What Red Type or Varietal with Roast Pork Loin

Nancy_Dolce · October 10, 2009, 8:31pm

…roasted with garlic and rosemary unless someone has a better seasoning idea? I’m flexible.

Rick_Gregory · October 10, 2009, 8:49pm

Nebbiolo or something Rhone. Spanish Garnacha would be nice too.

Dick_Krueger · October 10, 2009, 8:54pm

or a Beaujolais or lighter Burgundy.

Michel_Abood · October 10, 2009, 9:22pm

Yep, though the Rhone option is pretty good too.

Frank_Deis · October 10, 2009, 9:45pm

I always think Tuscan – it almost sounds like you are describing an Arista roast which is perfect with a high end Chianti or a Brunello, or Supertuscan.

If you know you are aiming for that match you can also do a rub with fennel seeds which brings out some beautiful notes in a Sangiovese based wine.

Claude_Kolm · October 10, 2009, 10:58pm

Roast pork loin can go with most anything, red or white, depending on seasonings you give it. With garlic and rosemary, I’d follow the various Mediterranean alternatives (including a few that haven’t been proposed such as Languedoc-Roussillon) and Loire reds, but no reason why Beaujolais or a young, nervy red Burgundy (e.g., Savigny, Chassagne, Santenay, Mercurey) couldn’t do it, and young claret would go well, too, and all their New World more or less counterparts – well, you get the picture.

Bob_Wood · October 11, 2009, 1:42am

Due respect, Claude, but when did the Loire valley become Mediterranean? [/quote]

Claude_Kolm · October 12, 2009, 1:29am

Mediterranean alternaitves andLoire reds – it is conjunctive, Bob. But thanks for the attempted geography lesson.

Bob_Wood · October 12, 2009, 4:31pm

Humor, Claude. Attempted humor.

M_Dildine · October 12, 2009, 5:00pm

A bright, red fruit Zinfandel like Scherrer.

Rob_MacKay · October 12, 2009, 5:24pm

We just had a nice magnum of an 04 Gigondas with a crown pork roast on Saturday night. Great match.

Sean_Connor · October 12, 2009, 7:37pm

CdB Burg or a grenache-dominated Rhone/Rhone-style wine. In SoCal this time of year also maybe a syrah-dominant rose like Domaine de Faillence?

Brett_Johnson · October 12, 2009, 9:33pm

Funny, I made carnitas last night and popped an '04 Scherrer O&M zin; awesome pairing!

The Scherrer zin would also go with the tenderloin; I also like restrained CA pinot with pork tenderloin.

Glenn_L_e_v_i_n_e · October 12, 2009, 9:41pm

we drank these Saturday night with a pork loin on the bone that was stuffed and then BBQ-grilled prior to the oven roast finish. solid meal!

Nancy_Dolce · October 13, 2009, 1:00am

Many great suggestions. One minor note, it was a pork loin roast (center cut) not the tenderloin.

Frank’s reply led me to open my first 2001 Tuscan. I just posted a short tasting note on CT and published it on WB… 2001 Castelgiocondo Brunello di Montalcino. It was a baby that did open up with two or three hours in a decanter and smoothed out with the pork roast.

DH used the Weber Genesis with indirect heat. Roast was great. A trip to the local farmers’ market yielded artisanal salumi, cheeses, figs, heirloom tomatoes, baby zucchini. Tuscan style roasted potatoes rounded out the meal.

Bob, play nice! I appreciate Claude’s recommendations. I will work my way through all of the suggestions in the future.

No pepsi for dinner, evah!!!