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Need a Wine That Goes with a Dinner Based on Pork

I'm attending a dinner that will be comprised of six dishes (hot and cold) made with pork. What type of wine will pair well with that? I don't know any other ingredients other than the pork.

Thanks for any recommendations.

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  1. White: Riesling (perhaps for the cold dishes)
    Red: Pinot Noir or Sangiovese (or Sangiovese blend such as Chianti Classico)

    1 Reply
    1. re: Brad Ballinger

      I second the Pinot Noir suggestion. It goes with multiple different cuisines and cooking styles and there's very little it won't pair with.

    2. Marsanne, Rousanne, or Brunello

      1. As you know, the problem is that you haven't provided us with enough information . . .

        For example, a cold dish of, say, Jamon Iberico, Lomo, Chorizo and other meats of Spanish and/or Portuguese origin might call for a dry White Porto (like Churchill's), a white Douro (say, Quinta do Crasto), or even a Getariako Txakolina . . . But a cold dish of, say, pork rillettes might call for a ight but spicy red like a Côtes-du-Rhone (say, Domaine de la Mordorée). A hot entrée of baked ham, studded with cloves and pineapples, for example, would call for a very different wine than, say, a pork roast or barbecued spare ribs.

        Without knowing any of the ingredients other than "pork," I would opt for Pinot Noir or Grenache for a red. For a white, there are more options: I love the aforementioned Churchill's with charcuterie, for example, but Riesling, white Rhône varieties (Marsanne, Rousanne, Grenache Blanc) or a Douro Branco would also work.

        1. How it is being cooked as well as what other ingredients will be incorporated need to be known.

          1. A good California Syrah, or a nice Chateauneuf de Pape. I love a good syrah with pork. A dry Grenache rose would be my choice for the lighter pork dishes.

            1. As others have already said, how the pork is to be prepared (I'm guessing 6 different dishes) has a greater effect on what wine will pair well with it. Probably there is not one wine that will go with all the dishes.

              If you cannot get more detailed information, I'd take along an Alsatian Riesling (white)and a Grenache from Provence (red). If you can get more info, come back and we can talk! ;)

              1 Reply
              1. re: ChefJune

                [Warning - generalities ahead]

                For "pork," there are two wines that come to my mind: Rieslings (GR & FR), and Pinot Noirs. However, as many have said, the exact prep can dictate other choices.

                I have had great Gruners to bigger domestic Syrahs, that went well. It just depends.

                Hunt

              2. Agree with all the general Burgundy/Pinot Noir recs.

                However, I'm having a 2001 Pichon Baron that's killing it with spice rubbed ribs right now.

                (Smoked paprika, fennel, corriander, thyme, brown sugar)

                1 Reply