Pork and Wine Pairing Guide - Pairing with Wine

Pork is having a moment in the culinary world, and wine lovers are discovering it is one of the most wine-friendly proteins around. From a simple tenderloin to pulled pork to crispy porchetta, here is how to pour perfectly.

Pork’s Wine Advantage

Pork sits in a sweet spot between chicken and beef. It has more flavor than poultry but less intensity than red meat. This middle ground means pork can swing red or white depending on the preparation—a flexibility that steak simply does not have.

White Wine Pork Pairings

Pork tenderloin with Chardonnay: The leanest pork cut pairs beautifully with medium-bodied white wines. An oaked Chardonnay’s richness complements pork’s subtle sweetness.

Pork schnitzel with Grüner Veltliner: Austrian pork with Austrian wine—the regional logic works. Grüner’s white pepper notes and bright acidity cut through the breading.

Roast pork with Riesling: A German classic. Whether dry or off-dry, Riesling’s acidity and fruit handle pork’s richness while complementing traditional apple or sauerkraut accompaniments.

Red Wine Pork Pairings

Pork chops with Pinot Noir: The versatile match. Pinot’s red fruit and earthy notes play well with pork’s mild flavor, especially when the chops have good char from the grill.

Pulled pork with Zinfandel: BBQ and Zin are natural partners. The wine’s jammy fruit and spice notes stand up to smoky, sweet, tangy sauce.

Porchetta with Sangiovese: Italy’s famous rolled pork roast wants an Italian wine. Chianti or Rosso di Montalcino’s acidity and herbal notes complement the fennel and garlic in porchetta.

Pork belly with Côtes du Rhône: Rich, fatty pork belly needs wine with enough structure to cut through. A Grenache-based Rhône red handles the richness while adding complexity.

The Sauce Factor

Pork’s mild flavor means sauces often drive the pairing:

Apple-based sauces: Riesling or Chenin Blanc
Mustard sauces: Chardonnay or Pinot Noir
Asian glazes: Off-dry Gewürztraminer or Riesling
BBQ sauce: Zinfandel, Shiraz, or bold rosé
Cream sauces: Oaked Chardonnay or rich white Burgundy

Cured Pork: The Rosé Solution

Prosciutto, ham, bacon, and other cured pork products find their best friend in rosé. The wine’s acidity cuts through salt and fat, while its subtle fruit complements pork’s sweetness. A Provençal rosé with a charcuterie board is one of wine’s simplest pleasures.

For richer cured meats like Spanish chorizo, consider a light Spanish red like Mencía or a fuller rosado.