I’m heading to friend’s place for dinner and would like to bring wine. What would you pair with pork chops?
Pork is one of those meats that can go well with either red or white wine. While it depends on the seasoning, my preference is usually red wine…and in particular, Zinfandel. Anytime I can find a great way to pair Zin with something other than steak or burgers, I jump at the chance, and pork chops are the perfect opportunity.
My favorite Zinfandels are a little difficult to get in the store, but you can’t go wrong with them. I’ve loved almost everything I’ve had from Wine Guerilla ($25-$30) and can’t get enough of Storybook Mountain Vineyards ($45). Others that are worth checking out and are (mostly) little more affordable: Lolonis ($18), Chatom Vineyards ($19), and Earthquake ($28).
If you want a red, but don’t want a Zin, then I would go with a Pinot Noir. It’s a combination that is so well-loved that there is actually a California festival dedicated to Pinot & Pork. Any of the Pinots from Willamette Valley Vineyards will be wonderful, and their prices all range from about $19-$55. You should also keep your eye out for Michel-Schlumberger ($32), Edna Valley Vineyard Paragon ($23), or Byron ($17) Pinots.
In the white direction, I would go with a dry Alsace Riesling. Unfortunately, I don’t have any reviews on the site (something I’ll have to change), but any good wine store should be able to point you towards a good, affordable option.
Readers, if you have other suggestions, I would love to hear them! In the meantime, hopefully, this gives you some good options. Enjoy the dinner and wine.
Cheers…and Happy Halloween!
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Thanks for this post! We eat pork chops about once a week with a salad and some veggies. I usually pick a white wine to go with dinner because I feel like white goes with pork?? Pinot is a great idea though.
Lisa–I admit that I’m jealous of how often you eat pork chops. Hubby doesn’t like them, so I generally only eat them when we go out of dinner. If you’re a Pinot fan, I definitely recommend opening one the next time you have pork chops. What type of white do you generally open?