When people ask what wine goes with steak, chicken, pork, or barbecue, Birmingham Wine Specialist Scott Atkinson doesn’t start by naming a bottle.
He starts with a question.
“How are you making it?”
That’s because great wine pairings aren’t built around the meat alone. The seasoning, sauce, cooking method, and even the cut all influence which bottle will taste best.
At Piggly Wiggly Birmingham, voted Best Place to Buy Wine in Birmingham by the readers of About Town for eight consecutive years, Scott and The Pig’s wine team help shoppers pair wine with real meals—not just broad food categories.
Preparation Comes First
Many pairing guides begin by matching red wine with beef and white wine with chicken. Scott takes a different approach.
“The preparation, the herbs, the recipe. All of that indicates.”
A grilled pork chop seasoned with rosemary calls for a different wine than pulled pork with barbecue sauce. Roasted chicken pairs differently than fried chicken. Even two pasta dishes made with the same protein can call for completely different bottles depending on the sauce.
That’s why Scott always comes back to the recipe.
“So again, it all depends on the recipe.”
His goal isn’t to follow a chart—it’s to help the wine fit the entire meal.
“The wine needs to complement the meal.”
Fried Chicken and Sparkling Wine
Some of Scott’s favorite pairings surprise people.
“Fried chicken, champagne.”
The crisp texture of fried chicken pairs beautifully with sparkling wine. Whether it’s fried chicken for Sunday lunch, a family picnic, or a celebration with friends, sparkling wine adds freshness that complements every bite.
It’s a reminder that great wine pairings aren’t always the obvious ones.
Steak Pairings Depend on the Cut
When steak is on the menu, Scott looks at the richness of the meat before recommending a bottle.
His rule is straightforward:
“The greater the fat content, the more robust the wine.”
Here’s how he applies it.
Filet Mignon
“Filet, I would do more of a Pinot Noir.”
Filet is lean and tender, making Pinot Noir an excellent match that complements the steak without overpowering it.
Ribeye
“A ribeye, I would do a Rhone or a Syrah-based wine.”
The generous marbling of a ribeye calls for a fuller-bodied wine with enough depth to stand up to its richness.
New York Strip
“New York strip, I would do Bordeaux or Cabernet.”
Cabernet Sauvignon and Bordeaux blends provide the structure and balance that pair beautifully with this classic steakhouse favorite.
Barbecue and Zinfandel: A Southern Favorite
In Alabama, barbecue is always in season. Whether you’re smoking ribs, serving pulled pork, or grilling for the neighborhood, Scott reaches for one style again and again.
“Barbecue is the uniquely American food. Zinfandel is the uniquely American wine.”
For local barbecue flavors, he gets even more specific.
“Alabama stuff… Memphis dry rub, Zinfandel, Zinfandel, Zinfandel.”
The ripe fruit, peppery spice, and bold character of Zinfandel make it a dependable companion for smoked meats, dry rubs, and barbecue sauces alike.
Skip the Guesswork and Ask The Pig
You don’t have to memorize wine rules before dinner.
Whether you’re grilling steaks, frying chicken, smoking barbecue, or preparing a family meal, Scott and The Pig’s wine team are ready to help you choose the right bottle.
Browse the selection anytime at Pig Wine Online.
Or stop by your neighborhood Piggly Wiggly Birmingham before checkout and tell us what’s on the menu. We’ll help you find a wine that fits your meal, your taste, and your budget.
For more wine inspiration, explore our Wine Pairing Guide, Best Wines for Winter, and Best Wines by Occasion resources.
Tell The Pig what’s for dinner, and we’ll help you choose the perfect bottle. #thepigbham