In need of wine pairing advice. What goes with Greek-style pork kebabs?
- Googs Jul 4, 2010 09:26 AM
Both red and white suggestions are welcome. The main is kebab'ed pork tenderloin that has been marinating in olive oil, lemon, garlic, chili flakes, salt, pepper, and a whole lot of oregano. It wil be grilled and then served with tzatziki (naturally).
White - if you like sweet, Riesling. if not, Pinot Blanc or Albarino.
Red - Pinot Noir or Cabernet Franc
Continue the Greek theme with an Assyrtiko from the island of Santorini. This fragrant varietal has a nice acidity that will balance the kebab seasonings. Boutari is a reliable producer.
Not Syrah-like CA or OR Pinot
Not over-oaked Barbera d'Asti / d'Alba
Alsatian Pinot Gris
White Rhone -- Roussanne or Marsanne based.
Almost any high quality dry old world rose
In the end, I took what I had in stock. Besides, I love showing off Ontario wines to the unsuspecting. Always the skepticism, followed by surprise, then pleasure. So rewarding watching the process.
Our dinner companions were the lovely Malivoire Gamay and the Daniel Lenko Unoaked Chardonnay. Both worked quite well. Thank you all for your help.
I am tempted to suggest Ouzo.
But when I was in Greece, a local insisted that Ouzo was best with seafood.
For meat from land animals, wine (red or white) was suggested.
I was baffled. But still love all Greek food.