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Wine pairing with pork belly

i
Ilcal Jul 5, 2011 03:02 AM

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.

  1. i
    Ilcal Jul 5, 2011 03:04 AM

    That's reisling not frisking. Computer does my thinking.

    1. w
      wattacetti Jul 5, 2011 06:15 AM

      How exactly are you braising the pork belly? That would have an effect on the selection.

      5 Replies
      1. re: wattacetti
        SteveTimko Jul 5, 2011 08:21 AM

        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.

        1. re: SteveTimko
          i
          Ilcal Jul 5, 2011 09:22 AM

          I forgot to add that it will be served with a salsa verde.

          1. re: Ilcal
            invinotheresverde Jul 6, 2011 08:30 AM

            Dry bubbles.

            1. re: Ilcal
              ChefJune Jul 6, 2011 11:36 AM

              I think a Spanish Rosado.

          2. re: wattacetti
            i
            Ilcal Jul 5, 2011 09:20 AM

            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

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