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1. Match the wine with the dominant flavour, texture or characteristic of the dish you are preparing to find a balance that works.
2. Experiment with food and wine pairings. Opposites often attract, so you might choose sweet wines to complement salty cheeses and spicy Asian food
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Click here » to email us your perfect 'wine' match with pork.
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 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!
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White wines
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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-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: most 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.
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Red wines
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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!
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