Wine with pork belly

So Betsy is making this pork belly, braised in a mirin/plum wine/shoyu liquid with star anise & ginger. I'm really in the mood for red wine, thinking Pinot Noir or Gamay, or maybe Cab Franc. A rose or off-dry white might be a better choice, whatcha think?

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Reply to
DaleW
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. A rose or off-dry

Alsace gerwurtz?

Reply to
John T

Wow, a lot of "stuff" going on there that sounds sweet and spicy. Chinon might have enough fruit to stand up to the dish or a Huet Vouvray Demi Sec Le Haut Lieu I'm not sure why but I'm in the mood for a Loire wine and it's influencing my chioces for you....sorry! :-)

Reply to
Bi!!

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I might try a chenin, tendre but with good acid backbone.

If you insist on red (and I know, there are nights like that), bojo might work well enough. The CF perhaps... How about an Arbois trousseau?

-E

Reply to
Emery Davis

A Beujolais would be my choice. Fleurie.

Reply to
Lawrence Leichtman

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If you insist upon having wine, why not continue with the only one that is certain to avoid clashing with the marinade - plum wine?

Godzilla (who has a long standing aversion to any wine with shoyu)

Reply to
Godzilla

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Ah, I have it, if it's not too late. The red answer is of course not the Loire but the Loir: a spicy, tomatoey (tomatoie?) Pinot d'Aunis.

-E

Reply to
Emery Davis

Thanks all. I decided to bag the red idea, went with a demi-sec Montlouis. Matched well overall. Notes tomorrow.

Reply to
DaleW

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