Meat

Porc

Fruit and freshness to accompany a tender, slightly sweet and surprisingly versatile meat.

The pairing

Why it
works.

Pork sits somewhere between the delicacy of poultry and the richness of red meat. This versatility allows for whites with some weight as well as gastronomic rosés or fresh, fruity reds.

With a tenderloin or a roast, favour balance and freshness. Chops and grilled preparations allow for more intensity. If a sweet, fruity or spicy sauce accompanies the pork, the wine’s fruit becomes particularly important.

In practice

Pork is one of those dishes where it’s better to look at the preparation before deciding between white and red. With simple cooking, seek freshness and medium body. With grilled dishes, increase the intensity slightly. And with a fruity or sweet sauce, avoid reds that are too tannic.

In the glass