With its rich, structured flavour and versatility, pork meat turns every dish into an unforgettable experience. From roasts to casseroles, stews to grills, this ingredient can take hundreds of forms. But don't forget the special ingredient, wine, which must be chosen carefully to seek flavour balance in every recipe.
Here are the best combinations of wine and pork, taking into account the variations offered by cooking and seasoning!
Roasts and flans: baking in the oven
Baking is a double-edged sword: on the one hand it can result in extraordinary preparations with a soft, succulent heart and an inviting surface crust. On the other, there is the risk that the chosen cut will overcook on the outside, leaving the inside raw, or that the meat will dry out.
With the right care, however, it is possible to bring tasty recipes to the table, such as fragrant pork roasts and delicious flans.
Roast pork and wine pairing
Ideal for Sunday lunches or to celebrate a special occasion, roast pork (even better if served with a side of baked potatoes, mashed potatoes, stewed cabbage or a fruity sauce that gives a touch of acidity) is always a valid option, provided that the meat is cooked with due care and taking into account the necessary temperatures and times. Generally, long cooking times of 160°-180°C for fatty cuts and 200-220°C for lean cuts are most popular. The best parts are sirloin, shoulder or fillet, which should be massaged with oil and seasoning and basted occasionally with the meat juices.
Another secret for an unforgettable roast is choosing the right wine to go with the pork. For a pork served with potatoes or a vegetable mixture, the best wine is a medium-bodied red, such as a full-bodied and pleasantly spicy Butirah Syrah Sicilia DOC 2022. In the glass it has an elegant bright red colour and displays the same energy in its aromatic charge, which mixes notes of morello cherry, ripe red fruits and sweet spices. The taste is enveloping and fruity and offers a satisfying sip that goes well with dishes like this.
Soft and tasty meat pies
Baking is not only suitable for roasts, but also makes it possible to prepare tasty pies, such as the traditional pork pie, a minced meat (and sometimes jelly) flavoured with salt, pepper and various spices, wrapped in a pastry and baked in the oven inside a special mould.
Traditionally eaten cold, pork pie has an intense flavour that must be accompanied by a well-structured label. In this case, an excellent white wine to accompany the pork pie is the ‘Soente’ Viognier Lazio IGP 2023, which surprises the palate with suave and refreshing hints. Characterised by an elegant straw-yellow colour with green hues, this wine from central Italy offers a citrus and floral taste that amplifies the sensation of freshness. In the mouth, it confirms this identity, with a touch of savouriness that clears the palate of the intense, unctuous flavours of this pork pie.
The best wine for stewed pork
Stewed in a pot, pork takes on an even softer texture, thanks to the level of liquid that this method generally provides. Long cooking in sauces or broths makes this ingredient almost melt in the mouth (especially with a suitable cut, such as shoulder). The presence of other ingredients such as onions, potatoes, vegetables and mushrooms - as well as the tendency to add a mix of spices to these recipes - also allows the pork to take on a delicious flavour.
Pork and vegetable stew
A dish of stewed pork and vegetables, flavoured with salt and pepper and at most a bit of tomato sauce to make it a little more full-bodied, gives the palate a rustic and rather classic taste. These homemade suggestions suggest the perfect wine pairing: Chianti.
Prestigious both at home and abroad, a good wine for pork stew is a bottle of ‘Querciabella’ Chianti Classico DOCG 2021, obtained from processing methods that meet organic farming standards. However, its merits are also others and can be seen in every small step of the tasting.
Approaching the nose to the glass, one is bewitched by the scents of red fruits, violets, spices and liquorice, which create a complex, yet very bewitching texture, obtained from the period of maturation in oak barrels. The sip is no less impressive, characterised by deep, elegant tannins that make this wine one of the world's best-loved reds.
When the pork is spiced
For an extra touch of flavour, there are also spicy versions, reminiscent of ethnic dishes. In this case, a red is still a good choice of pairing.
One could, for example, go for a Sebastiani California Zinfandel 2021, a New World red that is a good match for the intense flavours of this dish, thanks to a fragrant bouquet of raspberry, plum, white pepper and cinnamon.
Ageing in oak also matures the flavours, soft and vanilla, moderately tannic.
Barbecue cravings: how to grill pork
As the temperatures get warmer and the days longer and sunnier, meat lovers feel the call of the barbecue. This cooking method involves cooking pork - usually ribs, steaks and sausages - on a grill suspended over embers. The result of this cooking is a texture that is soft on the inside and slightly crispy on the outside.
In terms of flavour, it is a whole other world compared to roasts and stews, as the proximity to the embers imparts smoky, sometimes slightly bitter hints, which necessarily influence the wine pairing.
Sausages and steaks: make way for intense reds!
Sausages and steaks need a strong red wine that is not intimidated by the intense flavours of the meat, such as a Cabernet Sauvignon.
A good label is the Cabernet Sauvignon Friuli Isonzo DOC 2020, a red from northern Italy that is at its best with grilled meats such as these. Maturation in oak for about a year allows this wine to develop the herbaceous aromas typical of the variety, but also a pleasant tone of berries. In the mouth the tannins are deep, but not aggressive, balanced by a good softness.
What to drink with spicy ribs
However, one must also take into account possible seasonings and sauces. With pork ribs, it is hard not to resort to a tasty spicy or BBQ sauce. In this case, an excellent red wine for grilled pork is a Rioja Reserva DOC 2019, with ruby red tones, tending to garnet, and deep aromatic nuances, which envelop the senses and offer an unforgettable tasting experience. In the glass, hints of black fruit, liquorice, spices and toastiness chase each other, while on the palate the tannins are moderate and velvety. Toasty notes are reintroduced, which go well with the most savoury grilled dishes.
An ethnic touch: sweet-and-sour pork sautéed in a pan
Sweet and sour pork is the ideal dish for those who are looking for recipes with pork and wine in a slightly more ethnic combination.
The meat is cut into shreds, tossed in flour, marinated with salt, pepper and white wine, and sautéed in a wok with oil, then seasoned with sweet and sour sauce, prepared with tomato, vinegar, sugar, salt and starch.
The flavours are therefore a mixture of savouriness, sweetness and acidity, requiring an appropriate wine, preferably a rosé with fruity and herbaceous tones, such as a ‘Scalabrone’ Bolgheri Rosato DOC 2023, a great wine for meat dishes. To banally define it as something between red and white would be reductive: this Tuscan rosé wine boasts a strong identity, which it expresses with its aromatic notes of red and yellow-fleshed fruits, and a lively, refreshing taste. All thanks to an accurate blend of Cabernet Sauvignon, Merlot and Syrah.
Now that you know how to pair wine with pork in all its forms (or almost), visit the Svinando catalogue and get ready to cook!