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Cork & Pork

The Europeans had it right. They’ve always understood that a meal is an occasion to be enjoyed with friends and family. And like you, they understand that great food and great wine go together hand in hand. They complement each other so that each one is better for it.

If you're not too familiar with matching food and wine, we’re here to help. We have some suggestions, below, that you could use to make your Murray Valley Pork meal a special occasion. But remember, allow your palate to be your guide – have fun discovering what you and your regular dining companions enjoy the most!

Wines can vary greatly even with the same grape variety, so what follows is a general guide only. There are lots of different grapes and wine styles – too many to cover here but we've mentioned some of the better known ones. If in doubt, speak with your local wine retailer or at least read the label on the wine bottle. Don't miss the Sparkling Shiraz at the end of our list!

White Wines

Chardonnay

Medium to full-bodied, dry.

Try: pasta preparations that feature cream and/or butter, mushrooms; roast poultry.

With pork: unwooded chardonnay matches well with lighter and even Asian-style pork dishes. For oaky chardonnays, go for the creamier or richer pork meals.

Semillon

Medium to full-bodied, dry.

Try: seafood, vegetarian and lighter white meat dishes including pork or chicken.

With pork: lots of pork dishes that are not heavily flavoured with sauces, such as apple and pork schnitzels or pork chops with salad.

Sauvignon Blanc

Light to medium-bodied, usually dry.

Try: pasmost lighter dishes, nibbles, seafood.

With pork: lighter pork dishes such as simple pork barbecues with salad or pork, mushroom, broccoli and asparagus stir-fry.

Riesling

Light to medium bodied, usually dry these days but can be off-dry and sometimes semi-sweet – the label should guide you.

Try: appetisers, finger foods, seafood, salads.

With pork: as with Semillon, above, try pork dishes that are not heavily flavoured with sauces but the fruitier-style rieslings match well with Asian-style pork, stir-fries and even pork with salsa.

Chenin Blanc

Light to medium-bodied, normally off-dry to semi-sweet.

Try: Asian-style dishes.

With pork: most lighter pork dishes with salads or crispy Asian greens.

Red Wines

Rose

These wines vary greatly in the level of sweetness.

Try: smoked foods, quiches, Mexican and Thai. Can be served with all food types.

With pork: usually a very happy match with any pork dish.

Shiraz

Medium to full-bodied, can be fruity or dry.

Try: richer foods, big-flavoured dishes, barbecues, roasts.

With pork: roasts, barbecues, pork steak sandwiches.

Cabernet Sauvignon

Medium to full-bodied, often tannic and dry.

Try: richer foods, cheese-based dishes.

With pork: full-flavoured roasts.

Merlot

Medium to full-bodied, usually less tannic than Cabernet, dry.

Try: stews, pizza, pastas and cheese-based dishes.

With pork: roasts, barbecues.

Sparkling Shiraz

Light-medium to full-bodied, often a little fruity. A bubbly, chilled, foamy red celebration of a wine. We've saved the best till last. Those Europeans mentioned at the top of this list are often puzzled by this very Australian tipple. This style of wine fits with our climate – and with pork – like a hand in a glove.

Try: a broad range of foods but especially duck, pork, game, poultry.

With pork: should suit most pork dishes superbly. Look good. Feel great. Enjoy!