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


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
A variety of Toscana IGTs
Several '05 Bordeaux
Oregon Pinot Noir
CA Zinfandel
CA Cabs and Meritage
Chateauneuf de Pape

Original Post
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.
Ah...a vintern is a vintner when you type too quickly and don't proof-read.

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.
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.

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