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Jul 5, 2011 03:02 AM

Wine pairing with pork belly

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.

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

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

      5 Replies
      1. re: wattacetti

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

          1. re: wattacetti

            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