Which wine goes with pork?

A medium-bodied red with lively acidity. Pork has fat but little of the bloody depth of red meat, so the wine just needs to cleanse the palate without taking over: short oak ageing, or a young red with fruit.

Pork is the most versatile meat of all, which is why it’s hard to get right: it runs from barbecued bacon to oven-roast loin, and each calls for something different. The clue is always the fat and the fire, not the name of the cut.

La regla curta

Ribs and bacon on the grill. Lots of fat, lots of smoke. A young red with fruit and acidity cuts the fat better than a reserva, which turns heavy.

Roast loin or secreto. Leaner meat, finer flavour. A medium-bodied oak-aged red, or a full-bodied white if the dish comes with apple or dried fruit.

Botifarra and fresh sausages. Pepper and fresh pork love red wines with lively fruit and no new oak. A full-bodied rosé also works in summer.

With a sweet or fruity sauce. With apple, prunes or honey, the wine needs ripe fruit. Avoid very dry, bitter reds.

La meva tria d’avui

DO Montsant

Mas dels Mets Negre

Velvety attack with red fruit, a mineral touch and a lingering finish.

6,60 €Veure el vi →

DO Penedès

Lignum

Well structured, with ripe tannins and a balsamic backbone; 13.5% vol.

11,10 €Veure el vi →

WO Stellenbosch

Kaapzicht Rooiland Pinotage

Broad and textured, with oak and vanilla marked on the finish.

26,40 €Veure el vi →

Els 38 vins que hi encaixen

DO PenedèsLignum11,10 €DO Costers del SegreLo Virol Negre7,30 €DO MontsantMas dels Mets Negre6,60 €DO Utiel-RequenaLas Dos Ces Tinto7,55 €DO Pago de Chozas CarrascalLas Ocho21,25 €AOP Côtes du RoussillonEmoció Nº 317,00 €DO ToroDamalisco Roble5,68 €MendozaAchaval Ferrer finca Altamira114,00 €

Frequently asked questions