Pork is a versatile food and a range of wine styles will work well with it. The type of pork, how it is prepared and the sauces used will determine what kind of wine you need to pair with your dish.
Dry Rieslings are great with roast pork belly, high-fat pork chops or even pork sausages as the crisp acidity cuts through the fat and delivers a rich taste profile.
Whether it’s the classic Sunday roast or something more adventurous like pork shoulder with a roasted vegetable salad, pork is one of those meats that can work with a wide range of wines. However, the perfect pairing will depend on the cut and preparation of your pork and your wine choice.
Pork belly, for example, requires a wine with lots of acidity to keep the mouth fresh and to cut through fat. A dry German riesling can do the trick with its peachy fruit and light tannins.
For a more robust red wine, a hearty Cabernet is a perfect accompaniment to a classic pork roast with earthy root vegetables. A cool-climate Merlot is another good choice with its savory presence and tart berries and earthy notes.
A naturally acidic Chablis would complement a pork loin roast drizzled with maple syrup and tart green apples, while the crispness of a Sauvignon Blanc will go well with a Herbal Gravy Pork Roast.
The most important thing is to choose a wine that matches both the dish and the other ingredients on your plate. Zippy, mustard-based sauces and sides will work best with a dry white, while a creamy, sweeter sauce will pair better with a rich, fruity red.
If you want a light-bodied white wine, then Pinot Grigio is an excellent option. It’s a dry, lightly floral and spritzy style with a little more body than Chardonnay but with plenty of acidity to balance the flavors in your dish.
Riesling pairs well with sizzling or high-fat pork cuts, and works especially well with pork sausages. Dry Rieslings also have a great level of sweetness, which can help to offset the savoury taste profile of your dishes.
Pork is a lean meat, which makes it easy to pair with light- to medium-bodied reds and whites. These wines have plenty of aromatic aromas from fruits and herbs and won’t overpower the tender meat.
When it comes to smoked pork, wine is especially important because it enhances the rich and delicious flavor of the meat. However, it’s important to find a wine that will complement the smoky flavors of the dish and not overwhelm it with too much tannins.
Smoked pork dishes are best paired with reds that have a good level of acidity. These acidity levels will cut through the creaminess of the sauce and help reduce the intensity of the spices.
A fruity wine, such as a Primitivo or Negroamaro from Italy is the right choice for this dish because it has the sweet and spicy flavors to complement the meat. A smoky barbecue sauce with fruity notes also pairs well with these reds.
While there are no strict rules for deciding what wines to pair with pork, experts recommend a combination of flavors that will work well together. ‘Pork is a rustic dish, so it usually goes well with smoky and rustic styles of wine,’ says Decanter contributing editor Matt Walls.
For stuffed Pork Tenderloin, a bone dry Riesling will complement the delicate texture of the meat, while a sweeter one will go better with the softer, more earthy stuffing. A Pinot Blanc from warm climates is also great with this dish because it has pear, apple and mineral flavors that mesh perfectly with the pork’s flavours.
Pull pork is a popular summer dish that’s slathered in tangy barbecue sauce and served with a BBQ dip. This smoky, spicy dish will also go well with a rose wine that has refreshing red fruit flavors like Grenache-based rose from Cotes-de Provence.
Pork is a versatile meat, and a great choice for many dishes. It is often seasoned with a variety of herbs and spices, making it a perfect match for wine that has an aromatic or fruity profile.
For a lighter style of white, we recommend Gruner Veltiner (Sparkling Vouvray), as it is fresh and refreshing and offers plenty of citrus aromas and mineral notes that will cut through the fattiness of pork without overpowering it. You can also go with a light red wine to complement the fattiness of roast pork, such as a Loire Cabernet Franc.
Pinot Noir is another great pairing for pork. It works particularly well with savory sausages that are spicy or sweet and smoky, like bratwurst. This grape offers a low tannin profile that will pair perfectly with this type of sausage.
You can also find Pinot Noir that has been aged in oak, which can be a good pairing for more savoury sausages. This type of wine is a little more acidic than the sweet wines you may want to choose, but still provides enough sweetness to balance out the spiciness.
If you are looking for a wine that is richer, with more texture and body, then look towards full-bodied Reds like Zinfandel or Shiraz. These will pair well with most types of pork, but be sure to select a wine that has enough acidity and tannins to stand up to the fattiness of the dish you are serving.
The best way to figure out what type of wine to drink with your pork dish is to think about the cut, seasoning and sauce you are using. A lighter, less-fatty pork dish such as a pork risotto will work well with a crisp white like Sauvignon Blanc or Pinot Grigio, which are both acidic and fresh, whereas a heavier sauced dish such as pork/ham roast or BBQ ribs will require an equally bold, medium-bodied Red that has some tannin to it. This wine will bring out the smoky and earthy flavors in the dish while also offering a bold flavor profile that will stand up to the spiciness of the sauce.
Pork can be paired with many different types of wine, depending on how it’s cooked and what kind of sauce you want to pair it with. While there are no hard and fast rules, Decanter contributing editor Matt Walls recommends a combination of rich whites and juicy reds when pairing pork with a creamy sauce.
When choosing a white wine to accompany pork, choose a grape with bold floral and herbaceous qualities like Viognier from Condrieu or Chenin Blanc from the Loire region. These wines will stand up to the rich, savory flavors in the sauce without overpowering it with tannins.
Another excellent choice when paired with creamy sauces is a dry Riesling from Germany or Alsace. These wines have bright acidity and mineral touches that will cut through the fat in the pork, refreshing the palate.
In the red world, a subtly or cool-climate oaked Pinot Noir can also pair with this dish, especially when it’s served with mustard or mushrooms. The wine should have enough acidity to cut through the fat but not too much to tame the flavor of the meat.
The same goes for a lighter red wine to complement the lean pork tenderloin or loin. These cuts of pork are often roasted at high temperatures and benefit from herbs and citrus in the cooking process.
If you want to add an extra layer of tanginess and spice to your pork chops, try this Cilantro Lime Cream Sauce. This recipe is incredibly simple to make, with just a few ingredients. You can customize it to suit your own tastes by adding a variety of savory ingredients like garlic, green onions and jalapenos.
Pork is a versatile meat that can be paired with many different kinds of wine. But, it’s important to choose the right one to match your dish and cooking method.
As a general rule, fatty pork dishes should be matched with high-acid wines while lean pork cuts are better suited for medium-bodied ones. Pinot Noir, Chardonnay, and Rose are all good choices for a variety of pork dishes.
The best red wine to pair with a pork roast is a lighter-bodied, juicy red such as Beaujolais. Its acidity will balance the fat and help it blend well with the sauce.
Another red that pairs well with a pork roast is a Merlot, which has a soft mouthfeel and can bring out the flavor of the meat. It’s also a great choice for thickening sauces and balancing smoky flavors.
Similarly, a dry Riesling white wine will complement pork dishes that come with fatty sauces. Its citrus, apple, and tangy flavors will go nicely with the rich flavors of barbecue sauce or a spicy pork belly.
A Pinot Grigio or a dry Gewurztraminer will go well with a dish that includes sweet sauces such as honey glaze. They will also pair with a creamy sauce such as a peach glaze.
Port wine is another popular option for a red that pairs with a wide variety of pork dishes. Its sweetness and mild taste profile are perfect for a variety of dishes, including pulled pork sliders and brisket with sweet barbecue sauce.