Wine pairing with Pork Ribs

The flavor of pork meat strongly depends on the specific cut and the preparation method. Lean cuts, for instance, from the loin, are not very intense in flavor when unseasoned. They might remind you of poultry, although they have a denser structure. Cuts from the belly or the shoulder have more fat and thus also a more distinct intrinsic taste. It is not uncommon to sense a subtle sweetness in their richness. Nevertheless, they aren’t as intense as other types of meat, such as game or beef.

In most cases, the preparation method and the marinade or sauce used to season the meat are the dominant factors for flavor. Ham, for instance, is cured or smoked to prolong its shelf life. Logically, its predominant aromas include salty or smoky notes.

The Basic Rules For Pairing Pork And Wine

When choosing your wine pairing for pork dishes, the meat cut and its fat content are essential. But as the marinade and sauce are responsible for giving pork its flavors, you should consider them, too.

The following rules are good starting points for finding the best pork and wine pairings:

• Pork meals are usually on the rustic side and not particularly elegant. Thus, you should not open your most precious bottle to accompany them. Go for good quality but not a high-end wine.
• Most dishes work fine with light- to medium-bodied reds or medium- to full-bodied whites. There are exceptions, though.
• Dry wines are excellent for the majority of pork preparations. Sweet wines can be a good choice to create a contrast to meals with spicy or sour notes.
• If you serve your pork meal with a creamy sauce, you need a wine with a good level of acidity to cut through this creaminess. The same is true for fried pork dishes.
• Very spicy dishes are great with sparkling or semi-sparkling wines. They help clean your palate after each bite and thus reduce the spices’ heat.
• Wines that come from the same region as the meal often create the best pork and wine pairings. So if you prepare a traditional German meal, look for a bottle of German wine.

Wine with Pork Ribs

As with other American barbecue treats, pork ribs (or baby back ribs) are all about that sweet, sticky barbecue sauce: concentrated tomato, Worcestershire, sugar, vinegar, spices and chilli. You could go with an off-dry riesling, but when you’re smashing ribs, you don’t want to think too hard, you want a wine partner that matches the fun and hedonistic vibes. Controversially, we’re gonna go with Sweet Alexandria for the win this time. This wine is often made to enjoy for its own balance and brilliance, and as such will often have a bit of spice, a touch of sugar and fresh acidity. A rib-ticklingly good match.