Cognac

Pork products and dishes can be paired with a wide range of wines, depending on the form and flavors of the pork. A good Beaujolais cru, such as a Moulin-à-Vent or Chiroubles, pairs well with charcuterie and fatty, slow-cooked belly pork. Italian Barbera, Alsace Pinot Noir, and Alto Adige Pinot Noir are also good choices. Grilled pork cuts are versatile and can be paired with a rich Chardonnay, a juicy red like Spanish Grenache or Californian Syrah, or a full-bodied Pinot Noir or Gamay from Australia. Belly pork pairs well with robust reds like Tuscan Sangiovese. Dried and cured hams can be paired with a wide range of crisp dry whites, while warm ham goes well with Barbera from Piedmont or Beaujolais. The Alsace region in France is known for its pork dishes, which are often paired with Alsace whites that have the richness and acidity to stand up to the flavors of the dish. Chenin Blanc, with its apple flavors, is a good choice for pork, particularly with hams and cold meats. Riesling and Albariño, with their apricot and peach flavors, can be good choices for salami and other salty meats. Viognier, with its peachy and apricot aromas and aromatic spices, can be a good choice for milder pork sausages and patés. Frankfurters and hot dogs are best paired with a juicy Pinot Noir or Merlot that does not have heavy tannins that would clash with sweet and spicy sauces or accompaniments. Some top choices for pairing with pork