186 pairings
Riesling
Choucroute garnie with Clos Sainte-Hune: Riesling's racy acid cuts the lard and brine of slow-cooked sauerkraut and sausage.
The short answer
Across 1,000 pork pairings on 934 of our bottle pages, the grapes our editors pour most often are Riesling (186), Tempranillo (136), Grenache (69) and Syrah (61). For example, Clos Sainte-Hune from Alsace with choucroute garnie: Riesling's racy acid cuts the lard and brine of slow-cooked sauerkraut and sausage.
By style: red 634, white 320, orange 19, fortified 10, rosé 8 of the 1,000 pairings.
The wines that turn up most: DO Ribera del Duero, Alsace, DOQ Priorat, DOC Dão, Eger, DO Bierzo.
The best grapes for pork
136 pairings
Tempranillo
Roast suckling pig (cochinillo) with Vega Sicilia Unico: Iberian roast pork's caramelised fat and delicate meat are lifted by the wine's dried-fruit depth and mineral backbone.
69 pairings
Grenache
Whole roasted suckling pig with Mauro VS: Concentrated fruit and dense structure call for the richest, most celebratory Castilian roasts.
61 pairings
Syrah
Lentils du Puy with smoked pork with Cote-Rotie: Earthy lentils and smoked pork echo the wine's savoury mineral quality.
58 pairings
Merlot
Iberian pork secreto with Caus Lubis Merlot: Marbled Iberian pork meets the wine's firm tannin and dark fruit.
58 pairings
Pinot Noir
Pork loin with cherry sauce with Krafuss Pinot Noir: Producer recommends meats; red-berry register echoes cherry sauce and balances pork fat.
56 pairings
Carignan
Grilled Iberian pork shoulder with Clos Mogador: Rich dark fruit and firm tannins balance the fat and smoke.
53 pairings
Cabernet Sauvignon
Slow-roasted suckling pig with Clos Erasmus: The wine's richness and structure meet the fat and skin of roasted pork.
Bottles to pour with pork
The best-rated pairings, one per producer and no more than two from any one region, so the list travels.
Choucroute garnie
Riesling's racy acid cuts the lard and brine of slow-cooked sauerkraut and sausage.
Roast suckling pig (cochinillo)
Iberian roast pork's caramelised fat and delicate meat are lifted by the wine's dried-fruit depth and mineral backbone.
Slow-roasted Iberian pork
The wine's concentration and dense tannins call for equally rich, fatty pork.
Aged Iberian pork (secreto ibérico)
The richness of Iberian fat is structured by the wine's dry walnut acidity.
Choucroute garnie de la mer
Saline minerality and acid carry a seafood-version Alsace choucroute.
Grilled aged Iberian pork loin
The wine's full, dry structure supports the rich fat of top-quality pork.
Lentils du Puy with smoked pork
Earthy lentils and smoked pork echo the wine's savoury mineral quality.
Roast pork loin with apple
Pfalz Riesling fruit and acid flatter pork and apple sauce.
Schweinshaxe with sauerkraut
High-acid Riesling cuts pork fat and lifts the fermented kraut.
Slow-cooked pork shoulder
The wine's amphora-derived tannin handles the pork fat; high acidity refreshes between bites.
Suckling pig with apple
Long-aged Corpinnat handles roast pork; tarte-tatin caramelised register matches the crackling.
Wiener Schnitzel with lemon
The wine's bright citrus core and raciness act as a natural palate cleanser against the fried breading.
Taste the pairing: food and wine in Alentejo
Food and wine tastings you can book in Alentejo, one of the regions whose bottles our editors pour with pork.
Casa Relvas, Évora - Visit to the Wine Cellar with Tasting of 3 Wines and Snacks
Visit to the Casa Relvas Wine Production Cellar, with tasting of 3 wines and olive oils
Alentejo flavours Own production of cheese, lunch and wines
This experience allows an authentic contact with the flavors of the Alentejo, combining gastronomy, tradition and local producers. The great highlight is the opportuni...
Grande Prova Honrado Vineyards
Cella Vinaria Antiqua is a centuries-old Winery-Museum, restored and converted into a workshop for the production, preservation and dissemination of the ancient techni...
Food and wine tastings in Alentejo (5) · Wine tastings and winery visits in Alentejo (8) · Olive oil tastings and mill visits in Alentejo (4) · Wine tours and day trips in Alentejo (13) · All wine and food experiences
pairings by region
- Alentejo: 73 pairings, Alentejo food and wine pairing
- Ribera del Duero: 67 pairings, Ribera del Duero food and wine pairing
- Rheinhessen: 64 pairings, Rheinhessen food and wine pairing
- Eger: 58 pairings, Eger food and wine pairing
- Mosel: 48 pairings, Mosel food and wine pairing
- Priorat: 44 pairings, Priorat food and wine pairing
- Alsace: 42 pairings, Alsace food and wine pairing
- Dão: 40 pairings, Dão food and wine pairing
- Baden: 37 pairings, Baden food and wine pairing
- Sicily: 37 pairings, Sicily food and wine pairing
- Bierzo: 34 pairings, Bierzo food and wine pairing
- Pfalz: 34 pairings, Pfalz food and wine pairing
Wine with pork, FAQ
What wine goes with pork?
Across 1,000 pork pairings on 934 of our bottle pages, the grapes our editors pour most often are Riesling (186), Tempranillo (136), Grenache (69) and Syrah (61). For example, Clos Sainte-Hune from Alsace with choucroute garnie: Riesling's racy acid cuts the lard and brine of slow-cooked sauerkraut and sausage.
Red or white wine with pork?
Most often red: of the 997 pork pairings, the split by style is red 64%, white 32%, orange 2% and fortified 1%. The bottles below show which of each work and why.
Which wine regions are best with pork?
The regions with the most pork pairings on our bottle pages are Alentejo, Ribera del Duero and Rheinhessen.