Wine & Food

Snooth User: napagirl68

Wine pairing recommendation

Posted by napagirl68, Jul 25, 2014.

I am having some friends over for dinner.  I am making this dish that I really like- very simple, but tastes great.  It's pork chops browned in garlic and olive oil, then add coarsely chopped red bell pepper, mushrooms, and a few tbs of tomato paste in white wine.  Then it all simmers for 40min or so.  I plan to serve it with a side of orzo with a touch of a gremolata olive oil and parsley. 

I can serve something I have on hand, or go get something.  I have: many provencal style roses, gruner veltliner, vouvray, viognier, roussanne, sauv blanc (sonoma and NZ), chard (SCM, SLH), and a  handful of CA rhone style white blends (MRV mostly).  For reds, I have lots of pinot of course, a few cabs, merlot, and a  few cab francs.  No syrah in house... I have a case of SCM syrah that needs to be picked up, but won't have it for tomorrow.

Ideas?

Replies

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Reply by JonDerry, Jul 25, 2014.

Here are a few rec's

2010 Gramercy Syrah Walla Walla or 2010 Lagier Meredith Syrah

2013 Liquid Farm Rose (aka Pink Crack), very food friendly

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Reply by outthere, Jul 25, 2014.

Pork = Pinot

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Reply by JonDerry, Jul 25, 2014.

Duck = Pinot

Lamb = Syrah

Pork = Tweener?

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Reply by napagirl68, Jul 25, 2014.

I love pork and pinot, but worried that the tomato/red pepper heavy hand won't work well with pinot. 

I am thinking  a white wine?  Just not sure which one....

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Reply by outthere, Jul 25, 2014.

I wouldn't do anything off dry as it seems this is savory but not spicy. The Grüner Vetliner sounds like a good choice.

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Reply by napagirl68, Jul 25, 2014.

Correct OT.  It  tastes very "italian" is the best way I can describe it.  An italian white would perhaps work with a high acidity, but I am not versed in that realm.  The Gruner has good snap, but worried it might be too green.  Ok then, I will do a pairing like I used to!  That is fun to do. 

Hey, where's the video?  Can you PM if not posted widely?

 

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Reply by JonDerry, Jul 25, 2014.

Soave!

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Reply by napagirl68, Jul 25, 2014.

Ok, don't know that I can source some Soave by tomorrow, but thank you for the reco. I will, in the future, source and taste.  JD, do you think the Gruner will pair?  It is, of course, a crisp, green thing!

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Reply by outthere, Jul 25, 2014.

You could always play it safe with the Roussanne. Supposed to be 100° tomorrow though. Crisper the better if you ask me.

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Reply by dmcker, Jul 26, 2014.

"Pork = Pinot"

Not with that sauce. Maybe some blowsy CA pinot, but I'm not buying that anyway. Certainly not Burgundy.

 

We're talking an Italian (Barolo, Barbera even sangiovese) or Spanish (Rioja or even a garnacha fine) red in my household for that dish.  Maaaybe something very southern Rhone or Provencal. The peppers and tomato kill too much of the pinot for me.

Whether rose or red depends on the heat and mood. At night, inside and coo,l I'd go with a red. If a rose it'll need body.

 

Soave underweight. Gruner--shall we say they don't cook that dish natively in Austria? Always a good indicator...

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Reply by napagirl68, Jul 26, 2014.

Dmcker!  So glad to see you!   What about an italian white?????    would that work?  Agree the peppers and tomato kill pinot.. have experienced that.

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Reply by Greg Tatar, Jul 26, 2014.

What D said. Rioja. Or Italian and it could be south Italy too. Gruner, Viognier, Chard are likely not to be acidic enough. You want the wine to be more acidic than the dish or it will taste flat.

So that leaves your Vouvray and SB and maybe Roussane, but that really depends on producer more than even the others. Or just have it with Pinot Noir. If nothing else, that will help you get rid of some of that Pinot Noir and you could pick up something else.

Depending on the Cab Franc and where from, that could be a contender. From Napa it would likely be too ripe and oaky but something from the Loire might work. Never actually tried that but you might get sufficient acidity. Long shot though. 


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