We are the wine-bearing dinner guests this weekend where the entre is pork loin. That is all I know.

So...

I assumed, perhaps mistakenly, that a Pinot Noir would go well, but I rarely see it mentioned in most pork/wine pairing searches. I and the host's wife are red wine drinkers; my wife and the host/cook are white wine drinkers.

My wife is hopelessly stuck on Sauvignon Blanc, so I probably will just take that as the white and make my choices easier.

The question is what varietal of red (sot specific vinterns, please, since I will not have a lot of time to shop around). In my cellar and within reach:
Rosse di Montalcino
Brunello do Montacino
Chianti Classico
Shiraz
A variety of Toscana IGTs
Charbono
Several '05 Bordeaux
Oregon Pinot Noir
CA Zinfandel
CA Cabs and Meritage
Chateauneuf de Pape

Recommendations?
Original Post
I eat pork loin with Pinot alot. What are you spicing it with? That depends on what type of Pinot I would go with. I nice inexpensive one has been the Meiomi from Bella Glos.
What is a vintern?

There is also a Dining and Cooking Section in these forums for future reference.

Pinot would be my pick to bring to the party.
Is it BBQ'd or is it my favorite, roasted with apples, sage and calvados and finished with some Crème fraiche)? Or something in between?

I think you need to know exactly (or approximatly) what they are doing with it before you decide on wine.

If I have to go with one wine, I'd say an Alsace white, not too sweet of one and with a bit of age.

The bit of sweetness will stand up to most sauces (BBQ included) and the wine is just a natural pairing with pork.
I'd think a Pinot Noir that's medium- to full-bodied would be ideal. That's usually my first instinct. I bet Brunello could work too. I usually think bbq with Zin and lamb/game meats with CdP.
My #1 choice for pork loin is tempranillo (Rioja, Ribera del Duero), followed by sangiovese based wines, followed by grenache heavy S. Rhones.
No idea if it is the proper pairing, but last night we had Pork Loin - with a black pepper seasoning and it paired very nicely with a Young Cab Franc.
Ah...a vintern is a vintner when you type too quickly and don't proof-read.

quote:
Originally posted by Berno:
What is a vintern?

There is also a Dining and Cooking Section in these forums for future reference.

Pinot would be my pick to bring to the party.
quote:
Originally posted by vinole:
My #1 choice for pork loin is tempranillo (Rioja, Ribera del Duero), followed by sangiovese based wines, followed by grenache heavy S. Rhones.


followed by....and then followed by...

:=)
quote:
Originally posted by DoktaP:
I wouldn't know, I'm kosher Wink


What no Kosher pinot Big Grin Won't a good cancel out a bad? Razz
You've got plenty of answers for the reds so I won't add to that but regarding whites, try to get a dry Alsatian or German riesling. Great pairing with pork and your wife will love it.
I'm having a marinated pork loin tonight (not in a tomato-based sauce). I'm having PN. A Rhone-style blend would be my second choice.
I don't care for the high-acid (such as Sangi) or heavy reds (such as Zin) with pork myself.
Chateauneuf Du Pape or a rhone would be my choice, but it depends on how it is cooked and seasoned. After that I would say a Pinot.
Concur on Rosso di Montalcino. CdP for something with more robust flavorings. Maybe even a Tavel for something more delicate.

I actually like rose with pork loin.
Well, I went with a PN after all that. the varietal choice was good, but the wine itself was a disappointment. Jim Ball Boonville PN 2007. I had an off-putting chemical nose to it at first, woody and very dry cherry, almost no spice at all, and lacked the smoke finish that I often look for. It paired fine with the pork loin from a varietal standpoint, but it just never seemed to wake up the whole night. Yet another K&L Wine Merchants recommendation that fell flat for me.
From your stash I would say the Chateauneuf but otherwise try a Cru Beaujolais like something from Brouilly, Cotes de Brouilly, Morgon, Moulin-A-Vent etc. They are lighter in style but perfect with a rosy pork loin.

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