Wine pairings for

What wine pairs with pork belly?

Here are 3 recommended wine pairings for pork belly. Click the button below to explore all options on the Verso app.

Riesling

white · Riesling · Clare Valley · Australia — 8–10°C

Clare Valley Riesling (high-altitude 400-500m terroir on red soils and schist at Watervale-Polish Hill, 100km north of Adelaide) — taut lime, linden flower, mineral petrol and chiseled purity slice the fat of crackling pork belly; 7-8 g/L acidity cutting the golden crackling like a knife.

Pinot Gris

white · Pinot Gris · Adelaide Hills · Australia — 10–12°C

Pinot Gris's roundness balances pork fat with pear and ginger notes.

Tempranillo

red · Tempranillo · McLaren Vale · Australia — 15–17°C

McLaren Vale Tempranillo (Spanish grape thrillingly adapted to South Australia's Mediterranean climate) — red cherry, leather, discreet vanilla and sweet tobacco bring supple tannic structure to crispy-skin roast pork belly; red fruit balancing apple-sauce-confit flesh, powdery tannins holding the crackling without aggression.

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