Wine pairings for

What wine pairs with twice cooked pork?

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

Zinfandel

red · Zinfandel · Lodi · USA — 15–17°C

Lodi Zinfandel (iconic American grape — descendant of Italian Primitivo, centenary old vines from the Sacramento Valley in central California, vinified at 14-16° alcohol) — jammy blackberry, strawberry jam, pepper and spices stand up to twice-cooked-pork hui guo rou fat and Sichuan chili; spicy edge mirroring numbing Sichuan pepper (mala), power accompanying the boiled-then-fried pork belly.

Riesling demi-sec

white · Riesling · Mosel · Allemagne — 8–10°C

Off-dry Mosel Riesling (Kabinett or Spätlese on blue slate, residual sugar 30-50g/L and high 8-9g/L acidity) — peach, lemon, honey and mineral slate contrast the twice-cooked pork richness and temper Sichuan heat; residual sugar calming mala Sichuan pepper and doubanjiang (fermented spicy bean paste), acidity de-greasing pork belly, slate prolonging the soy-sugar-vinegar sauce.

Beaujolais

red · Gamay · Beaujolais · France — 13–15°C

Beaujolais (Gamay on Pierres Dorées granite), served cool at 13°C, lightens the rich sauce of Sichuan twice-cooked pork; strawberry and cherry bringing fruity freshness that de-greases the boiled-then-fried pork belly, discreet tannins respecting young leeks and field garlic added to the wok, acidity holding the sweet-spicy doubanjiang-vinegar sauce.

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