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
What to
look for.
The LPV selection
Four bottles
for this dish.
A selection chosen from our bottle library based on their profile and affinity with this dish.
We don’t have an alcohol-free bottle to recommend with this dish yet. Our selection is growing.
What to avoid
Massive, very tannic reds can overpower the meat, while a very light white may lack presence with a grilled preparation or a rich sauce.
When serving
Whites can be served around 10–12 °C. For light or medium-bodied reds, aim for 14–16 °C to preserve their freshness.