Pairings | Roast pork
As with most foods, the best wine pairing with pork depends how the pork is cooked, and what it’s served with.
Viognier (pronounced vee-on-yee-ay) is a rich, exotically fruity white wine, sometimes achieving quite high levels of alcohol so what are the ideal foods to pair with it?
For many of us Sunday roasts aren’t a weekly occurrence any more but that makes them even more of a treat - worthy of a good bottle of wine. But which should it be?
If you’re wondering which wine to pair with roast pork the good news is it’s a flexible meat that can take a white or a red - or even - given the crackling, a sparkling wine.
Winemakers like to tell you that their wines go with everything but in the case of Grüner Veltliner, Austria’s best known white wine, it’s true.
Barbera is a versatile red that will happily partner pretty well any meaty dish you throw at it. It is more robust and typically drunk younger than its Piedmontese counterparts Barolo and Barbaresco.
If you're looking for a Sunday roast with a twist try this gorgeous Spanish-inspired pork recipe from Richard Turner's amazing new book, Hog*. Not least 'cos it mentions me in the intro ;-)
This week’s match of the week isn’t a new discovery - roast meat with red wine isn’t exactly rocket science - but the fact that it was pork that was going so well with tempranillo rather than the usual lamb or beef intrigued me.
Pork and apple is, of course, a match made in heaven but the pairing was taken to new heights for me by mixologist Jack Adair Bevan of The Ethicurean who invented an Old Fashioned cocktail with a twist to go with a dish of slow roast pork.
One of the hardest things if you’re not drinking for any reason is finding a grown-up drink that will work in a restaurant without leaving you feeling that you’re not having as good a time as everyone else. And as I’ve said before beer is much better in this respect than wine.
I had a reminder last week of just how good Chardonnay can be with meat given the right accompaniments.
If you're looking for new ideas for a Sunday roast try TV chef Gennaro Contaldo's fantastic porchetta (stuffed rolled pork belly) from his lovely book Gennaro: Let's Cook Italian which is all about the dishes he makes at home for his family and friends.
Those of you who have been following the reports from my recent gastronomic junket in Chicago shouldn’t run away with the impression I spent all my time drinking Champagne and Château Lafite. One of my best meals was at chef Paul Kahan’s Blackbird where they have a craft beer list that should make most British restaurants hang their head in shame.
I realise this is not the first time I’ve written about the virtues of roast pork and beer but it’s such a great match (and such an underrated one) that I keep on coming back to it. This time I came across it in a splendid northern French tavern called Le Bruegel in Bergues, the highlight of what was otherwise a rather cold, miserable journey on our way back to England last week.
I recently went to a Portuguese food and wine evening in Bristol hosted by an enterprising wine merchant called Corks of Cotham. It featured the wines of a producer called Casa de Saima, the ports of Niepoort and an intriguing Barbeito Single Harvest Madeira which went exceptionally well with some classic Portuguese custard tarts.
Hugh Fearnley Whittingstall proclaims firmly in The Guardian today that he won’t be serving turkey for lunch on Christmas Day so if he’s going to break with tradition why shouldn’t you? Bring on the beer!
The first of my random wine finds in this new series* is a young Spanish red called Desconocido #1 Tinto Joven 2013 from Alicante which is made from bush-vine Monastrell (or Mourvèdre as they call it in France).
One of the problems about buying wine these days is that there’s just too much choice. But if I had to stick to just one wine this Christmas it would be this gutsy red from the Rhone.
With the rise and rise of craft beer quality cider has been somewhat eclipsed of late but this beautifully made - and packaged - cider deserves a place on everyone’s dinner table.