Pairings | Cider
Six of the best pairings for roast pork
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.
Cider too is a great option.
It dependshow you cook it, of course - in the traditional British way with crackling and gravy (better with white wines and cider) or Italian style with garlic, fennel and herbs (better with red)
The Portuguese also have a fondness for roast suckling pig with juicy reds like baga and barraida
Here’s what I’d choose
Especially old vine chenin blanc and Cape White blends from South Africa which have the richness and weight to cope with roast meat. Sparkling chenin blanc is delicious too.
Cider (aka hard cider)
Just as pork goes with apples, it’s perfect with cider - a medium dry cider for preference. (Apple juice too if you’re not drinking)
A medium bodied Italian red like a Rosso di Montalcino is perfect with Italian-style roast pork with garlic fennel and herbs
Classic with charcuterie but also great with roast pork, especially ‘cru’ Beaujolais like a Morgon. It can even handle Chinese-style roast pork. Try Spanish Mencia too.
Warm, generous, grenache-based reds are good with wintery pork roasts
Or even double IPAs are just brilliant with pork, especially pulled pork. Saison beers are good with roast pork too.
For pairings with other pork dishes check out
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