It’s no secret that wine, or rather the tannins in wine, dissolve fats and neutralize them. Accordingly, when we eat a lot of meat, especially fatty ones, wine helps to get rid of the heaviness in the stomach. The more of these tannins, the better the food is absorbed in the body. That is why rich wines are often chosen with meat. In particular, there is such an opinion — red wine to red meat.
Fortunately, pork is not red meat, and therefore the choice of wine is much wider. This is meat with which you can combine completely different and non-standard tastes. Some pork dishes are perfect with sweet wine, and with some even light beige. Read on for more on popular pork and wine dishes that are best paired with them.
To barbecue
Yes, this is exactly the kind of food that sweet and semi-dry wines are perfect for. It is not for nothing that Georgians love to savor barbecue with sweet, often even viscous wine. But for real gourmets, they will prefer dry or semi-dry varieties such as Syrah, Malbec, Merlot, or Carmenere. They are usually quite tannic and reveal the taste of grilled meat and the subtle aroma of the smoke well.
To stewed pork
Stew is a little more tender than a kebab, and therefore you can not be afraid to take something simple enough for such a dish — a little sour than wine and without tannins. For example, light Chardonnay or Sauvignon Blanc. So the wine will not interrupt the taste of meat, but will harmoniously complement it.
To roasted pork
Chops, cutlets, or grilled pork are best paired with reasonably dense wines, such as white ones from Pinot Gris or red ones from Garnacha.
To raw meat
Now, with a hamon, a raw sausage, or coppa, you can experiment. Try to discover biodynamic wines that add more refinement to your taste. For example, if you like animal scents, skin, or herbs, try Blaufränkisch or Saint Lauren. It is also possible to combine raw delicacies with divine — light, fragrant, and not too complicated wines.
For snacks with pork
And finally, rosé wines. It is they that go well with cold pork appetizers. In particular, from varieties such as Tempraligno or Pinot Noir. However, if you want something different, try petnat. This is a kind of aperitif, which is now at the peak of popularity due to its lightness and rich aroma. It is called a provincial sparkling wine, but it is thanks to the natural processing of grapes, that is, minimal interference in the process, that it is loved all over the world.
So feel free to experiment, but take into account a few helpful tips:
- The more complex the taste of the dish, the simpler the wine should be. Conversely, if you have a simple dish, choose a more complex, interesting wine for it.
- For fatty dishes, we recommend choosing sour wines.
- It is better to match wine to meat, not meat to wine. Then you have a chance to get advice from a wine shop consultant who can choose a wine for your specific request.
