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
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:
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