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

Top image by Jez Timms on Unsplash

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.

Six of the best pairings for a burger

It might surprise you to hear it - and maybe you’ve never tried it - but a serious red wine is a really good match for a burger. Not a Maccy D, maybe but a big lush gourmet burger. And why not?

Agreed it's not quite as simple as steak. Obviously the more ingredients you add the more a wine can struggle. Burger sauces and ketchup are the main culprits. They both have a sweetness that can strip the fruit out of lighter, drier reds so stick to riper wines. Raw onions and strong pickles like kimchi also present a challenge so steer clear of those if you're drinking something special.

Here are my six favourite wine (and other) pairings

Cabernet sauvignon, merlot and blends of the two

Cabernet is probably my favourite burger wine especially with cheeseburgers (burgers with blue cheese in particular) but merlot runs it a close second. That obviously means that Bordeaux and Bordeaux blends work too though I’d suggest only once they hit a certain level of alcohol. A light 12.5% claret may struggle

Read about Cheeseburgers and Cabernet

Six of the best matches for Cabernet Sauvignon

Modern Tuscan reds

You might not be able to run to a Tignanello or Sassacaia but lesser modern Tuscan reds such as those from Bolgheri and Maremma have the ripeness and lushness to complement a burger. (And see this surprisingly good match for a Shake Shack burger!)

Other full-bodied reds like Grenache, Malbec, Shiraz and Zinfandel

You’ve probably got the drift by now: big reds work with burgers so include grenache, malbec (a burger is after all, only chopped steak), shiraz and cabernet-shiraz blends and zinfandel among your options.

IPAs and double IPAs

If there isn’t a better occasion to crack open a hoppy IPA I don’t know what is. (Well, maybe pulled pork but that’s another story ….) Rich amber ales also work well if you find craft IPAs a bit sweet. (I was drinking one only last night!)

A Manhattan

You should really try this! The sweet/strong combination of whiskey, sweet vermouth and bitters is just perfect with a gourmet burger.

Milkshakes

How could I leave out a gorgeous creamy ice-cold milkshake? Not that strawberry or chocolate is really a good match for beef but who cares? Ultimate comfort drinking!

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photos © Joshua Resnick (top) and Jag_cz (centre) at fotolia.com

Six drinks you might not have thought of pairing with Indian food

Asking what to drink with Indian food is a bit like asking what to drink with European food - it’s so incredibly varied - but there are pointers that should hopefully make the decision a bit easier.

3 Things to Consider When Pairing Drinks with Indian Food 

*First of all how hot the food is overall, bearing in mind that not all Indian food is super-spicy. There’s generally a difference between shop-bought dishes which are likely to be milder and ones you might have in a restaurant or make at home. Stands to reason the hotter the food the more cooling you want your drink (which is why lassi works)

*Secondly the basic ingredient, whether that’s meat, fish or veggies. Not as important as the seasoning and the spicing but it does have some effect. As with other type of cuisine think in terms of lighter, fresher drinks with fish and vegetable dishes and more full-flavoured ones with meat

*Thirdly, and not least important, your own preference. Whisky? Fine - no problem - just dilute it a bit more than you would normally. You don’t drink? There are plenty of alcohol-free options these days. I’ve highlighted some wonderful non-alcoholic drink pairings for Indian food below.

Wine, beer, and other drink pairings for Indian food

1. Beers that that are not lager

Although for many the automatic match for Indian food would be lager I find a beer with more flavour works better, particularly a well-hopped pale ale or IPA. But maybe I’m not being adventurous enough. Mark Dredge recommends a hefeweizen with jalfrezi and a brown ale or dunkel with a lamb korma in his book Beer and Food. And a pils is certainly good with snack food like samosas and bhajis - and with currywurst though I’m not sure that really counts.

2. Cider

Maybe you don’t associate cider with curry but try it. To my mind it goes best with a medium-dry cider - you need a touch of sweetness with most dishes but with milder fish and veggie curries it can be incredibly refreshing.

3. Wines that go surprisingly well with Indian food

Aromatic wines such as riesling, pinot gris and gewürztraminer are generally considered the ideal wines to pair with Indian food but they’re not the only game in town.

Sauvignon blanc

particularly with lighter, less heavily sauced dishes that are that include green chillies, garlic, ginger and coriander. See this recent match of the week of Indian veggie food and sauvignon blanc which highlighted how good it was with paneer with spinach

Chardonnay

Especially with dishes with a creamy or buttery sauce like butter chicken. (Here’s Vivek Singh’s recipe)

Red wine

Red wine wouldn’t be my automatic go to for Indian food but medium to full-bodied reds like malbec and rioja generally work with Indian meat dishes the same way they do from those from other culinary traditions especially lamb ones like rogan josh or marinated whole leg of lamb (raan). They can also work with Indian spiced game like this dish of tandoori-spiced grouse with a Tuscan-style Indian red.

Lighter reds such as Beaujolais and other gamays can also go surprisingly well with spicy vegetarian dishes as I discovered recently (scroll down for the reference).

Rosé

Rosé pairs remarkably well with a range of Indian dishes though I’d go for the deeper-coloured Spanish rosados, or fruitier pinot noir-based ones rather than the pale Provençal style (unless your curry is quite mild). Particularly good with chicken tikka masala

Sparkling wine - even champagne!

Not so much with curries but sparkling wines are great with Indian snacks like samosas, bhajis and pakoras. As they are with other crisp or deep-fried foods. If champagne seems a bit extravagant choose cava or crémant.

And if it’s particularly wine you’re looking to pair with curry here are my top 5 picks

4. Whisky (especially Indian whisky!)

A drink that’s well appreciated on the Indian sub-continent so maybe it shouldn’t come as a surprise that it goes with Indian food. Two tips though - first of all you can - and should - dilute it, probably quite a bit more than you’re used to and secondly try the younger styles of whisky that are becoming popular including the Indian whiskies (there are 33 at the time of writing on the Whisky Exchange website). Younger English whiskies such as Cotswold Whisky’s single malt whisky would be good too.

See also Pairing Whisky with Indian Food

5. Cocktails

You might not think of pairing cocktails with Indian food but modern Indian restaurants often have a great cocktail list, and many Indian cookbooks suggest cocktails that are designed to go with their recipes like Dishoom’s delicious East India gimlet (gin and lime). Or make a gin and tonic with a twist like Gymkhana’s House pink gin and tonic.

6. Mango soda, kombucha and other new alcohol-free drinks

India, of course is a predominantly teetotal nation but there are so many great alcohol-free drinks now that it’s easier than ever to find a good match - at home, if not in a restaurant, where options are often quite limited. Mango is still my favourite flavour - the Manchester brewery Cloudwater does a delicious mango soda or make your own mango lassi with equal quantities of canned mango pulp and yoghurt or kefir (and a splash of water). Kombucha pairs well with lighter veggie curries too. And obviously alcohol-free beers and ciders do the same job as categories 1 and 2.

What sort of drinks do you enjoy with Indian food? Anything I haven’t covered here?

For more thinking on matching wine with Indian food read how to pair wine with an authentic Indian meal

Top photo by Natalia Lisovskaya, middle photo by Magdanatka, both at shutterstock.com