what wine with roast pork with herb/garlic crust? UPDATED WITH FULL MENU

WINE TALK
1

It’s a pork butt / boston butt, so there will be some fat. I’m thinking red burgundy, as I would prefer to serve reds for these particular guests, but open to all suggestions. [cheers.gif]

[FULL MENU NOW UPDATED BELOW]

2

Red Burgundy would be a fine choice, but I might also consider a CDP which also goes well with pork.

3

Thinking the pork will be longer cooked verse a herbed lamb, so you will have a bit of char on the herbs. I am thinking piedmont for this.

4

Drew ialways serve burg with pork. Perfect.

5

+2 now.

6

Barolo or Chianti. Cut through the fat.

7

2008 Barbera would work quite well

8

Any wine you think will work well. Your gut instinct is the best guide.

9

I enjoy an earthy gamay with pork. That’s what I popped last night with a grilled loin, but sadly, the wine was spritzy. Think something like Thivin or Chanrion.

10

Of course, for herbed lamb, the obvious pairing is Herb Lamb.

11

basically any medium body red. Young/old is your preference. I have also found heavier bodied whites go well (chard, white rhone, wachau smargd gruner, etc), but it depends on your sides and whether you have a sauce for the pork (fruity sauce stay with red, gravy go with white).

Oh, I almost forgot. Mature champagne!!!

12

I have alerted every New Zealand wine merchant to the fact that you are a buyer for any wine deemed faulty by a rational human

13

Gettin Juge-y wit it! champagne.gif

14

Couldnt have said it better, but after Fu has lavished his love on Juge its an easy profit on the secondary.Stick with poorly made and under ripe BDX (it suits you)

15

One of the best meals I’ve ever had was a roast pork butt at The Dutch in NYC. Served with amazing bitter/toothsome southern greens, and paired with (well, it was me visiting my own restaurant account) my CabFranc/Merlot blend (the 2007). This was a match made in winemaker heaven, even paying full menu price for my own wine didn’t dampen my happiness. I’ve been pairing cabfranc and pork ever since. I love mineral/earth (not poopy) in wine, and the dark bitter coffee/chocolate thread in good Franc/Merlot, and that fruityness in pork seems to freshen the fruit in the wine. So don’t go TOO fruity or it’s too much. The red burgundy idea good, and Rhones, and I’ll vote for Cabernet Franc or Franc-dominated blends.

16

I’d personally pick a Chianti with some age on it.

17

85 million Germans aren’t wrong. Riesling. Degree of sweetness is up to you.

18

Historically, not especially true.

19

Someone had to wave at the elephant in the corner

20

Godwin’s Law after only 18 posts. Some sort of record, even for Wine Berserkers. [snort.gif]