All pork has an underlying sweetness and lightness that pairs best with light-to-medium-bodied wines with lots of fruit and low tannins.



Pork has, unfortunately, come to truly embody its nickname as “the other white meat”. Lean and easy to cook dry as a bone, it cries out for something to rescue it. That something could easily be a wine. Pair a good wine with a good cut and a good sauce and you can be in pork heaven.