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From Loin and Ribs to Adobo, How to Pair Wine With Pork

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The late, great Anthony Bourdain wondered in his 2010 book, Medium Raw, if there was any “better, more noble, more magical animal than the pig?” The beloved chef and TV personality followed the question with a declaration: “Not from a cook’s perspective there isn’t.”

Delicious dining opportunities are limitless when it comes to the pig. Almost every part of the animal can be created into something delectable, from the belly and loin to the ham, hocks and all the bits in between. And that’s not to mention the many different ways pork can be prepared. Grill it, sear it, bake it, fry it: the flavor will show up front and center no matter the cooking method.

It’s no wonder why it’s the third-most consumed meat in the U.S. Celebrated chefs and home cooks around the world often use it to create dishes as extravagant as a crown roast or as humble as the hot dog.

Considering how versatile pork can be, it should be no surprise that there are endless opportunities to create the perfect wine pairing for the meat.

“You can easily pair pork with wine,” says Dan Solomon, executive chef and director of culinary services at The Kitchen at Priest Ranch in Yountville, California. “With one of those richer cuts, like a pork belly or a pork shoulder, you can get a bigger, bolder wine to compliment that or stand up to it. And with those leaner cuts, like a pork chop or a pork tenderloin, pair it with a nice, light, crisp white.”

Depending on the cut and the cooking application,“it’s really kind of a blank canvas,” he adds. “You can really kind of mix and match and play around with flavors and different pairings as much as you want.”

White or Red Wine with Pork?

When it comes to the color of wine, pork can pair just as well with various styles of white wine, rosé and sparkling as well as light- or full-bodied reds.

“The salty nature makes it great for bubbles,” says Jienna Basaldu, a sommelier at Café Carmellini in New York City. “It’s good with oaky whites, especially if it’s smoked pork. So, something like a white Burgundy—like a Mersault with age to it—that has developed richness and smoky hazelnut flavors would be really good with smoked pork. Off-dry whites, too. Riesling with a kiss of residual sugar, like a Kabinett or Spätlese from the Mosel, would be good with pork dishes too.”

And don’t forget the lean and crisp, slightly herbaceous whites. “Those wines can go really well because the acid can be great for cutting through the fatness and the richness of some pork dishes,” says Basaldu.

Though there are plenty of ways to pair pork and wine to create a memorable experience, some preparations truly stand out.

What Not to Pair With Pork

Although there are no specific rules for matching pork with wine, there are a few points worth keeping in mind to create the optimal wine and pork pairing. Among them? Steering clear of highly acidic wines if the pork dish is spicy.

“It’ll be too much for your mouth,” says Hugo Arias Sanchez, a Portland-based sommelier with wine experience company Sommsation. “The acid will just cut through everything, and you won’t feel anything other than bitterness.”

Basaldu suggests avoiding high alcohol and heavily oaked wines for spicy pork dishes as well.

“That will only heighten the sensation of spice, which can make that feeling more uncomfortable,” says Basaldu. “The burn of the alcohol combined with the burn of spice, especially if you’re sensitive, can be really off-putting.”

However, a spicy pork dish and a sweeter wine pairing can go a long way because “the sweetness and the fruitiness of some wines will help calm down all that heat in your mouth,” says Arias Sanchez. “Fat and acid go together great because acid cuts through the fat the same way that wines tend to be very rich and bold and have a creaminess to them.”

Below, Arias Sanchez, Basaldu and Solomon share their favorite pairing partners for a few popular pork dishes.


Breaded Pork Tenderloin and Brut Sparkling Rosé

For crispy, crunchy tenderloin that’s full of flavor, such as this Indiana-Style Breaded Pork Tenderloin, Arias Sanchez suggests reaching for something dry and bubbly. “It’s going to be crispy on the outside from the fry, but the tenderloin is not super fatty,” he says. “The richness of it really comes from the crunchiness of the crust. So, a great pairing for that would be a brut sparkling rosé to cut through the richness of the crust and also add a little bit of fruit flavor.”

Wine Enthusiast recommends:

Pol Roger 2018 Rosé Brut (Champagne)

There is still some youth in this Champagne. Its red fruits and balancing acidity and texture are finely poised, the wine showing its good percentage of Pinot Noir in the blend. It is already rich and will gradually move into greater maturity. Drink now for freshness or wait until at least 2026 for maturity. 94 Points — Roger Voss

$ Varies Wine.com

Dry Rub Pork Spare Ribs and Zinfandel

The meaty, well-seasoned dry rub pork spare ribs deserve a wine that has some ripe, fruit-forward qualities, a dash of acid and some tannin structure—but not too much. Basaldu says a lighter style of Zinfandel could be a perfect match.

Seek out a “moderate-bodied red wine that has bramble, bush berry, ripe, sun-kissed flavors,” Basaldu says. “I think the dry rub would go down so well with a wine like this that has a little bit of an elevated alcohol component, but not obtrusively so.”

Wine Enthusiast recommends:

Robert Biale 2022 R.W. Moore Vineyard Zinfandel (Coombsville)

Flavors of pomegranate, black plum, orange zest and root beer mean this Zinfandel is simultaneously friendly and impressively serious. The tannins are lightly grippy with the potential to age, while the palate is mouthwatering and lengthy. Complexity and detail makes this wine stand out. 97 Points — Elaine Chukan Brown

$ Varies Taylor’s Wine Shop

Presa Ibérico with Mojo Verde and Tempranillo

Presa Ibérico with mojo verde, which comes from the mastermind of renowned chef José Andrés and Ramón Martínez, is full of smoky character and richness from the fatty pork shoulder of uncured Ibérico de Bellota.

A wine that’s equally flavorful but with a touch of acidity to cut through all the fat would go a long way in pairing, says Arias Sanchez. He recommends a bottle of Tempranillo, particularly the one made by Ricochet Wine Co. in Oregon’s Rogue Valley. “It’s a beautiful Tempranillo that’s so food-friendly and has the right amount of acidity,” says Arias Sanchez. “It’s not super alcoholic, and it has this fruitiness that I really like. No new oak or anything like that—it is very pure to the fruit.”

Wine Enthusiast recommends:

Ricochet 2021 Coventina Vineyards Tempranillo (Rogue Valley)

This full-bodied wine hits you straight out of the gate with potent aromas of macerated strawberries, black pepper, tobacco and seared steak. Black cherries and dark chocolate fill the mouth, with grippy tannins and a surprising bit of acidity. Enjoy this bodacious juice now through 2033. Cellar Selection. 90 Points — Michael Alberty

$39 Northwest Vines

Gochujang-Marinated Grilled Pork Belly and Off-Dry Riesling

Basaldu recommends playing up the sweet and spicy dance of gochujang-marinated grilled pork belly on the palate by pairing it with a wine that’s texturally round but still manages to finish off with high, searing acid, like an off-dry Riesling. She’s particularly fond of J.J. Prüm Wehlener Sonnenuhr Riesling Kabinett, which Basaldu says has a “beautiful balance of sweet and acid and fresh lime.”

“I think something along those lines, with that much character, the sweetness, the acid and the citrus would pair really well without drowning out the flavors of the dish,” Basaldu says. “I really like the expressions of J.J. Prüm’s wines and the very unctuous styles. And I think for the quality, this wine is really affordable as well.”

Wine Enthusiast recommends:

Joh. Jos. Prüm 2022 Wehlener Sonnenuhr Kabinett Riesling (Mosel)

Elegant kabinett, delivering freshness, and complexity with a subtle fruit appeal. This features pear and grapefruit midpalate, with ground ginger and elderflower that are well supported by the vibrant acidity and mineral elements, imparting balance. This will open up its bouquet even more with some age. 92 Points — Aleks Zecevic

$ Varies Woodland Hills Wine Co.

Crown Roast of Pork and Grenache

Arias Sanchez suggests reaching for a bottle of red wine for something as elegant and dramatic as a crown roast of pork. However, he notes that since the roast is a typically leaner cut of meat, the wine should match that profile.

“Don’t use a wine that’s too big or tannic, because you still want to taste the pork and the delicate herbs in the dish,” says Arias Sanchez. “That taste just disappears if you have too much tannin.”

Instead, try pairing the pork with “something that has a little bit of fruit,” he notes. A lighter Grenache with pronounced fruit is a good pick, he says: “Something like that will add extra flavor without overpowering the pork.”

Wine Enthusiast recommends:

Clementine Carter 2022 Grenache (Sta. Rita Hills)

This crisp and lively wine starts with aromas of red plum, strawberry, white pepper and damp tree bark on the nose. The palate’s firm frame is immediately evident, giving backbone to snappy cherry and lightly peppered flavors. 94 Points — Matt Kettmann

$52 Clementine Carter Wines

Porc aux Pruneaux (Pork with Prunes) and Cabernet Franc

Pork with prunes is a signature dish of Touraine AOC, a French wine region known for producing various plum varieties and wines made of Cabernet Franc, Chenin Blanc, Gamay and Sauvignon Blanc.

With all the meaty nuances and creamy, pruney flavors of the sauce, a juicy, ripe Cabernet Franc from the region would be a hit. “You can have [a red wine] that is a little on the fruitier side that amplifies the fruitiness of the dish itself without being too much, like a Cab Franc,” says Arias Sanchez. “That little bit of fruitiness will enhance the fruit in the dish.”

Wine Enthusiast recommends:

Domaine Guion 2018 Authentique Cabernet Franc (Bourgueil)

This aged Bourgueil remains lively with pleasing savory notes that uplift it. Purple in color, the wine has a perfumed nose of hibiscus, red cherry, strawberry and white blossom. A chalk-laced streak of minerality infuses the palate and rides a wave of raspberry and tart cranberry that flirts with forest floor. Best Buy. 91 Points — Reggie Solomon

$ Varies Vin Boheme

Châteauneuf-du-Pork and Sauvignon Blanc

In this dish, an easy cider-infused brine marinates the lean pork tenderloin and serves as a sauce that keeps the meat moist and flavorful. Solomon suggests pairing the dish with a wine that has some “citrusy flavors” that compliment the taste of the sauce, like Sauvignon Blanc. “I think that would be really nice with the pork. It has really good acid and some citrusy characteristics that will play into the apple flavors in that sauce,” Solomon says.

Wine Enthusiast recommends:

Grgich Hills 2021 Fumé Blanc Estate Grown Sauvignon Blanc (Napa Valley)

Vibrant and generous aromatics lead to a flavorful palate and lingering finish. This wine offers a tantalizing combination of flinty aromas, pithy citrus flavors and an energizing, palate-refreshing presence. 95 Points — E.C.B.

$ Varies Basser’s

Jack Stack Pork Spare Ribs and Cabernet Sauvignon

Is there anything better than barbecue? Perhaps barbecue paired with a delicious wine. For pork ribs slathered in Kansas City’s signature sweet, tomato-based sauce, Solomon recommends pouring a wine that’s as big and bold as the meat, like a Cabernet Sauvignon.

“It has a really nice fruit aspect to it, but it’s still a really big, bold wine,” says Solomon. “It will stand up nicely to the smoky, sticky, sweet Kansas City barbecue.”

Wine Enthusiast recommends:

Priest Ranch 2021 Cabernet Sauvignon (Napa Valley)

Dark chocolate, spiced plum and cedar make this wine generous and flavorful. It showcases the brooding and enchanting side of the variety. The wine has velvety tannins and a long, mouthwatering finish. 92 Points — E.C.B.

$60 Priest Ranch

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