The Great Pig-Out

I agree - both tend to have high terminal acidity that cuts any fattiness/greasiness.

A man after my own heart. I love my reds, but with pork I would prefer a white German or Cal. Gewurztaminer or Riesling Spatlese he other white meat is best with a somewhat sweet white.

Live Simply..... That others might smply live "Now He Belongs To The Angels".... Secretary of war Stanton's origional quote on the death of President Lincoln (the next day he changed it to "Now He Belongs to the Ages.") for the newspapers Lancaster Civil War Round Table Website

How about turning around the last thread.... Wine friendly foods. I think pork fits the bill as well as most things. That is, a food that goes with a lot of wines, especially if one is allowed to vary the sauce to fit the wine. I've done White Burgundy with a simply prepared roast pork. Not high acid, as many have recommended, but I thought it worked. But many other wines seem to work.

It seems that lamb, beef, and wild game would be less able to match to a broad range of wines than pork, although all would work with Red Burgundy and hearty reds.

Any other "wine friendly" foods? Certainly not the awful Mexican renditions I see at many potlucks, the ultimate wine unfriendly food.

Heres to Dos Equis.

Tom Schellberg

Chicken is my favorite "wine friendly food" Perhaps because you can go anywhere in the world and find chicken of some type that will match well with so many wines. Bi!!