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.
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:
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.