Pork, Charcuterie…and Wine

Today, we continue our week-long series on food trends and their impact on wine with a look at pork and charcuterie.

The quotes are from writer John Mariani, and originally appeared in Celebrated Living magazine. Our comments about wine follow.

5. Pork Rules

“With the development of hormone-free, fatter Berkshire hogs…chefs have restored pork to its proper place on a proper menu. The use of pork belly, once reserved for Chinese restaurants, has now become the ‘in’ food of the decade.”

This is good news for Chardonnay and Pinot Noir, two wine varieties commonly matched with pork. It’s also good news for an array of other varieties, which also can be paired with pork depending on the flavors added to a dish by creative chefs. For instance, pork served with a sweet caramel-soy glaze cries out for a dry or off-dry Gewurztraminer.

6. Charcuterie

“American chefs have taken charcuterie…a blanket term I use for all sausages, salamis, patés and other cooked or cured meats…off the sideboard and put it center stage.”

This trend should provide a restaurateur with the motivation to stock the wine cellar with selections other than standbys Cabernet Sauvignon and Chardonnay. Meats prepared with a bit of spice are enhanced by varieties such as Zinfandel and Petite Sirah, while salty charcuterie benefits from red wines with a solid acid backbone, such as Chianti.

Tomorrow: cheese service and raw food.

Posted in Editor's Journal, Food and Wine Pairings/Recipes
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