2007-01-07 14:04:44 · 10 answers · asked by Max G 1 in Food & Drink ➔ Beer, Wine & Spirits
Are you having any kind of sauce? Generally a heavier style Pinot Noir will compliment the pork without overpowering it. Light bodied Merlot will also do the trick. Enjoy!
2007-01-07 14:49:27 · answer #1 · answered by Anonymous · 1⤊ 0⤋
Red or white? And how are you cooking the pork? If red choose a beaujolais, pinot noir, or merlot depending on how heavy you want the wine to be. For white, stay away from chardonnay, the oak in most won't match well. Try a pinot blanc or a sauvignon blanc.
2007-01-07 17:02:46 · answer #2 · answered by fleurpixie 4 · 0⤊ 0⤋
I would recommend a nice plump Syrah. It's ripe fruitiness goes well with pork, as would a berry or plum sauce. A French Hermitage would be the top pick, although an Australian or South American (such as Montes Alpha or Folly) would also do very well.
2007-01-08 05:04:07 · answer #3 · answered by SANGINES 2 · 0⤊ 0⤋
I'd recommend a Riesling if you are in the mood for a white wine and a Merlot if you prefer red.
2007-01-08 12:47:56 · answer #4 · answered by Anonymous · 0⤊ 0⤋
A New Zealand Pinot Gris preferrably from the south part of the island
2007-01-07 14:07:17 · answer #5 · answered by Sailon 4 · 0⤊ 0⤋
Really depends on how you're preparing it. If it's on the lighter side maybe a Sauv Blanc. If you're doing something heavier, you could go into the red side, perhaps as deep as a Zinfandel.
2007-01-07 16:33:39 · answer #6 · answered by Erin D 2 · 0⤊ 0⤋
white wine
2007-01-07 17:16:57 · answer #7 · answered by Anonymous · 0⤊ 0⤋
Saurcrout and mashpotatoes. MMM a Pennsylvania dutch thing but it is soooooooo good.
2007-01-07 14:11:06 · answer #8 · answered by Anonymous · 0⤊ 1⤋
a glass of beer
2007-01-07 15:54:35 · answer #9 · answered by Stan the man 7 · 0⤊ 1⤋
angioplaste...
2007-01-07 16:56:29 · answer #10 · answered by hweaveriii 2 · 0⤊ 1⤋