At an Argentinian dinner, I ordered a pork chop stuffed with: Fontina cheese, Portabella 'shrooms, Carmelized Onions, and some sort of wine sauce (resembled brown marsala sauce..salty)

I said to the waiter, "So, what wine should go with pork chops? Is Cabernet too strong? A mid level red?"

The waiter replied, "I have a Malbec. It goes with anything"

I have no clue if he knew what he was talking about. When I got home, the book paired pork chops with whites and fruity/light reds !!

Malbec would have been fine to me withe the stuffing in the pork chop. The salty part was the chefs fault. How did it taste? To me that's the most important thing

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Originally posted by serial_dater:
At an Argentinian dinner, I ordered a pork chop stuffed with: Fontina cheese, Portabella 'shrooms, Carmelized Onions, and some sort of wine sauce (resembled brown marsala sauce..salty)

I said to the waiter, "So, what wine should go with pork chops? Is Cabernet too strong? A mid level red?"

The waiter replied, "I have a Malbec. It goes with anything"

I have no clue if he knew what he was talking about. When I got home, the book paired pork chops with whites and fruity/light reds !!

With pork chops!?
Your waiter is truly clueless.
WAY too big of wine for this type meal. Malbec screams for red meat. Period.

There was a serious sauce, however. Like a Marsala sauce. Does that make a difference?

But yes, he might recc. Malbec with everything.


Lorrie, it all tastes the same to me.
I could have soda or white wine, or red bull with my dinner. I have no idea what "goes" and does not.

This is all just a classification game for me. Actually eating/drinking is just an aftethought. Yes, ironic, and missing the entire point, but it is what it is.

I would normally agree with KSCO2, however, not all Chilean malbecs are built as brawny tannics monsters. Some are built in a lighter more fruit forward style that may have complimented the cheese and sauces.

I remember back several years ago that Davis from Davis Family Vineyards in Sonoma/RRV was going to Chile every year and making a malbec. It was of this lighter (for a malbec)style and was wonderful with pork chops. That was my favorite pairing with that wine, in fact.

I don't remember which part of Chile he was going to, but I do remember him writing that style is prevalent from that region. Seems because of the altitude and cooler weather the malbec from that region don't make the huge tannins and huge ripe fruit as in other parts of the country. But it was a really delightful wine. I thought it was far better than the NZ Sav Blanc that he goes down to make(and gave up the malbec for) now.

pinot noir is allways safe

but maybe a soft merlot or carmenere!
just my two cents!!!!

The value Malbecs are often full-bodied, but without the structure that would preclude lighter meat like pork. I would hesitate before drinking a Malbec with a fish, but with a well seasoned pork or chicken, a Malbec would be fine.

I wouldn't go so far as to say a Malbec would go with anything, however. If the waiter is trying to save some time and research, he would be better off pushing a Syrah, which, depending on the style, might go with anything from fish to venison.

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I have no clue if he knew what he was talking about. When I got home, the book paired pork chops with whites and fruity/light reds !!

You're over thinking it. Pork is one thing. But you had mushrooms, onions that were caramelized, cheese, and a sauce. If it's marsala, I'm betting it was a bit sweet too. So what do you pair? The meat or the other stuff or the sauce? That's why you ask six people and you get six answers. Whoever wrote your book is number seven. Doesn't mean they're right or wrong. Just look into their reasoning and it's one more data point for your future pairing.

Pork chops baked with apples or peaches? Red wine may not be so great. Pork chops and white wine and capers and garlic? That white wine may work. With lemon and olives? Ditto. With tomato and herbs? Maybe something else. Pork is pretty flexible as a meat. And wild boar can have more assertive flavors than raised pigs, so that's another thing to consider.

Don't know that I"ve ever had a Chilean malbec.

I have a friend who owns an few Argentine restaurants. Since he doesn't charge us corkage, we bring wine almost weekly during the winter. I've had old and young Riojas, Riberas, Toros, Priorats and pretty much everything you could get from Spain, as well as CdPs, CA cabs, Austrian reds, barberas, barolos, old old barolos, old old Riojas, Burgundies, Bordeaux, rieslings, white Burgs, old zins, young zins, high end Chilean wine, various Argentine wines, and essentially every other wine one might have. Some work better than others. If you're with a group it's impossible to match everyone's order with whatever wines everyone has brought. So you just eat, drink and be merry. If you like the wine and the food and the company, that's all that matters.

i woulda recommended a barbera or maybe a washington rhone blend.

malbec seems a bit big for this.