Pork
Pork has a natural sweetness and mild richness that puts it at the crossroads of white and red wine pairing. Pork tenderloin, roast pork with apples, ribs with BBQ sauce, or a simple pork chop with mustard all point in different wine directions.
Wine Pairings
Roast pork with apple and thyme is one of Pinot Noir's most celebrated pairings — the earthy red fruit, silky tannins, and savory depth are a natural match.
The traditional English and Norman pairing: a dry Normandy cider or Vouvray Sec (Chenin Blanc) with pork and apple sauce echoes the orchard flavors.
American BBQ ribs with bold tomato-molasses sauce call for Zinfandel's jammy fruit, spice, and high alcohol to match the intensity.
A simple grilled pork chop with herbs works with both a lightly oaked Chardonnay and a dry German Riesling — the fruit-acidity of each complements the meat.
Braised or roasted pork belly's rich fat is cut beautifully by a German Riesling Spätlese — the slight sweetness and electric acidity are ideal.
Cabernet Sauvignon's firm tannins can overwhelm pork's natural sweetness — save bold Cabernet for beef.