Meeting a friend for dinner this weekend. Looking at the menu I’m going to order the Suckling Pig. I’m thinking Burgundy, but I’m not sure there’s so much going on in this dish. Here is a description.
cochinillo
roasted boneless suckling pig; lemon, thyme, honey-port wine, parmesan cheese dauphinoise potato, petit mesclun salad
Either a Sav Blanc for the lemony flavors, or I would personally choose a nice Riesling.
Rioja, preferably with some age.
This would be the main question mark and it’s difficult to know how much of a presence it brings to the dish before tasting it.
If I was thinking about a red wine (you mentioned PN), I’d probably lean Mediterranean, like a Cannonau (Grenache) which anyway goes well with suckling pig, herbal and lemon notes.
Chablis to cut through all of that richness, or champagne if you get executive paralysis from all the suggestions.
I love Gruner Veltliner with almost every form of pork. If you can get one with a little botrytis, I think it would work with the sauce.
White or red? 
Red
Appreciate all the thoughtful advice—very helpful. I should have clarified earlier: aside from some Burgundy and Champagne, the bulk of my cellar is domestic, and predominantly red. My white selection is quite limited and essentially just Chardonnay. Unfortunately, that means I don’t have many of the wines that were suggested on hand.
Get a West Sonoma Coast / Sta Rita Hills / SLO Coast / Anderson Valley PN/C/Syrah if you have them.
I would go with a Right Bank Bordeaux, with some age.
Off dry Riesling or Cru Beaujolais.
Or, in honor of Roberto Rogness, sparkling Lambrusco
This is the correct answer, IMO.
And the photos bring back some fond memories. Thanks.
The great breadth of recommendations here reveals the actual truth about food and wine pairing: it doesn’t really matter. Drink good wine that you think will pair well with the food, and you’ll be happy.
That’s it.
A nice rich wine from Zind-Humbrecht.
Wow, Arv with a pic from 20 years ago (Frank looks about 12, glad Brian’s head blocking my face). My main memory from that night was that the Chevillons were all 2003, and all showed more 2003 than Chevillon.
I’d go with Rioja or Beaujolais, although if there’s a lot of sweetness from the “honey port wine” I might go white.
Why not pair it with a wine you like ? That’s best pairing there is, along with the company.
Yeah, cause everyone else was like totally suggesting he pair with something he hates. LOL. 
I think everyone gets to that point on his own. Asking for pairing advice means you have an interest in finding synergies beyond “drink anything you like with any food you choose.” Not everyone has that interest, which is fine, but if you do, and show as much, “drink whatever you like” is not what you are looking for.
