We are big supporters of pairing food and wine thoughtfully as a way to further enhance the ingredients used in a recipe. 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 bottle to pair with what dishes 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. When it comes to pairing wine with pork, should you steer in the direction of a more sweet or full bodied vino? Would a riesling or a chardonnay taste best? Or, if you prefer reds, should you select a pinot noir or a cabernet?
In an effort to avoid any future wine/swine conundrums, we have provided some guidance on pairing the mostdelicious pork with the perfect wine:
With beef steak, the general recommendation is a rich, full-bodied Cabernet Sauvignon. However, given the “gentle protein structure" of grilled pork chops, a Merlot is a good flavor match when cooking them up plain and simple We recommend a thick-cut chop with just salt and pepper. But, if getting fancy with sauce – maybe some apples in there too – order Riesling. The sweet white wine works especially well with pork dishes and creates a nice balance.
Remember to match the ingredients of a sauce and consider the level of spice, when making these important decisions. Matching barbecue sauce is especially tricky because no two sauces are the same. Whereas some pork ribs may be smothered in a brown sugar glaze and others a habanero sauce, there are certain vinos that match better than others. Luckily, the sweet and spicy flavors you typically find smothered on beautiful, tender baby back ribs pairperfectly with a Zinfandel, or even anInfinite Monkey's Petite Sirah.
Pork and pinot, baby! We season ourpork tenderloin with a rub that goes beyond your salt and pepper duo. The flavor profile of our rub goes perfectly with a spicy Pinot Noir. Pinot Noir is versatile so it’s a safe bet no matter how you season your grilled pork tenderloin.
Our favorite way to eat pork requires the perfect pairing. For charcuterie, we recommend a dry rosé – especially for the bros out there eschewing the conventionally “masculine” beverages.Brosé is the new craft beer. With its refreshing, yet subtle hints of fruit, this pairing is sure to serve you well.
Whether serving pork chops, tender baby back ribs, or even grilled pork tenderloin at your next dinnerevent, it is essential to pour the best and most fitting bottle of vino. Shop our favoritepork cuts here.