May I suggest a very nice Collard claret with that? It has an earthy, savoury, spicy substance with still a touch of prune and raisin fruit sweetness and an aftertaste that is quite vinous and persistent. 'Pinotish' is the word I used to describe it.
LOL! Nice find.
Now, seriously, when it comes to a wine to drink with pork (another part of that New Year’s Day dinner, of course, along with black-eyed peas), I have found the quality dry rosés work very well. These wines have been ignored due to the association with garbage overly sweet jug wine rosés here in the U.S., but there are plenty of them out there, especially from Spain and South American.
Americans need a good wine to go with real slow-cooked barbecue!