How do you pair wine with pork?

Pork is one of the most versatile meats in the world, making it ideal for pairing with all types of beverages. Wine in particular is a good pairing for pork due to its naturally high acidity and tannins. However due to the wide range of pork cuts, cooking methods and varying fat levels, mastering the perfect pairing can be quite scientific.


When pairing wine with pork, it is important to consider its accompaniments, cooking method, cut, texture and fat level.
White wine

White Wine


When looking for a wine to pair with lighter cuts of pork such as pork cutlets, loin or a nice charcuterie platter, look for lighter bodied wines. An un-oaked Chardonnay or dry Riesling would work well with these dishes.



Red Wine

Pair heavier wines with pork dishes containing richer sauces, cooking techniques such as roasting or slow cooking and denser cuts such as shoulder, belly, and leg roasts. It is important to pair a heavier wine to fattier cuts as the tannins found in red wine helps to strip fat from your palate as you sip – thus making every bite as delectable as the last. A Pinot Noir or medium bodied red would pair nicely with these cuts.