Crispy Roasted Pork Belly: Riesling & Pinot Noir
Off-dry Riesling has bright acidity and a touch of sweetness that balance crispy pork belly’s savory fat. Pinot Noir adds red fruit and soft tannins, enhancing flavor without overwhelming delicate textures.
Braised Pork Belly: Syrah & Viognier
For slow-braised pork belly with deep umami, Syrah offers dark fruit, pepper, and smoky undertones that match the richness. Viognier brings a fuller body, floral aromatics, and stone fruit notes to complement tender meat.
Asian-Style Pork Belly: Gewürztraminer & Zinfandel
Sweet-savory glazes with soy sauce, hoisin, or five-spice shine with Gewürztraminer, whose aromatics and slight sweetness balance spices. Zinfandel contributes ripe fruit and peppery spice that pair well with bold seasonings.
Barbecue Pork Belly: Grenache & Chenin Blanc
Grenache delivers juicy fruit and low tannins that harmonize with sweet, smoky barbecue sauces. Chenin Blanc offers crisp acidity and subtle fruit to cut through richness and enhance smoky depth.
Spicy Pork Belly: Rosé & Sparkling Wine
A dry Rosé provides refreshing acidity and fruit to balance chili heat. Sparkling Wine cleanses the palate and complements crispy textures, making spicy pork belly lighter and more vibrant.
