Pork is a versatile type of meat, but that doesn’t mean it’s easy to pair with wine.
The richness and smokiness of pork can overwhelm some wines, while other wines simply taste flat alongside the flavor of the meat.
So what should you serve with pork?
Here are six excellent pork and wine pairings to try.
What is special about pork?
Pork is one of the most versatile meats, and it has a distinctive taste that can be enhanced by pairing it with certain wines.
Pork has a rich flavor and is an excellent source of protein.
It’s also high in iron and zinc, plus it contains all the essential B vitamins: B12 (needed for blood formation), B6 (used to metabolize carbohydrates), niacin (important for energy production), and thiamine (helps convert food into energy).
Pork has been eaten for thousands of years by humans.
It’s often considered a staple food because it’s abundant in many areas around the world.
It’s also easy to cook with numerous cooking methods like roasting, frying, pan-searing, stir-frying, baking, grilling, or stewing.
When pairing pork with wine, consider these factors:
How heavy or light is it?
Pork can be matched with both lighter and heavier-bodied wines, but if you choose a really light red wine, it may not stand up to your dish and vice versa.
Tannins are found in red grapes and give many wines their structure, including some rosés, sparkling wines, and dessert wines.
Red tannins are usually more intense than white ones (though this isn’t always true) but generally speaking, they’ll pair better with a fatty cut of pork whereas white tannins will go better with leaner cuts like loin chops because they have more acidity which helps cut through the fat.
Here are the six best kinds of wine that are perfect on the side of pork:
Riesling is a dry white wine with a high acidity content and mineral notes.
It’s known for its crisp, clean taste that’s delightful on its own or paired with pork.
Rieslings are also low in alcohol so they won’t overpower the flavor of your dish.
Pinot Noir is a red wine made from the pinot noir grape.
It’s often associated with Burgundy and Bordeaux, but it can be found throughout the world.
Pinot Noir has a rich color and aroma, which comes from its time spent aging in oak barrels.
If you’re serving pork with a Pinot Noir, don’t forget to add fresh herbs to your dish!
This will enhance both the taste of your meat and its pairing partner.
Storing these wines properly is key for longevity—you want them to last as long as possible so that you can enjoy them later on down the road!
If you plan on keeping this wine for six months or longer (sometimes even up to two years), make sure that it stays at an average temperature between 55°F to 65°F.
If you’re serving a crowd, and have the budget to include a few different wines, Gamay is a good choice.
It’s light-bodied and versatile, so it can be paired with a variety of foods.
Gamay is grown in France and has a history that goes back more than 2,000 years.
Gamay grapes are usually used to make red wines (such as Beaujolais), but they can also be used to make sparkling white wines such as Crémant de Bourgogne.
When drinking Gamay wine with pork dishes, think about pairing something fruity and light with your food—Gamay is not likely to overpower other flavors!
Another suggestion for you is to serve Malbec with your pork dish.
Malbec is a red wine grape variety.
It’s most popular in Argentina, Chile, and France, but it has been cultivated elsewhere like in Italy and Spain.
Syrah is a full-bodied wine that has a high alcohol content.
It’s best served at cellar temperature, which means it’s good to drink chilled, but not icy cold.
To enjoy this wine with pork, you need to first understand that there are two different types of Syrah: dry and sweet.
Dry Syrahs have more tannin than sweet ones and they pair well with the meatier parts of your meal (like the pork belly or ribs).
Sweeter versions go better with lighter meats like chicken or fish because they’re not as strong in flavor as some other red wines.
You can also serve both kinds of Syrahs as an alternative to Cabernet Sauvignon when you want a richer glass that’s not too heavy on its own.
If you’re looking for a wine that will complement your pork, look no further than Grenache.
This red wine grape produces wines that are high in tannins and acidity, making them excellent matches for fatty foods such as pork belly.
In fact, some producers have even been known to use Grenache to make rosé wines!
With its natural affinity for fat and acidity levels that balance out the richness of pork belly, it’s no surprise that one of the most popular ways to serve Grenache is with charcuterie boards.
You can pair both dry or off-dry styles with any variety of cured meats—from prosciutto and salami to artisanal cheeses.
It’s clear that there are many great options when it comes to wine and pork.
The key is to keep in mind the context of your meal and make sure you choose a wine that will complement the flavors.
Whether you’re going for something rich and full like Grenache or something crisp like Riesling, we hope this article has helped guide your decision on how best to pair wines with pork.