The Sweet-and-Sour Pork Challenge

It’s “Food and Wine Week” here on Vinesse Today.

Why this theme? Why this week?

Frankly, because your intrepid blogger could use a break from all the hustle and bustle of the holiday season. I’ve decided to avoid the crowds this week, hunker down, and spend the evenings concentrating on two of my passions: wine and food.

We’ll cover dining out, cooking at home, food-and-wine pairing, and more. Then next week, we’ll re-focus on the holidays.

So, let’s kick off this week by answering a question sent in by a regular reader.

It’s one of our favorite kinds of questions because it gets the ol’ gray matter churning…

QUESTION: My favorite Chinese food is sweet-and-sour pork, but I’ve found it challenging to pair with wine. Any ideas?

ANSWER: That’s definitely a “challenging” dish because there are a lot of flavors going on—from the savory impressions of onions and soy sauce, to the sweet flavors of brown sugar and pineapple.

But there is a variety that’s round and rich enough to meld with bold flavors, yet bright and crisp enough to cut through the pork’s richness: Gewurztraminer.

The variety is made in a wide array of sweetness levels, but the best ones for pairing with sweet-and-sour pork are dry or off-dry (i.e., with just a touch of sweetness).

And while we usually suggest serving wine at room temperature, this is one case in which it wouldn’t hurt to chill it down prior to serving. The coolness of the beverage will add another contrast for your palate to savor.

Posted in Food and Wine Pairings/Recipes, Wine FAQ
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