A lightly coloured meat, Pork will be quite happy with a rosado wine and also, considering the other ingredients, with certain styles of white wine too. But reds won’t really work with this one.
This super sounding recipe will finish with a touch of sweetness I think, which really counts out almost all red wines. And it’s this sweetness that demands a touch of the same with the wine to accompany the dish.
I’ve mentioned before Santa Digna Rosado wine from Miguel Torres’ outpost in Chile, but widely available here. This wine is made from Cabernet Sauvignon and is a richly coloured rosé whose residual sugar is such that it can really be defined as an off-dry rosado style. It will suit this recipe very well and, as a sop to red wine fans, whilst not red it is dark in colour and made with the red wine fraternity’s ‘darling’ grape variety, Cabernet Sauvignon.
However white wine drinkers don’t need to miss out, particularly those with a penchant for off-dry, whites. I promise I’m not taking a back-hander from Señor Torres, but I am going to recommend another of his wines, this time home-grown though!
Viña Esmeralda has white flower blossom on the nose (from the Gewurztraminer in the blend) and that ever-so-important slight touch of sweetness (from the 80% or so Moscatel that is the other variety used).