We are big supporters of pairing food and wine thoughtfully. The effort is always worth the reward when it comes to getting the most out of your meal.
Unfortunately, it can sometimes be difficult to know what to pair with what when there isn’t table side sommelier service available at every meal. Although it can be easy to create a nice pairing when you follow some basic guidelines, we recently realized that it’s hard to know what kind of wine to drink with pork dishes.
In an effort to avoid any future wine/swine conundrums, we have provided some guidance on pairing your perfect pork and wine:
With a beef steak, the general recommendation is a rich Cabernet Sauvignon. However, the “gentle protein structure" of a grilled pork chop a Merlot is a good match when grilling them up plain and simple. We recommend a thick cut chop with just salt and pepper. But, if I’m getting fancy with sauce – maybe some apples in there too – order Riesling. The sweet wine works especially well with pork and creates a nice balance.
Remember to match the sauce when making these important decisions. Matching barbecue sauce is especially tricky because no two sauces are the same. Luckily, the sweet and spicy flavors you typically find smothered on beautiful baby back ribspair perfectly with a Zinfandel, or even a Infinite Monkey's Petite Sirah.
Pork and pinot, baby! We season our pork tenderloin with a spicy rub, which goes perfectly with a spicy Pinot Noir. Pinot Noir is versatile so it’s a safe bet no matter how you season your tenderloin.
Our favorite way to eat pork requires the perfect pairing. For this, I pick a dry rosé – especially for the bros out there eschewing the conventionally “masculine” beverages. Brosé is the new craft beer.
Shop our favorite pork cuts here.