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Wine Matching page.
 Pork |
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| OVERALL WINNER: Beaujolais is an excellent match with
all types of ham and pork. |
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| Roast Pork, Pork Pie, Garlic Sausage,
Salami, Cassoulet |
A low
tannin Red often works best with Pork as it is usually quite fatty,
because tannin clashes with fat. Also fatty foods need wines with noticeable
acidity to help cleanse the palate.
Try a Beaujolais
or a light
Red Burgundy. If you prefer white wine then the Southern Rhône
is the place to look. Try a Condrieu,
particularly if the pork has been flavoured with herbs.
Beaujolais would also be the first
choice for Salami, Pork Pie and Cassoulet, but for the
latter select an intensely fruity Beaujolais
Cru like a Morgon. |
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| Pork Sausages |
| Pork Sausages can usually cope with Red wines that
have a bit more tannin and body, e.g. an Australian
Shiraz or a Zinfandel,
and for Whites, Chablis
goes unexpectedly well. |
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| Casseroles, Choucroute, Dried or Cured
hams |
Cooked Ham, especially when eaten warm, goes really
well with Beaujolais
- if you prefer Whites, stay with a lighter, unoaked wine such as a simple Chablis.
When selecting a wine for Casseroles, as always you should consider the
sauce first - for an onion, tomato and white wine-based sauce, try dry Alsace
Pinot Gris or Rioja
Reserva.
Choucroute requires an aromatic, crisp White such as an
Alsace
Riesling or Pinot
Blanc.
For dried Ham a medium fruity Red always goes well, so
back to Beaujolais
again or a Barbera.
If you would prefer White wine try a Pinot
Grigio. |
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