If the meat is served with a cream-based sauce, a Chardonnay (either unoaked or subtlety oaked) is a good bet. Want to try something new - switch to a Gavi - an Italian wine from the Piedmont area.
<+>
<+>
For tomato based sauces, you should try a red wine with some acid to stand up - an Italian Dolcetto, a Pinot Noir, a Chianti, or a Rioja.
<+>
<+>
Often pork may be served with a sauce containing apples as a riff on the classic "Pork Chops & Applesauce". A Riesling with a bit of sweetness (Germany, Australia, Washington State will all work great) is a great pairing.
<+>
<+>
If you are going sauceless, roast meats like pork, chicken, and veal go nicely with fruity red wines - try Zinfandel (one that's not too big and tannic), a Pinot Noir, Merlot or a Malbec. If you want a white wine - Torrontes from South America or Albariño from Spain are whites that are super versatile to go with many dishes.
If you want a suggestion for a specific dish - just let me know!
No comments:
Post a Comment
Please join the conversation! Questions, comments, suggestions - I want it all!!