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Jul 21, 2014 09:05 AM

What wines would you serve at a roast pork/ suckling pig party?

So I'm planning a roast medium pig or suckling pig party for about 12-15 guests.

Fare is going to lean predominantly east asian, traditional accompaniments, with some interesting wrappers/buns thrown into the mix- think- brown rice appams (south indian brown rice crepe).

I'm not great with asian food (specifically cantonese) wine pairings. Looking to Chowhounders for some suggestions?

I was thinking a riesling or gewurztraminer for the white, and a gamay for the red.


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  1. There's a really good value sparkler at the LCBO (Vintages) right now
    LOOSEN BROS. DR. L. SPARKLING RIESLING VINTAGES 296095 | 750 mL bottle - $14.95.

    Check the Vintages website for a location near you.
    Agree a light fruity red would work - so if you like Gamay....

    1. +! for off dry Riesling or Gewurztraminer. Cannot go wrong. Great if pig is presented the Cantonese way with Hoi-Sin sauce accompaniment.

      Add some Chinese tea and beer and your party is all set!

      1. I'd actually opt for a nice dry cider like Waupoos. Pork and apples love each other.

        1. I concur on the Riesling suggestions. A nice German Spatlese would complement the pork. If you want something less sweet and more, errr, French than German, 13th Street's Riesling is my current go to summer beverage.

          1. Assuming light sauce, a rosé would be a good pairing for suckling pig. For white, an off-dry German Riesling, or Austrian Grüner Veltliner would match as well. For red, something from Rhone like a Crozes-Hermitage from the north or Côtes du Rhône from the south, or a light Chainti from Tuscany.