Porchetta is caramelized pork and the wine needs to match the sweetnesss. The best pair is a low tannin wine with some acidity. White and red wines from Central Italy are a classic since Porchetta originated there. Any Sangiovese based wine will go fine with Porchetta, and Pork and Pinot Nero is a safe combination.
So we did a porchetta (lots of herbs and spices but fennel pollen was the star) as described above New Year’s Eve with a 2006 Castello di Ama CC. Not a pairing that was greater than the sum of its parts. The CC’s tannins seemed to get in the way which is odd since plenty of pork fat was there to balance that out and let the fruit shine through.
The other was the Muri-Gries 2007 Lagrein Riserva Abtei Muri I tasted at the Tre Bicchieri event in SF Feb of 2011. Really gorgeous juice. I bought a bottle of the 2005 to try since it just showed up locally. I guess that means the 2007 won’t be here for another couple years… but I’m ready for it when it arrives! ![[cheers.gif]](/uploads/db3686/original/2X/0/0ff9bfcdb0964982cd3240b6159868fbdf215b1a.gif "cheers"){kind=small}
When the pork is prepped this way, the Porchetta is enormous – 2 to 3 feet in length and 8 to 12 inches in diameter. While this was what we saw on the food trucks in Umbria, it’s obviously too large for the home cook. Instead, butchers in the US will season a pork loin (or “eye” of the pork shoulder) and wrap it with pork belly, as depicted above. We gave our Porchetta an initial 45 minutes in our smoker, followed by 2-1/2 hours in a 250° convection oven.
If you can’t find a Tuscan blend like the Al Passo, then a Chianti Classico will appeal to those who prefer a more acidic wine. . . or a Merlot from California for those who prefer a full-bodied, softer pairing. Either way, the Porchetta experience is not to be missed.
If food trucks and street food get your juices flowing, then the traditional Italian favorite, Porchetta [por KETT ta] is something you must try. Porchetta is a savory, moist, boneless pork roast, sliced and usually served on ciabatta bread. Add sharp Provolone and greens (arugula or broccoli rabe) and you’re in hog heaven.
Porchetta originated in central Italy, and can be found throughout the provinces of Umbria, Abruzzo and Lazio. Common to all is the basic butchering and roasting: the body of the pig is gutted, deboned, carefully stuffed with fat, salt, pepper, garlic and spices. It is then rolled with the skin still on, spitted and/or roasted, traditionally over wood, for 8+ hours. Spices mark the key regional differences, with Abruzzians favoring rosemary, and the Umbrians preferring fennel pollen or seed.
Our wine recommendation leans toward a medium-bodied red with some acidity and moderate tannins. A 2009 Tuscan blend of Sangiovese and Merlot from Tolaini, called Al Passo ($21), worked beautifully.
Which Wine Goes Best with Roast Pork? Food and Wine Matching with Emma and Anna
FAQ
Which wine goes with Porchetta?
Should you drink red or white wine with pork?
What wine goes well with Italian pork?
How do Italians eat Porchetta?
What wine goes well with porchetta?
Red wines with high acidity and a full-bodied profile are ideal for porchetta pairing, such as Sangiovese, Montepulciano, Cabernet Sauvignon, Merlot, Syrah, and Zinfandel. Porchetta’s complex flavors open up a world of possibilities when it comes to wine pairings, showcasing how certain wines can harmonize or create a pleasant contrast to the dish.
What wine goes well with pork?
A complementary pairing involves selecting a wine that works in harmony with the pork’s flavors. For instance, a Sangiovese wine pairs well with porchetta, enhancing the earthy and herbaceous tones of the dish.
Which wine is best for pork Abruzzese?
As Porchetta is heavily salted, I prefer lighter white wines with lots of acidity as they keep me refreshed. Porchetta Abruzzese is a classic Italian dish made from slow-roasted pork that has been stuffed with garlic, rosemary, pepper and salt and cooked until the meat has caramelized.