What Wine With Pork?

Roast or grilled pork – pork is a delicate meat, that works with light , juicy reds, such as Beaujolais, Grenache-blends, and lighter styles of Burgundy. But it’s even better with whites, especially when cooked with a fruity, or cream sauce; try the exuberant South African Chenin blanc, Viognier from Southern France, or Chile, and also fresh, unoaked Chardonnay. More aromatic varieties such as good Pinot Gris, or even top level Pinot Grigio would also cope.

Pork spare ribs – these strong flavours need rich, sweetly fruity reds , such as Pinot Noir, Chilean Merlot and Californian Zinfandel.

Gammon , ham, bacon – these meats have a natural sweetness to them, which work best with either soft, juicy reds, such as Grenache, Cotes du Rhone, or Pinot noir, or bright and zesty Semillon/Sauvignon blends and some Chardonnay. Gentle Spanish Rioja and Tempranillo reds also go well.

-Sausages, pies – go for full-bodied, rustic styles of red, such as Southern French, Sicilian and gutsy Spanish wines; Australian Shiraz also works well.

Charcuterie – lots of smokey, spicy, but also quite sweetly-cured flavours in these dishes – lively Italian reds will cut through the intensity of flavour, with their natural acidity, and also lighter styles of French wines, such as soft Cotes du Rhone and Beaujolais. If serving as a starter, dry southern French wines, such as Vermentino and unoaked Chardonnay and also dry Italian whites would work well.