Riesling and Pork. Why not Pinot Noir or Beaujolais? In this case, it’s the carrots that serve as the bridge and makes this pairing spectacular! Check it out.
Pork is the “Other White Meat”. Right? This opens up the possibility of serving a white wine. If so, which white grape? And how does it stack up against a red Burgundy?
This is a great recipe to move you out of your comfort zone of fruit-forward, over-extracted California red wines and serve an old world red from Portugal. It’s all about the sauce.