Wine with Pork Roast

[hotwine]

I'll second the motion on the Riesling. Suggest a Mosel-Sahr-Ruwer, 1998. A Kabinett would work very well. That's a natural pairing for pork roast - they seem to be made for each other. But by all means, serve the wine well-chilled: leave it in the refrigerator for at least a full day before serving.
By the way, that wine is about the least expensive type that a person can buy. And much as I love a cru Beaujolais, it is no match for a German Mosel for serving with pork. Suggest you plan on providing one bottle for every two adults at table.