I’m planning on making roast pork tomorrow night. Thinking in terms of a garlic & rosemary marinade, perhaps a bit of mint. Pork is one of those foods I’m sometimes unsure of the best wine pairing.
I’ve got a 2003 Oregon pinot noir (Foris) I’ve been waiting to try, and that’s one option. I love pinot but typically pair it with just chicken or turkey (it’s a common choice for Thanksgiving for me). Perhaps I need to broaden my pinot pairing horizons? My sense is a light, fruity pinot would get overwhelmed by my roast pork, but if it has enough earthiness and depth it might work.
I also have nice Napa claret that I’ve been waiting to open, and a couple moderately priced Bordeaux. So, who wants to play sommelier and suggest which wine I should go for tomorrow? None of the above is an acceptable answer if you propose an altnerative!