wine match with pork belly stewed in spiced soy sauce?
Am breaking my head over a good match with pork belly stew in spiced soy sauce. I am hoping for your creative tips!?!
To be more exact:
Pork belly gently fried shortly, and then stewed for hours low temp in stock with sherry vinegar, light (salty) and some dark (slightly sweet) soy sauce, flavoured with onion, bit of chili, lots of garlic, leek, carrot, celery, ginger, star anise, black pepper, coreander seeds, cumin, and a drop of sesam oil.
Especially the soy sauces and star anise make the taste. Exremely aromatic.
The pork belly is very tender and rich.
Champagne would come to the rescue, but what else...
I am think off dry chenin blanc from the Loire, or off dry riesling, but what about a rich creamy white rhone? Or a flavoursome, fruity, quality, young pinot noir? A very rich gruner veltliner like Hiedler Maximum maybe? High level pinot gris/grigio like Elzas Zind Humbrecht or Trimbach, or Cantina Tramin. And what about gewurtztraminer (or muscat)??
A rich high level bit aged fiano maybe....? White priorat?
Or something bone dry...like a Tim Adams white for extreme contrast?
Main issues are I guess some sweet or not at all in the wine?
And very rich taste the wine needs - or is the extreme opposite best?
And of course some aromatic match to make it nice...
Thanks for your thoughts and help!
OK, tired a few, including a fruity light but tasty Chateaumeillant (gamay), which can be drank alongside but doesnt do anything, and the richer fruit forward new world style, which doesnt go with the saltiness.
Very good was the Francois Chidaine Montlouis Sur Loire Les Choisilles 2007 after decanting (slight sweetness), and winner was Hiedler Gruner Veltliner Maximum 2007 form the bottle (a very rich GV).
Highly recommended match.
(didnt try but next time: demi sec Loire chenin blanc)
We do these type of dishes quite a bit at home and have had plenty of success with ... new world Merlot!
Fyi, our new world wine consumption represent about 5% of our total wine consumption lately, but when it comes to heavy soy-sauce flavored dishes, and we want to have reds with the dishes, those new world reds always do the trick.
Have also had good experiences with these dishes and modern-styled Spanish reds from Ribera-del-Duero and Rioja.
It's probably all those oak and fruit ... they just go cut through all the fat and the soy sauce.