we're having a crowd for dinner and my wife is braising pork belly. I was considering a frisking but prefer to go with a red, perhaps burgundy. I'd be interested in getting comments and suggestions.
How exactly are you braising the pork belly? That would have an effect on the selection.
I agree that how you're braising it affects the wine choice. Thinking back to all the best pork belly I've had, I'd like a high acid white wine. So a riesling, a Cour-Cheverney, a chenin blanc, maybe even, if it's delicate enough.
I forgot to add that it will be served with a salsa verde.
I think a Spanish Rosado.
It will be in a rub overnight of smoked salt,pepper, and garlic, and then braised with the same plus bay leaf in a veal stock
That's reisling not frisking. Computer does my thinking.
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