Wine with spicy "Jamaican Jerk " pork tenderloin?

[winecollector]

You came up with an excellent choice on the Rhone wine pairing, Hotwine, and I wasn't questioning it. Both ham & pork are sometimes difficult dishes to pair a wine with depending on how they are prepared. The reason I made my suggestion was due to the "spicy marinade," and past experiences I have had with similar combinations. While your suggestion is definitely the "safer" of the two, some of us (me in particular) just really like it hot!


As far as any good reference materials on the subject Drew, I don't personally know of any. Most of the stuff I've seen in the book stores stays with the traditional white wine, white meat, red wine, red meat philosophy. I've seen those little books with the "wheels" in them that will suggest a certain type of wine with a basic food pairing, but that's about as good as they get. My advice to you and anyone else, is not to be afraid of breaking some of the rules from time to time. You may stumble onto something really sensational! Then again, you may also have a train wreck! But you'll never find out if don't experiment.

I also think your likely to get better suggestions here on this website with the wide variety of different dishes everyone's posting, than your going to find in a book. A lot of these guys come up with some great matches that I never would have come up with on my own, so take advantage of their expertise as you have been. But just remember, YOUR OWN TASTEBUDS are the ultimate judge with any of these suggestions, and I stand behind my recommendation for this dish. The only thing that I would change though, is that I would have went with the 97' Gabbiano with the dish instead of the other two chianti's because it's not as heavy of a wine. Another "safer" suggestion would be a 1996 La Sera, another Italian wine.

Thanks for not disappointing me Hotwine, by cutting off the limb I was dangling from! I knew someone would question my suggestion on this one, and I wasn't disappointed! Good job!