You might be a natural when it comes to throwing together flavours in the kitchen, but how about when it comes to wines? Here are the best wine pairings for a delicious pork meal.
On a recent press trip, I found myself in the back of a taxi sandwiched between two masters of wine. They were becoming more and more heated on the topic of wine pairing.
One of them argued that it was unnecessary: “People should be free to drink whatever they want to drink.”
I’m reluctant ever to enforce wine rules, so would normally side with him. But the master of wine the other side of me put forward a compelling argument. “What sauce do people serve with pork belly?” he asked.
“Apple sauce,” we said in unison.
“And why is that?” he asked.
Of course, pork belly is fatty and sweet, and a sauce made from stewed Bramley apples has a sharpness that cuts through the rich meat.
“That’s all wine pairing is,” he explained, going on to express frustration at the wonderful home cooks who are intuitive in the kitchen but panic in the wine aisle, going for whatever was on a deal.
Spotting specific words on bottle labels is a great place to start. When it comes to rich pork belly, look for something with “acidity”, “freshness” or even “green apple” notes.
A chilled glass of White Burgundy will offer a delicious lemon-sharpness.
Rioja Blanco is less acidic, but still a dry and refreshing wine which pairs perfectly with pork belly.
For a red, try a Vignobles Roussellet Pinot Noir, which is wonderfully light and fresh, and usually excellent value.
Delicious pork recipes to try: