Pork with Wine

"dick" wrote in news:ZFQsc.33435$ snipped-for-privacy@newsread3.news.atl.earthlink.net:

Pork *is* white meat when cooked but hey there are a lot of folks who drink reds with that other white meat, chicken! esp if the chicken is spending time on the spit. Pinots would be good, Barbera d'Asti and Beaujolais appeal to me as well, Cab? sorry I for one can't see it. (and I would be unpacking some nice chardonnay for that loin myself.)

Are veal chops considered red meat or white meat.

Duck is a red colored meat but is it considered white because it is froma 2 legged animal.

Help!

"dick" wrote in news:wCRsc.26138$ snipped-for-privacy@newsread2.news.atl.earthlink.net:

Veal though plale has a lot of flavor in its chop form I think red, in the scallopini form I think white it is largely in the preparation.

Duck for me 2 legs or not is red and a great match for Pinot or Cab Franc from the Loire

I generally find pinots to go great with pork. This past weekend, I braised a large pork loin in milk for hours and then served two CA pinots. One was a bit fruitier than the other, and I felt that the earthier one went better, but some of my guests didn't really like it, which wasn't surprising to me.

The marinade is the only thing which makes me pause for a second. Perhaps a wine you might serve with jerk chicken? I've never thought about that combo, so don't have any idea. I think a pinot would still go pretty well, and I would steer toward that rather than the cab.

Dick, If you keep the marinade simple (and free of vinegar), you could probably serve either red, so long as they aren't tannic. Personally, I think the Oregon Pinot would go just fine.

Mark Lipton

Pork is pretty versatile, depending on the way it is prepared. For simple grilled pork I'd probably go with Pinot Noir if I wanted to drink red, or maybe dry Gewurtztraminer otherwise. A big Chardonnay could work well too. Like I said, pork is versatile. I'd probably avoid heavier reds like Cabernet, Zin or Syrah unless the preparation involved hot smoking.

For some dishes, beer might be best - especially if served with sauerkraut.

Tom S

Pinot or Chard. here

MAUOMBO

Salut/Hi dick,

le/on Tue, 25 May 2004 23:30:01 GMT, tu disais/you said:-

Hope this isn't too late.

grump, grump grump mumble..

Grump grump grumble (;-))

Tell her with a big kiss from me that if she cares to look at the colour of the meat, it is nearer white than red.

I'd be cautious of the caribbean flavours if serving red wines, no acids, like orange/pineapple etc. Equally (sorry Tom) keep the Habbies under control!

The number of legs, and the existance of fur or feathers makes little difference in my opinion. For what it's worth, and to keep the peace in your family here's my take on as many meats as I can think of off the top of my head and in no order I can discern.

Meat Meat Colour(R,W,P) Wine Colour (R,W,P)

Beef R R full round Veal W (P) W full R light Lamb R R (cab sauv/merlot) Mutton R R Roe deer R R Red deer R R Pork W (P) as for veal Ham P P full R light W full Boar W (P) R Chicken w All Rooster W R (PN) W full Guinea Fowl W all Pheasant W all Pigeon R R Duck R R light Wild duck R R full Goose R R full Turkey W all Kangaroo R R (as beef or red deer) Ostrich R R light

These suggestions are VERY crude, and I'll neither defend them nor expand.

Thanks. I was hoping you would respond on this.

Regards,

Dick Neidich

animal...pork

Older clarets (Cabernet based wines from Bordeaux) go with lighter meats like pork or chicken, simply prepared. But most people drink them, to my taste, in their infancy, and/or do not have access to well aged versions. With sauerkraut, I like dry Gewurz. I would have to defer to you, Tom, on older CA Cabs, as I have little experience here.

Tom Schellberg