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Jun 7, 2011 08:08 AM

Wine with Caramel Apple Pork Chops

I am cooking a dinner for my bf who is a bit of a wine conessuier. and I dont want to look stupid. What would be a good wine to pair with caramel apple pork chops? It is a pretty sweet main dish. with brown sugar and apple cider in it. Thank you so much!

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  1. My first thought, is you could ask him to bring the wine or ask him for suggestions. But I can also understand that you may wish to surprise/impress him. Also, my first thought was beer, not wine. Pairings like this are sort of tough (think chicken or veal marsala -- also on the sweet side). But I also understand wanting to serve wine. So...

    I'd probably serve a riesling auslese.

    5 Replies
    1. re: Brad Ballinger

      Thank you so much. After looking around and just trying to get ideas, I thought that riesling auslese might be a good idea too. But I really dont know anything about wines. Thanks!

      1. re: utirishbabe

        While a riesling AUSLESE would, I think, be too sweet, you might want to consider a German Riesling Kabinett -- especially one from the Mosel.

        My first thought was similar, but from across the border -- a wine from Alsace. Alsatian wines are drier than German, but more importantly, are richer and fuller in body. I'd look at a Pinot Gris from Alsace, or a Gewurztrmainer.

        1. re: zin1953


          While you and I generally see eye to eye, depending on how sweet the apple brown sugar sauce is, that Alsatian wine (unless it has some RS like a Z-H Clos Windsbuhl) may taste overly sharp/acidic -- unless the apples have a strong amount of acidity. I think an auslese might be just sweet enough and rich enough.

          1. re: Brad Ballinger

            I don't think there's any disagreement here, Brad. I think it is "producer specific." For instance, I generally prefer my German Rieslings from the Mosel and the Saar, but in "my mind's taste buds," I think those would be too "minerally." OTOH, an Alsatian that is on the fuller, richer side . . . well, that should work. But certainly some Alsatians may be too light or too austere . . .

            June's suggestion may indeed be the best option. ;^)


            1. re: zin1953

              Maybe a Rheingau Auslese or Kabinett might be a better fit?
              (I love Schloss Schonborn)

    2. If he's a conoisseur, I'd tell him what you're making and let him make the wine selection.

      1. Perhaps some sec or demi-sec bubbles.

        1 Reply
        1. re: invinotheresverde

          SOLTER BRUT Spätburgunder Rosé Sekt is one of my favorite food wines as it goes with a variety of different dishes. They also make:
          SOLTER BRUT Rheingau Riesling Sekt
          SOLTER BRUT Blanc de deux Blancs Sekt: This Blanc de deux Blancs has only 2,9 g/l residual sugar and is rather extra brut. It consists of 50% Pinot Gris and 50% Pinot Blanc.
          2006er SOLTER BRUT Pinot Cuvée Sekt: This Cuvée consists of 40% Pinot Noir, 30% Pinot Blanc and 30% Pinot Gris.
          Nonvintage SOLTER BRUT Cuvée Henri Sekt -Réserve: Pinot Noir, Blanc, Gris and Chardonny of 1999, 2004 annd 2007 vintages are the foundation of this composition. This Cuvée is in this form unique in Germany !
          2007er SOLTER BRUT Rheingau Riesling Sekt -Réserve-: Our Riesling Réserve Sekt is solely from the Rüdesheimer Berg Roseneck which is a classified area with steep vineyards. It is based on quartzite and slate ground which gives this Riesling its precious minerality.

        2. I would be interested to know what was actually served?

          I opened a bottle of 1994 Stony Hill chardonnay (Napa) today. I intended to drink it as a "cocktail" before dinner tonight as we are home and just "putzing" around the house on a rainy day. Tonights dinner is to be boneless pork country style ribs with baked beans and corn bread. I quickly corked this and changed my mind! This Chard is full of APPLES! Very *green* apples..... that will work spectacularly with the spicy sweet pork. I would have never thought of the Chardonnay. You just never know!

          Now off to find another cocktail wine :)

          1 Reply
          1. re: sedimental

            Nice connection/discovery on the flavor synergy. Will try that when I next cook pork.