Roast Pork Wine Matching

Peter Morris asked what wine to have with roast pork.

Nick Page's suggestions:
Roast Pork is one of those dishes that can fall under red or white. Often it is the accompaniments that dictate the wine choice. I just couldn't have a red with roast pork and apple sauce; it would have to be white!

If you go down the red wine route, the wine needs to be low in tannin, as the fat in pork is all just under the skin - ie not saturated fat - and it's saturated fat that the tannins latch hold of. So Beaujolais, Pinot Noir, Grenache dominated blends all work.

White wine wise, pork is very forgiving. I wouldn't recommend German Riesling as to my mind it doesn't have the weight needed but it does have sweetness and pork works so well with acidity and sweetness, hence apple sauce. The all time best white with pork is Austrian Gruner Veltliner, with its spicy, white pepper notes.

My rough guidelines would be:

• Roast Pork with apple sauce - Gruner Veltliner/Spanish whites like Rueda or new world Verdelho
• Fennel seeds - Southern Rhône Viognier blend
• Winter vegetables - Beaujolais, Cotes du Rhône, light Merlot
• Redcurrant jelly - New Zealand Pinot Noir

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Wine Club Recipe Matching Service

You’ll find lots of ‘rules’ about matching wine with food on bbr.com and also within your Wine Club members’ binder, but for complicated recipes sometimes it can be difficult to understand exactly which flavour to match the wine with. Berrys’ food and wine matching expert, Nick Page, provides wine suggestions to Wine Club members’ dilemmas.

This service is available to all Wine Club members. Send your request to wineclub@bbr.com

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