Top pairings
Which wines pair best with pork?
As with most foods, the best wine pairing with pork depends how the pork is cooked, and what it’s served with.
Technically it's regarded as a white meat 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.
It’s certainly substantial enough to carry a red, on the other hand it is often accompanied by ingredients - such as apples or fennel - that point in the direction of a white. And it does have chicken’s chameleon-like ability to take on other flavours which means you often have to think of pairing the sauce rather than the meat. It can also be quite fatty which calls for a wine - white or red - with some freshness and acidity to cut through.
It’s not a ‘noble meat’ - I don’t often think of pork and Cabernet or pork and Barolo in the same breath but it can be a fine one, well worth bringing out a good bottle for.
Here are my favourite wine pairings for different ways of cooking pork:
The best wine for roast pork
To tell the truth white wine is a better match than red with most roast pork dishes but psychologically one tends to expect a red with a roast, even one cooked, Italian-style with fennel, lemon and garlic. I personally enjoy Northern Rhône and Italian reds with pork: something like a decent Crozes-Hermitage or a Chianti Classico (particularly with the latter dish) though I know many pork fans prefer a Pinot Noir.
With a more traditional dish of roast pork and apple sauce a decent Côtes du Rhône Villages will do the trick. Even with more delicate roast suckling pig a light to medium-bodied red can work well. I recently enjoyed a Portuguese Bairrada, a Casa de Saima with this dish which hit the spot perfectly.
If you can move outside your comfort zone you will find many whites will match well with roast pork, especially when it’s served cold. Old vine Chenin Blanc is a very enjoyable match for cold roast pork while an off-dry German Riesling makes a delicious match for roast belly pork (though watch the accompanying vegetables. Tomato-based dishes won’t help the pairing).
See also Six of the best pairings for roast pork
Wine pairing with pork chops
Similar recommendations to the above, depending on the saucing (if creamy, follow the recommendations below). You might well be thinking of accompanying it with something more Italianate like a salsa verde, in which case a dry Italian white or a decent Valpolicella or Chianti would be a good choice.
Pork in a creamy sauce - with mushrooms or mustard
Both red and white burgundy work well (unsurprisingly) with this classic French bistro dish which is often made with pork tenderloin. Other cool climate unoaked or subtly oaked Chardonnay or Pinot Noir should work too as would a dry Alsace Riesling or Pinot Gris or a Vouvray.
Pork casserole or pie with cider or apples
Cider is actually by far the best match here but if you want to drink wine I’d again suggest a good Chenin, Chardonnay or easy-going inexpensive southern French red that’s relatively modest in alcohol. Like Côtes du Rhône again.
Barbecued/char siu pork
The combination of spice and sweetness tends to strip the fruit out of whites so I’d pick a robust jammy red with either of these dishes. A mid-weight Shiraz or Australian Cabernet-Shiraz, a Chilean Merlot or Carmenère, a Pinotage, a Zinfandel - you get the picture. Gutsy wine, sweet fruit.
Pulled pork
Pulled pork is suggesting beer to me (a good IPA for preference) but pinot noir proved a surprisingly good wine pairing recently. If its more about the barbecue sauce follow the suggestions above
Sweet and sour pork
More often than not combined with other dishes that may affect the pairing but a fruity new world rosé especially a Merlot rosé should take it in its stride. Better than the often-recommended match of Riesling, I find. A very fruity white such as a Colombard or Semillon-Chardonnay can also work
Goulash
The paprika is always more important than the pork to me and suggests a rustic red. You could try the Hungarian Kékfrankos (Austrian Blaufrankisch) if you wanted a regional pairing, otherwise I suggest a Rioja or similar Spanish red.
Wines with pork and bean stews e.g. Cassoulet, Feijoada, Fabada
These tend to be quite filling so you don’t want a wine that’s too high in alcohol. A simple medium bodied red, even carafe wine works with Cassoulet. Go for a slightly fuller fruitier wine - maybe an inexpensive Navarra or other Spanish red or a Malbec if the stew is a touch spicier.
See also six of the best wine pairings with cassoulet
Charcuterie
Pork is what classic French charcuterie is all about so it seems apt to pair a French wine with it. With its bright fruit Beaujolais works particularly well with preparations like terrines, jambon persillé and rillettes - chose a Beaujolais Villages or cru Beaujolais (Morgon particularly appeals). You could also try a rustic Marcillac or a dry rosé
The best pairings for amontillado and palo cortado sherry
Amontillado sherry has richer, nuttier flavours than a classic fino or manzanilla sherry and calls for different food matches. Think more in terms of cured meat, game and cheese than seafood and richer, meatier tapas.
Which match works best depends on the level of sweetness. An inexpensive medium-dry amontillado will tend to suggest different pairings than an aged dry amontillado which will be much drier and nuttier - arguably best sipped on its own.
Palo cortado which starts life as a fino but finishes it like an oloroso is similar calls for broadly similar pairings
Dry amontillados and palo cortados
Jamon iberico - amontillado can handle the extra richness and depth of flavour of iberico ham - and an extra bit of fat
Cheese - Aged manchego is classic but amontillado is also surprisingly good with cheddar, aged Comté and similar cheeses and parmesan as you can see from this rocket and parmesan salad
Almonds and hazelnuts - try it with the Middle-eastern dip dukkah
Sautéed mushrooms
Kidneys
Albondigas (meatballs)
Patés, especially game patés
Cold game pie
Smoked duck and other smoked meats
Pork scratchings
Salad with sautéed chicken livers
Chestnuts
Jerusalem artichokes
Roast root veg
Braised rabbit
Chicken yakitori
Peach - according to Heston Blumenthal!
Medium-dry sherries work best with cheese, patés and even plain fruit cakes like Dundee cake. The same suggestions would apply to medium-dry montillas
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10 good wine pairings with paté
By paté I’m thinking of what wines to drink with rough country patés and terrines like a paté de campagne rather than fish patés or vegetarian patés which I’ll tackle separately. The sort that you might take on a picnic or eat in a wine bar.
Given that most patés contain a fair amount of fat you need a wine with some acidity.
That could be white but personally I’m always drawn to rosé or a light, juicy red with the sort of bright berry fruit that complements paté perfectly, especially when served cool.
Here are my top choices:
Beaujolais
The best wine bar none with charcuterie, paté included. I wouldn’t go for the cheapest examples but they don’t have to be a cru Beaujolais like a Morgon either.
Inexpensive red burgundy
I say red burgundy rather than Pinot Noir because I’m looking for acidity rather than sweetness. Nothing too grand - something like a Chorey-les-Beaune or even basic Bourgogne from a good producer
Loire reds like Saumur, Bourgeuil, Chinon and Anjou (as in this pairing)
Lightly chilled Cabernet Franc is great with paté
Rustic south-west French wines like Marcillac and Fronton - heavens, even a simple young Bordeaux
Valpolicella
No reason why France should have the monopoly on wine pairings. Its bright cherry fruit is lovely with pork
Mencia from the Bierzo region of north-west Spain - one of my new favourite Spanish grape varieties
Young syrah/shiraz - preferably from a natural wine producer like Hervé Souhaut
Southern French rosé - again I pick this as opposed to fruitier rosés because it’s dry. And rosé always seems the perfect picnic wine
Chablis - good with ham so generally good with paté too
Dry - or even sweet - oloroso sherry
Surprisingly good with richer game patés and terrines
And finally - not a wine but a surprisingly good pairing - gin!
Because of the botanicals, especially juniper. Again particularly good with a game paté
Image © hlphoto at shutterstock.com
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Wine, beer or cocktails - what’s the best match for a 4th July barbecue?
If you’re celebrating July 4th this week and haven’t yet made up your mind what to drink here are some last minute suggestions.
American BBQ has much more complex flavours than the typical British affair with sweet, sticky ribs and wings, smokey slow-cooked brisket and elaborately topped ‘dogs’ (there are some amazing topping ideas on the epicurious site).
Wine
To kick off with I’d offer a zesty sauvignon blanc or a refreshing riesling both of which would work the tangy dips that generally accompany an American barbecue and any seafood that is going on the grill. After than think in terms of a young fruity red with a bit of a kick: my choices would be syrah/shiraz or GSM (grenache/syrah/mourvèdre) blends, petite sirah or an inexpensive zinfandel.
Tip: Keep your reds cool. Even full-bodied reds can do with a short dunk in an ice-bucket.
Beer
Lager may be traditional but there are so many beers with fantastic flavours these days you can do much better than that. There are some great suggestions here and here. Crowd-pleasing options would be pale ales and IPAs but if you’re feeling more adventurous try German-style hefe-weisse, particularly with dogs and wings and porter with smoked brisket.
Cocktails
A mint julep would be the traditional July 4th cocktail though with peaches in season I prefer a softer, sweeter peach julep - a great match for sweet sticky ribs.
Non-alcoholic drinks
More and more people aren't drinking these days. Homemade lemonade and iced tea are popular choices: try this easy version from BBC Good Food. Floats are another great option - this watermelon soda float looks fabulously refreshing.
15 Easter wine pairings to learn by heart
If you're wondering what wines you should buy for Easter weekend here's quick guide to what I think are the best Easter wine pairings.
As with my previous ‘learn by heart’ posts it's a simple way to remember great food and wine matches at a busy time of year. There are of course other possibilities to which the links will guide you.
Colomba Pasquale and extra dry prosecco
Colomba Pasquale is the traditional Italian Easter cake and ‘extra dry’ prosecco perversely a slightly sweeter style that is perfect with sweeter things.
You can drink so many red wines with lamb (Chianti and Cabernet being two other favourites) but rioja is such a crowd-pleaser. I’d go for a reserva myself.
Roast chicken (or turkey) and pinot noir
Hey, it’s spring (or supposed to be) so lighten up with a brighter, fruitier red. Pinot is perfect
Baked or roast ham or gammon could also take a pinot but I’m rooting for a good Beaujolais like a Morgon
And yes, here’s pinot noir again! But you can’t find a better pairing with duck. Especially with peas.
Roast kid and Chianti
Kid would be a traditional Mediterranean choice for the Easter feast so I’d be inclined to go for an Italian, Greek or Portuguese red. Chianti is the easy-to-memorise option.
Depends how you cook it but salmon pretty well always works with chardonnay. Especially en croute or in a creamy sauce. (If it’s smoked salmon try sauvignon blanc.)
Maybe you’re planning a fish pie for Good Friday? Again chardonnay is a reliable match - I’d go for a Chablis.
Asparagus and Sancerre
There are major arguments over which wine suits asparagus best but Sancerre (or Pouilly Fumé) does it for me. Especially if goats cheese is involved. Other optionshere
Scrambled eggs and champagne (or cheaper fizz)
What else are you going to drink for Easter brunch? Seriously - eggs and bubbles is the way to go. (It works with eggs benedict too)
Torta pasquale (Italian spinach and ricotta pie) and Soave
Or any other smooth dry Italian white come to that. Like Gavi. Here's a lovely recipe from Gennaro Contaldo or, following the recommendation below, from Rachel Roddy. A great option for vegetarians.
Simnel cake and orange pekoe tea
Perfect combination!
Hot cross buns and marsala
I owe this one to the Italian wine buyer at M & S Jeneve Williams. (They have a really well-priced half bottle of marsala you should try which is no doubt why they came up with the suggestion!). Nice recipe here too.
Easter eggs and Brachetto d’Aqui
If you’re scoffing the remains of the kids’ Easter eggs this sweet, gently sparkling Italian red is hard to beat. But also hard to find, unfortunately. If you’re stumped try a rosato frizzante (pink prosecco by another name though they’re not allowed to call it that)
Lemon tart and late harvest riesling
Lemon tart can be tricky with wine - the more intensely lemony the tougher it is. The trick if you want to serve a dessert wine with it? Add cream either to the tart or a good splodge over the top. Late harvest riesling has the acidity to cope
You may also find these posts useful:
What sort of food to pair with prosecco
20 food and wine pairings to learn by heart
The best wine matches with salt cod (traditional Good Friday fare in Mediterranean countries such as Spain and Portugal.)
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