I always think it’s misleading to describe pork as a ‘white meat’. Strictly that's accurate, I suppose, but ‘whiteness’ somehow seems to suggest lack of flavour. Although that’s still true of much mass-produced pork there’s far more rare breed pork around these days which has a great deal of character.
There's no tradition of wine & food pairing in Georgia because, "we're permanently in the process of eating and drinking, so everyone is continuously matching for themselves," firmly declared Georgia's 'wine queen', Tina Kezeli, my host for a week's tour of eastern Georgia's Kakheti wine region. Georgian meals are lavish affairs with tables laden with dishes appearing in regular sequence but without regard for timing or harmonious wine pairing. Some guidance is needed.
Last night we opened a bottle of 2005 Nugan Estate McLaren Parish Vineyard Shiraz - a typically big lush Aussie red at a hefty 15% ABV.