Wine with Pork Roast

[mrdutton]

Well, you've opened up a realm of possibilities here.

If you like oaky Chardonnay from California, serve it with your pork roast but have a lot of apple sauce on the side. The apple sauce will help balance out the oak and the acidity of the wine with the pork.

However that would not be my choice. (I, personally, am now trying to shy away from the over-oaked chardonnay from California.)

You might want to look into a German Riesling. Try a Spatlese Riesling. It could be the perfect match, since riesling is such a good match with a great many foods. Or you could try a German Gewurztraminer.

If you are saucing your pork roast with a very rich sauce, then you might even go with a very powerful red such as a good Cabernet Sauvignon. But I'd only recommend the Cab with the heavy sauce. Otherwise, if you like red, go with a lighter red.

What lighter red, gamay of course! Second choice would be Cab Franc. If you shy away from the Riesling and want to go red with your pork roast, then by all means look for a good Beaujolais or a Cabernet Francs (both from France thank-you, not California). I would suggest a 1998 cru Beaujolais such as Morgon or Moulin-au-Vent. As for the Cab Franc, try to get one from the Loire (Saumur, Chinon, or Bourgueil, for instance).


[This message has been edited by mrdutton (edited 04-17-2000).]