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ISO pairing with pork, fennel seed, garlic & red chilies

c oliver Jan 20, 2009 02:24 PM

I'm fixing a pork shoulder roast (Will Owen adapted from an LATimes one) that is crusted with fennel seed, garlic, red chilies, salt and pepper and then slow, slow roasted. We're taking this to a friend's house for dinner as he's the cook in the family and is on crutches for a while due to a skiing accident. He's pretty into wines and will provide them for our dinner. (I'll make that deal with him forever!!!) Is there a type of wine that you think will go with this and that is relatively available? TIA.

  1. Big Cicada Jan 20, 2009 05:40 PM

    Personally, i think there are about a million ways you COULD go with this......a good Dolcetto or Barbera from Italy or maybe an Oregon Pinot Noir or Minervois from the Languedoc if you wanted to go red......this dish would also lend itself well to any white spanish wines with great acidity maybe an Albarino or Rueda, or a well made Chenin Blanc from the Loire, if its gonna be spicy as a result of the garlic and chiles an excellent German Reisling may also work....i think you can really do anything with pork as far as wine goes, more proof of porks perfection...cheers

    1. r
      RicRios Jan 20, 2009 06:01 PM

      Pork + fennel seed + garlic + red chiles + pepper + ... => NEGRA MODELO!!!


      1. b
        Brad Ballinger Jan 20, 2009 06:12 PM

        This really depends on how spicy this dish is. I like Sangiovese if there's not too much heat. Otherwise beer.

        1. c oliver Jan 20, 2009 06:18 PM

          The predominant flavor - other than pork - is the fennel seed which I happen to adore. The chiles are dried and broken up and rubbed on but you definitely do not get a chile-hot taste at all. And this dish cooks for about 8 hours so that lessens the garlic hugely also.

          My husband would love the beer suggestion but not me :) And probably not our wine-loving friend.

          2 Replies
          1. re: c oliver
            tmso Jan 21, 2009 03:30 AM

            In that case (no chile fire), a Châteauneuf-du-Pape ought to be a good match. It can misfire on occasion, but the fennel ought to match nicely with it.

            1. re: c oliver
              Brad Ballinger Jan 21, 2009 05:28 AM

              Then BC is right; it would be easier to go RIGHT with this dish than to fo WRONG when selecting a wine. I like Sangiovese, but Grenache works (many Chateauneuf-du-Pape wines feature this grape predominently in their blend). I also think a Pic St. Loup would go well. Although whites would pair well, too, I'd go red.

            2. alkapal Jan 21, 2009 06:36 AM

              i thought of a gewurztraminer, to highlight the aromatic, herby-floral fennel seed, counterbalance the heat of the chiles, complement the sweet savor of the pork meat, and cut through its fattiness. but that's just what occurred to me, no wine expert, but decent cook and good eater! ;-).

              4 Replies
              1. re: alkapal
                Big Cicada Jan 21, 2009 09:17 AM

                yup yup......an Alsatian gewurtz would be delicious with the pork...i'd prob do that or a spanish rueda for white just cuz im into those white pairings right now but you truly have alot of options

                1. re: Big Cicada
                  bob96 Jan 21, 2009 09:06 PM

                  Truly an ample backdrop, but I'd imagine that something refreshing, red or white, would work to balance out and cut through the spice and richness. in addition to suggestions above (maybe for my taste excluding a Chateauneuf du Pape), why not cosnider a strong rose--say a Domaine des Fonsaintes Corbieres, or a Cerasuolo d'Abruzzo (try Cataldi Madonna's), for a nice fruit/acid/fragrance package. For reds, a mid-weight Rosso Conero from le Marche or a Ciro from Calabria. A tavola!

                  1. re: bob96
                    maria lorraine Jan 21, 2009 09:33 PM

                    This is pretty much how I shake out. My tendency would be Riesling Auslelse or Spatlese, or Rose, or something in the Grenache/Grenacha vein (in other words, a light red). I probably wouldn't go a full-blown red because it may not not be acidic or frisky enough to take on the dish. Someting lighter is called for, in my mind and to my palate. In all honesty, it's difficult to judge the heft of the flavors of the overall dish from a distance.

                    Here are some other threads that may be helpful:

                    1. re: maria lorraine
                      whiner Jan 22, 2009 12:20 AM



                      Also, off-dry Gewurztraminer would work.

              2. g
                grantham Jan 24, 2009 08:54 PM

                I would agree with prior postings that you have a plethora of options. For this dish, I would agree with Brad Ballinger, that Sangiovese would be a nice complement. One of my favorite wines for pairing with pork and chiles, et cetera, is a Spanish Rioja -- perhaps a Marques de Caceres.
                A white wine would not "cut it" for me.

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