Wine Pairing Help For Suckling Pig

[larry_schaffer]

I’d go Grenache or Garnacha - that variety loves pork . . .

Cheers

[Jeff_M1]

Also had some in Segovia. Amazing dinner.

[Anton_D]

I love AFWE style Burgundy with that dish!

Pick a Burgundy that makes your palate have to search out the wines’s attributes.

Mmmmm, I have dinner envy!

[Steve_L_Gellman]

If I had a Rioja on hand, I’d probably go that route—but I don’t. As it stands, I’ll likely bring a 2009 Lucien Le Moine Echézeaux Grand Cru or a 2011 Clos des Lambrays:

[Sarah_Kirschbaum]

If it weren’t already late in the week, I would send you a Rioja.

[Steve_L_Gellman]

love the sentiment!

[Anton_D]

@Sarah_Kirschbaum

If it weren’t already late in the week, I would send you a Rioja.

Nice people hang out here.

[Jim_Stewart]

@Steve_L_Gellman

Suckling Pig

Albarino

[Jeff_Leve]

@Sarah_Kirschbaum

@Jeff_Leve

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.

Hi Sarah

How do you know the OP likes Rioja, Sauvignon Blanc, Grenache, Chablis, Champagne, Sonoma Coast Pinot, Syrah, mature Pomerol, aged St. Emilion, Gruner Veltiner, and Cannonau, which are just a few of the wines suggested?

Those are just some of the divergent suggestions made so far.

Only my opinion, but I find wine and food pairing a bit overrated. What good does it do if the perfect pairing is a wine not in your wheelhouse?

FWIW, I value your views on wine/food matches more than most, if not every poster on this board, as I know it’s a true passion for you.

[Sarah_Kirschbaum]

I don’t know that he likes those things. None of us are suggesting wines based on what the OP likes or doesn’t like (my sarcastic response), we are basing suggestions on what we think are good pairings. What he likes is a filter he can put on himself, and probably doesn’t need to be reminded to do so.

To me, suggesting that someone “drink something you like,” which almost alwas appears in one form or another at least once in response to a pairing questions, is just a way for people who don’t care about pairings - who think they are “overrated” - to push that opinion. I think telling someone who clearly DOES care about pairing (or he wouldn’t have asked) that they maybe shouldn’t care about pairing, is not helpful.

Pairing is indeed a passion for us, and I appreciate the kind words, even if the basic premise isn’t one you agree with.

[Drew_Corwin]

whatever wine he chooses it will undoubtedly be 98 points and a wine of the year if it’s a Suckling pairing

[Steve_L_Gellman]

Just to update this is what we drank

[Dan_Kravitz]

@Sarah_Kirschbaum

Here is cochinillo at its likely birthplace in Segovia, Spain. I can vouch for the match.

Cute Pig!!!

White Hermitage for me.

[Paul_Bruck]

@Mike_Evans

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.

That was also my first thought …

Why not OTT - embassadeur of GV.

“Am Berg” or “Fass 4”

[Jim_Stewart]

@Steve_L_Gellman

“lemon, thyme”

. . . and fatty meat from the little piggy . . . . white wine for me . . acid spine, herbal , lemon profile with hidden fruit that will come out with the food . . . a big ballpark

[Doug_Sher]

I bet those worked pretty well.

[Eric_Ifune]

Portuguese leitao is traditionly served with espumante from Bairrada. Rose espumante from Baga is my fav.