July 28, 2006

Wine News: Pork pairs perfectly with pinot noir, sangiovese

"Pork, especially when it's grilled or roasted, pairs perfectly with pinot noir, tempranillo, sangiovese and -- depending on the accents -- some merlot. Peering more deeply into this recipe for Spice-Rubbed Pork Loin, we can be sure that the nutmeg and cayenne pepper would overwhelm a merlot, leaving it tasteless and a bit flat. The paprika and salt would work with the tempranillo -- the base grape for Spain's exciting Rioja red wines -- but any hint of sugar such as we see in this recipe would make that earthy wine lose much of its attraction. Not a total loss, but tempranillo might not be the best fit.

Better to stay with the pinot noir or sangiovese. The ''bed'' for this recipe provides some interesting accents (particularly the roasted red pepper and lemon-lime vinaigrette) but none would overpower the rich flavors of the pork loin.

Buena Vista 2004 Pinot Noir from Carneros ($22) would be an excellent choice, with its red cherry and strawberry flavors and soft finish. Another possibility is Willamette Valley Estates 2004 Pinot Noir (Oregon, $22), with its earthy, peppery flavors and smooth delivery."

Full article here.

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Posted by Jennifer at July 28, 2006 5:46 PM
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