Food pairings

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Pork

In general when pairing wine with pork look for rich whites or juicy reds but it really depends on the cut of the pork, the way it’s cooked and especially what sauce you are serving it with. Fattier cuts such as pork belly work best with a wine that has a high level of acidity plus a touch of sweetness, think dry Riesling or young Pinot Nero. For casual barbecued pork a full bodied rosato from a warm climate can match well and for a more refined evening with roast pork try an aged Nebbiolo. Even full bodied reds with high acidity such as a Barbera compliment pork sausage, either in a pasta dish or bangers and mash!

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