Pork belly wine pairing

WINE TALK
21

I am really surprised at the number of people suggesting red wines with a dish featuring spinach (red wine killer) and blood orange.
another vote for Mosel Riesling–perfect, I think

22

Riesling will go great…
You might also consider Semillon

23

Aged Gewurtz (depends how spicey/glazed the belly is of course).

24

Riesling or Sauternes. I have had Yquem with pork belly and it was Devine!

25

Barolo

26

Just came back from a ‘wine dinner’ (I reluctantly agreed to go, for once). They served a “Low and Slow Pork Belly, with Bing Cherry Gastrique Foam”. Sadly, the pairing was a Paso Robles (rhymes with Dustin) Cabernet Sauvignon. The wine worked pretty good with the cherries, less so with the two tiny crostini, and absolutely fell on its face when paired with the pork belly. Was the wine inferior, yes, on all counts, but the pairing was really quite a wasted opportunity, as the pork belly itself (Cru, Denver) was prepared very well.

27

One word. Alsace.

P Hickner

28

Huet. 1er trie.
or riesling :stuck_out_tongue:

29

exactly my thought

30

younger, fruity Crozes rouge

31

Riesling, ez pz.

32

A big and bold riesling with low residual sugar. Alsace or Austria.

33

That’s what I was thinking too. Perhaps a nice Chenin Blanc.

34

I am in the off-dry crowd, Riesling, Chenin Blanc, or Pinot Gris (Alsace) were my first three thoughts. Spinach is the red killer in this dish.

35

Without thinking of specific wines (as varietals may not be available or obscure), I think some higher acid white Hungarian or Austrian would be cool – or Balkan if you can find it (Croatian, Slovenian?). I’m not a huge fan of the semi-sweet wines with pork belly – that’s just me. I personally always think of central Europe as very pork-driven, so I naturally favor those wines with fatty pork.

Reds don’t do it for me.

k.

36

I might be tempted with a Verus Pinot Gris (or Riesling) from Slovenia. [cheers.gif]

37

+1

38

I did a tasting with the chef. I brought a few of the suggestions to try with the dish. I thought the 2005 Eitelsbacher Karthauserhofberg Spatlese was the best match. However, too many guests will be disappointed if I don’t give them a big red wine so I am going to suck it up and serve them
Hirsch Vineyards Pinot Noir Estate San Andreas Fault 2010. Not nearly as good of a match but I have to pick my battles. I could have made it an all white wine dinner.
For dessert, I chose a 1994 Grahams vintage Port.
Thanks for the input. champagne.gif

On another note, We chose the Matthiasson Chardonnay Linda Vista Vineyard Napa Valley 2012 for the crab cake appetizer. I brought it on the recommendation of a local wine merchant. I have gotten tired of a lot of CA Chards but this was a breath of fresh air. [welldone.gif] If you have joined the ABC crowd, this is worth trying to reconsider your impression of CA Chards. The $25 price is a bonus. We need more CA wine QPR like this. [dance-clap.gif]

39

Thank you Mont Stern

For taking you time to report back, i think that is great also to hear that part.

Flemming