Pork may seem like a nice, easy ingredient to pair with a wine: After all, it's all from the pig, no matter what you do with it. And that means a rich, chewy red wine, right? Well, not necessarily: Pork, perhaps more than any other ingredient, has a tremendous range of flavors and textures. From fried strips of smoky American bacon to salty little cubes of pancetta, and from braised pork belly to a lovely and tender chop, there is way too much pork out there to make generalizations. But there are, thankfully, some rules that, if followed, make the whole pork-and-wine pairing endeavor easier to handle. Take a look at the specific pairing that follow for more details.
Food & Wines
Pork
