Roast pork is rich, savoury, and often served with sweet or fruity accompaniments such as apple sauce. When pairing wine, acidity and ripe fruit are key.
White wines
Roast pork and Chenin Blanc is a classic combination. Chenin Blanc has plenty of apple, pear and citrus flavours, which complement roast pork’s succulent flavours beautifully - especially when it's paired with apple sauce.
If Chenin Blanc isn’t your style, a rich, oaked Chardonnay is an excellent alternative. With ripe orchard fruit flavours and a creamy, buttery texture from oak ageing, it complements the tenderness and depth of roast pork beautifully.
Red wines
If you decide to pair your roast pork with a red wine, Pinot Noir is a great choice due to its light body and bright acidity. Pinot Noir typically exhibits raspberry and cherry flavours, which complements pork’s savoury flavours without overpowering them.
Pork belly is quite fatty, so when choosing a wine to pair with this cut of pork, go for a high-acidity wine that will cut through the fat.
White wines
A dry white wine, like Riesling, is a great match for pork belly. It’s green fruit and tropical flavours and high acidity means it can stand up to pork belly’s richness while acting as a palate cleanser.
Similarly, Viognier’s aromatic profile and stone fruit flavours make it an elegant choice when pairing with pork belly. It has a hint of sweetness and aromatic intensity that enhances the pork’s flavours, while also being a refreshing balance to the fatty richness of the meat.
Red wines
If you’re looking to pair a red wine with pork belly, Pinot Noir, Beaujolais, or Cabernet Franc wines from the Loire Valley are great matches. These light and fruity reds are perfect for pairing with pork belly, as they won’t be easily overpowered by the pork’s richness and saltiness.
Pulled pork is a real crowd-pleaser… not only does it scream barbecue, but it’s tender, flavourful, and smothered in smoky sauce that just makes your mouth water.
White wines
Grüner Veltliner is racy and aromatic, with a delightfully crisp, citrusy zing. And, because of its refreshing character, it’s an incredibly food-friendly wine.
Red wines
Malbec - with it's full body and soft tannins - can be a match for pulled pork. It’s rich and hearty, and can develop smoky notes in oak - the perfect partner to a smoky barbecue sauce.
You could also opt for Côtes du Rhône, it's spicy notes also making a great accompaniment to the smoky flavours in pulled pork.
While gammon is an underrated cut of pork, it’s certainly loved for its deliciously rich and salty flavours. In fact, gammon lends itself to anything – from festive dinners, classic pub dishes, or leftovers’ sandwiches.
White wines
With lush, crisp green apple flavours to delightful peachy sweetness, Riesling’s fruity and floral flavours and bright acidity cut through the richness of gammon, making it a great match for gammon.
Another great white wine pairing for gammon is Gewürztraminer. It can be sweet or dry and has a distinct aromatic flavour profile that balances well against the richness and saltiness of gammon.
Red wines
If you’re pairing gammon with a red wine, a fruity, light red with tannins is best. You don’t want your red wine to become overpowered by the meat’s saltiness.
Pinot Noir or Beaujolais work well, with smooth tannins and ripe, red fruits that pair beautifully with this meat.
Pan-frying, oven-roasting, or searing on the BBQ… there’s a range of ways to serve pork chops, each of them delicious. And when paired with the right wine, you’re guaranteed to enjoy each and every mouthful.
White wines
High-acidity whites such as Chenin Blanc or Riesling are excellent partners for pork chops. Their freshness cuts through the meat’s richness, balancing any fattiness while enhancing pork’s natural flavours.
A full-bodied Chardonnay also works beautifully, with its rich texture and buttery notes complementing pork chop’s savoury flavours and juicy mouthfeel.
Red wines
With soft tannins and a fruit-forward profile, Malbec is a strong choice - particularly when oak ageing lends subtle smoky notes that echo grilled pork.
Alternatively, opt for a light to medium-bodied red such as Pinot Noir or Grenache. Pinot Noir’s bright fruit and gentle earthiness highlight pork’s natural sweetness, while Grenache’s ripe berry flavours and subtle spice have enough structure to stand up to the meat’s richness.
Let’s not overlook the humble sausage — one of the most popular and versatile cuts of pork. With endless seasoning styles, the best wine pairing depends largely on what’s in the mix.
White wines
If your sausages feature fennel or apple flavours, aromatic whites are an excellent choice. Riesling or an off-dry Gewürztraminer bring lifted aromatics and bright acidity that complement these flavours without overwhelming them.
Red wines
For sausages seasoned with black pepper or warming spices, a bold, fruit-driven red works best. Californian Zinfandel or a Rhône Valley Syrah will offer ripe fruit and spice that echo the sausage’s seasoning beautifully.
And for classic bangers and mash? Opt for a crowd-pleasing red such as an Argentinian Malbec or an Australian Shiraz — both deliver generous fruit and smooth structure that pair effortlessly with this comfort food favourite.
