with a rich bouquet of dark berries, spicy vanilla, licorice and, strangely but also strangely appealing: asphalt. Very full-bodied but also smooth, this wine craves sweetness and heat, and finds it in this delectable pork dish.

The Winner

If I had to pick a winner, I would choose the Marqués de Cáceres Rioja 2012 Reserva, because it marries so well with the sweet spiciness of pulled pork.

If you want to learn more about Primary, Secondary and Tertiary aromas in wine, go to for our quick overviews. And for another wine showdown between two lively, white wine and another classic dish, enjoy our video comparing two unusual white wines and a classic Caesar salad. I have left all the links in the Description below.

The Secret to Pairing Oaked Wine with Food

And now, here is my secret to successfully pairing food and oaked wine: make sure your dish either echoes or contrasts the nutty, creamy, toffee or spicy notes that oak has imparted to the wine. Classic combinations include oaked Chardonnay with Southern Shrimp and Grits, Rioja with griddled lamb chops and Australian Sémillon with mature cheddar.

So, Tasters, If you liked this tasting video click on the ‘like’ button below to let us know and share it with your friends. Also, please ask us questions in the comments section below. And, remember, those who drink get drunk. Those who taste, feel sublime. I will see you on the next video.

Video Description

[Recipe for Pulled Pork]

[Recipe for smooth creamy coleslaw]

[Primary, Secondary and Tertiary Aromas]

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