Grilled Pork Pairings

6 wines for your favorite pork dishes


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Thai Grilled Pork Skewers

Man, these look like little weapons of deliciousness. Great party fare, but also a killer adjunct to simple lunches and dinners. Coconut, fish sauce, sugar, garlic, my mouth is watering already, but what wine can possible go well with something so complex and layered?

The truth is, there is just such a wine, also a weapon of deliciousness, and by that I mean very savory and also complex and layered, but it's a wine that you have to learn to trust. Why, you ask? Well because I'm suggesting you buy an 11-year-old rosé! Yes, it's odd but all the aging that Lopez de Heredia's Tondonia Rosato undergoes gives the wine a wonderfully complex, savory quality that I can see taking on the layers of grilled pork skewer flavors and making you go, "Oh, snap!" Really, it is a wine you have to try and if you're gonna try it, try it with delicious little grilled skewers of meat.

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  • Snooth User: Big Ron
    228186 0

    Yes there is great BBQ in Virginia. Check out Pierce's Bar-B-Que Pit in Williamsburg area. Long estabished local favorite. Ron Otto

    Jul 22, 2011 at 5:48 PM

  • Snooth User: Dramoth
    846461 9

    I would actually go with a Gewürztraminer instead of the Chardonnay. The gewürz is a nice fruity and some rich spicy overtones. I think that it would complement this dish perfectly. There is one from Chile that I found, but it was a cleanskin that had been labelled by the supplier with a generic label.

    Jul 23, 2011 at 3:19 AM

  • Snooth User: Stephen Harvey
    Hand of Snooth
    220753 1,288

    We had roasted pork belly with a lemon thyme and garlic as the core spices served with roast vegetables
    Had a 10 Penna Lane Skilly Clare Riesling and an 09 Ashton Hills Pinot Noir, both were very complimentary to the dish

    Jul 24, 2011 at 10:56 PM

  • Snooth User: Svennevig
    613678 66

    I am not such a fan of whites with pork, even with roast pork I like a nice red wine. you need a bit acidity to cut the fat of pork. Also a bit of complexity that you don't find in whites. whites generally are prone to more brighter less mellow fruit tastes.
    My preference would be Malbecs like Norton or Gascon. Chiantis like Ruffino, Gabbiano, Ducale or Banfi Riserva.
    Even super-tuscans like Monte Antico, or Villa Dante. There are also good Merlots that work well. Some sauvignon blancs might be good with a nice roasted pork loin. something with an a tart apple taste. Even maybe a chilean carmenmere might work too, with all the savory and spice. PKNT is an interesting value.

    Jul 25, 2011 at 4:02 PM

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