Grilled Pork Pairings

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Grilled Pork Pairings Ohh, but I could really go for some 'cue and cold beer today! I'm actually writing this from the North American Wine Blogger's Conference in Charlottesville, Va. Now while Virginia might not seem too Southern, it's about as far south as I'm likely to get this year and considering summer is in full swing, I've been searching for some Bar-B-Q! Sadly, I might strike out on that front, but that doesn't mean pork is not in my future. It just means that I may have to wait until my return to New York and settle for some pork fresh off the grill, rather than out of the pit.

Pork is a wonderful meat, juicy when cooked properly, tender, tasty and yet with a neutral character that takes well to a wide variety of seasonings and spice. This lineup of delicious grilling opportunities is sure to make your next dinner by the coal a winner by the coals, and pairing these dishes with an appropriate wine can only make things better!

Photo courtesy She Simmers

Check out What's Cookin's Guide to Grilling Pork

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Comments

Big Ron

228186 0

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

Jul 22, 2011 at 5:48 PM
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
Stephen-
Harvey

Hand of Snooth

220753 1,449

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
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