For me to find a wine that pairs well with pork anything is hard. Pork is “white wine” meat but depending on spices, sauces and style of cooking it doesn’t always have that taste and texture. Most people think whites are only good with pork while reds are only good for pork. The crossroads of wine pairing.
For my recipe, this week, it was in the Asian spice pallet. Ginger, garlic, soy sauce and hoisin and sesame oil, all staples in the spice wheel of Asian cooking. It can make some wines though metallic and dull and usually beer is preferred instead. But I knew there would be challenges to finding pairings for some international cuisine.
As for the recipe, it is a bit harder than I imagined. Some tips be careful of the oil (super-hot and splashes everywhere and on anything) The recipe also has a lot of ingredients that are not at all local grocery stores, if you’re a local of the Niagara region, I recommend Dinh Dinh.
For this challenge, I tried a few different glasses with each rib and found that a pinot noir was best for the dish. Angel’s Gate Pinot Noir and I found it had the low tannins and it helped the tastes not become lost in the spices. The fruit hints in the wine taste great with the honey and sesame oil in the sauce of the ribs.
For my friends, who have dietary restrictions and cannot have pork and want to do the ribs with beef such as for my best friend. I found that Angel’s Gate Chardonnay worked best. The floral tones with the hints of spice to it made the dinner taste of the marinated beef aromatic.
*Try the recipe and pairing at home and let me know what you think in the comments below.