Pork Dishes

Pork is the culinary term for the meat of the domestic pig. It is the number 1 most eaten meat on the planet. It also has one of the oldest history of consumption.

Pork can be made to be prepared and consumed now or preserved for later enjoyment. If the Pork is cured by drying the meat it will increase its longevity.  Ham, gammon, bacon and sausage are examples of preserved pork.

Charcuterie is a french term for the branch of cooking devoted to prepared meat products, not exclusively, but mostly from pork.

Pork Chops

"The neutrality of pork chops suits light wines with fruity flavors. Think of Pinot Noir, Torrontés, or even Chardonnay if you’re not feeling too adventurous. For any rosé wine enthusiast out there, you are in good luck. The crispness of rosés makes it a great match with any pork preparation. "

Both reds and whites can pair nicely with pork chops.  The basic rule is a full-bodied white wine or a fruit-forward, juicy red wine.  These can be

Pork Tenderloin

"One of my favorite dishes from childhood was pork tenderloin with apples, or applesauce. I still make it periodically for my own kids, this time with a big ole glass of Riesling or Pinot Blanc. The apple character in the wine really pops with the dish. And if you want to play it safe, you can never go wrong with a bottle of Chardonnay and its tree fruit flavors."

Pork Roast

"Although there is no one way to make your pork roast, some wines stand out as an excellent match with roast pork. Beaujolais and its high acidity perfectly balance with the fat pork elements. If you prefer white wine, opt for dry Riesling, a selection you won’t regret. "

Pork Belly

"A fatty dish like pork belly cries for a wine with high acidity to cut through the fat and brighten up the palate. And because we are talking about salty meat, acidity becomes even more critical. Champagne with its biting acidity, is an excellent pairing with pork belly, or any Brut-to-Extra Dry sparkling wines. You can also try a fruity Loire Cabernet Franc, acidic Pinot Noir, or off-dry Riesling are all successful matches with pork belly.  "