Overall Winner:
BeaujolaisBeaujolais is an excellent match with all types of ham and pork.
Roast Pork, Pork Pie, Garlic Sausage, Salami:
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.
Beaujolais Villages
A light Bourgogne Rouge, Bourgogne Passtoutgrains, or Cote de Beaune
Rhône Whites such as White Chateauneuf or Condrieu, particularly if the pork has been flavoured with herbs.
Cassoulet:
Beaujolais Cru
An intensely fruity Beaujolais Cru like a Morgon to stand up to the flavours of Cassoulet.
Pork Sausages Pork Sausages:
Australian Shiraz or a Zinfandel
Sausages can cope with Red wines that have a bit more tannin and body, as the aforementioned. For a white wine choice, Chablis goes unexpectedly well.
Dried or Cured hams, Cooked Ham:
Beaujolais, Chablis
Especially when eaten warm, all go really well with Beaujolais. If you prefer Whites, stay with a lighter, unoaked wine such as a simple Chablis.
Dried Ham:
Beaujolais, Barbera, or Pinot Grigio
Any medium-fruity, lighly oaked red or crisp, unoaked white wine can go well.
Casseroles:
When selecting a wine for Casseroles, as always you should consider the sauce first :
Onion, tomato sauce: Ribera del Duero, Rioja Reserva
White wine-based sauce: dry Alsace Pinot Gris
Choucroute:
Choucroute requires an aromatic, crisp White such as an Alsace Riesling or Pinot Blanc.