Pairing: Pork and Rich Meats

Pork and rich meats, such as pork belly, roast pork, or even duck, are known for their hearty, savory flavors and varying levels of fat content. These meats benefit from wine pairings that offer acidity to cut through the richness or complement the dish's seasoning and sauce. Whether you’re preparing a roast with herbs, a spicy barbecue, or a slow-cooked braise, wines like Riesling, Pinot Noir, and Zinfandel can enhance the flavors. The goal is to balance the fatty textures with acidity, fruit-forwardness, or slight sweetness in the wine

Recipe

Ingredients

  • Pork roast or pork belly (2-3 lbs): The base protein, offering rich, tender flavors.
  • Garlic (4 cloves, minced): Adds aromatic depth to the dish.
  • Fresh herbs (rosemary, thyme): Infuses the pork with savory, earthy flavors.
  • Olive oil (2 tablespoons): Helps to sear and lock in flavors while roasting.
  • White wine or broth (1 cup): Adds moisture and flavor during the cooking process.
  • Salt and pepper (to taste): Essential for seasoning

Instructions

  1. Prepare the pork: Season the pork with salt, pepper, minced garlic, and fresh herbs. Allow it to rest for about 30 minutes to let the flavors infuse.
  2. Sear the pork: In a large pan, heat olive oil over medium-high heat and sear the pork on all sides until golden brown.
  3. Roast the pork: Transfer the pork to a roasting dish, pour white wine or broth over it, and cover with foil. Roast at 350°F for about 2 hours, or until tender. Remove the foil in the last 30 minutes to achieve a crispy exterior.
  4. Serve: Let the pork rest for 10 minutes before slicing. Pair with your choice of wine​

Serve With

Pinot Noir, Zinfandel

Learn More About the Best Pairings

Pinot Noir

A light to medium-bodied red wine known for its elegance and complexity.

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Zinfandel

Bold, robust red wine known for its intense fruit flavors and high alcohol content.

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Samplers

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