what wine with pork

When it comes to pairing wine with pork, the general rule of thumb is to look for a rich, fuller-bodied white wine or a juicy, fruit-forward red wine, which will complement the delicate sweetness that tends to characterize this meat. For slow-roasted pork dishes, a Sangiovese-based Tuscan wine like Chianti or a Grenache from the Rhone Valley in France would be a good choice. For pork sausage flavored with fennel or served with baked apples, an aromatic white wine like a Riesling or off-dry Gewurztraminer would go nicely. For tender, melt-in-the-mouth suckling pig, lighter styles of red like Spanish Mencia, Nerello Mascalese from Sicily, Pinot Noir from cooler regions or Chilean Carménère would be a good match. For leaner cuts like chops or tenderloins, light reds like Beaujolais and Pinot Noirs would be a good match, while medium to fuller-bodied wines such as Grenache or Chateauneuf-du-Pape and low to medium-bodied wines such as Pinot Noir or Spanish-style Garnacha (Grenache) would be good for bolder pork dishes.