Many often struggle to know whether to serve a red or white wine with Pork. As long as the wine is high in acidity, we believe it doesn’t matter which colour of wine you choose. Pork requires the high levels of acidity to cut through the fatty consistency. The wine will often be chosen in accordance to what flavours will be accompanying the meat. If red wine is the wine of choice, a Northern Rhone would be a good suggestion. Alternatively, one can be a little more adventurous and perhaps try a crisp off-dry Riesling – just make sure it is nice and cold!

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