Many wine enthusiasts have wondered “What color wine goes with pork chops?”, and luckily pork chops are one of the few red meats that are suitable with red, white, and pink colored wines. This is due to the meat’s mild flavor, and its lightness in color.
Medium to light-bodied juicy reds work best with a plate of pork chops, and rose can also complement them beautifully. For white wines, it is best to reach for richer grape varietals like Riesling, Viognier, and Chenin Blanc.
What Wine Goes With Pork Chops – Top 4 Pairings
1. Pinot Noir
Pinot Noir has just the right amount of acidity and tangs to bring out the more subtle flavors contained in pork chops without overpowering the dish and bringing it out of balance.
Many wine enthusiasts argue that Pinot Noir is the most “drinkable” of all red wines with its crisp finish.
Bright flavors of red fruit like cranberry, cherry, strawberry, and raspberry are often layered into a high-quality pinot noir, all of which have slight bitter notes as well as a fruity aroma.
This makes Pinot Noir an especially great pairing for pork chops served with cranberry or other fruit sauce.
Drink and Pair is a website entirely dedicated to food and wine pairings, and they agree that a crisp, light-bodied Pinot Noir can elevate the mellow flavors of a pork chop to new levels.
Pork chop is a leaner and lighter meat, meaning that tannin is not needed to break down its fattiness. For this reason, heavier and more tannic reds like Cabernet Sauvignon, Syrah, and Malbec would all overpower a lean-cut pork chop, in complete contrast to Pinot Noir.
Pinot Noir is also one of the most popular grape varietals in the world, and it is likely that you will be able to find at least a few different producers available on any decent wine menu.
The best food and wine pairings are easily replicated, and the accessibility of Pinot Noir is a huge plus.
While Beaujolais may be one of the world’s lesser-known wine regions, it is a favorite amongst sommeliers, beverage directors, and wine experts worldwide.
The light body and strong, fruit-forward flavors of the Gamay grape can especially shine when produced in this region.
The actual grape that is produced in the Beaujolais region is called Gamay, and many consider the two to be synonymous.
Gamay is rarely grown and produced outside of this French wine region, as it accounts for over 75% of all Gamay wine in the entire world.
What makes Gamay wine from Beaujolais so perfect for pork chops is its combination of the light body with low tannin and easy drinkability – all while maintaining a strong fruit-forward taste and finish.
The fruit characteristics in these wines have been compared to those in artificial candy, most often bubblegum.
This is due to carbonic maceration, a rustic wine-making practice that is implemented in more affordable bottles of wine from Beaujolais.
Dr. Vinny from the world renowned Wine Spectator publication has concurred that this wine is a fantastic match for leaner cuts of pork like chops, which are on the leaner end of all red meats and can easily be overpowered by full-bodied tannic wine featuring oak and spice.
Almost anyone can afford to explore this French wine region, as the 10 “crus” or “wine houses” all sell their top bottles for under $40, making it possible to explore the region and find the best pairings possible!
Rosé is often overlooked by wine enthusiasts when it comes to red meat pairings. In fact, Rosé can pair tremendously with all different cuts of pork, though the pork chop is where it especially shines.
It contains just the right balance of body and acidity to stand up to different preparations.
Many casual wine drinkers are under the false impression that there are only three types of wine – red, white, and sparkling.
Rosé wine is pink in color, essentially putting it in a category all by itself! This gives it a one-of-a-kind blend of characteristics from both white and red wines.
Wine Lover Magazine has highlighted what a great pairing Rosé is when it comes to bold sauces and preparations, namely Pork Chops Dijonnaise. Rosé contains enough acidity to cut through a tangy sauce, while still carrying enough weight to hold up to heavier ones.
This pink style of wine is also a suitable candidate for pairing with a dry rubbed or marinated pork chop. Chops crusted with spices like black pepper need a wine that will not fade in the face of spice without adding to the heat.
Wines with higher alcohol content or more tannin will both elevate the spice in a dish to an unpleasant place, while Rosé works to calm the palate without washing away the flavors.
Acidic marinades also lend themselves to pink wine, as the acidities of each work together cleanly.
4. Rich White Wines
The pairing of richer white wines and different preparations of pork chop has been written about by popular wine site Decanter, and Rieslings, Viogniers, and Chenin Blancs are three of the best when it comes to pairing the two together.
German Riesling in particular is known for its distinct hint of sweetness, while still carrying the acidic and crisp characteristics expected in a Riesling.
This combination works especially well when pork chops are roasted and served along with some kind of fruit sauce or side dish.
For traditional, hearty preparations of pork chop like those prepared with herbs like thyme, oregano, and rosemary – Viognier is often the best choice. Viognier is often a touch thicker in body than Riesling and can have luscious notes like honey and cantaloupe.
These sweet, soft, and luscious flavors contained in Viognier work harmoniously with earthier spices and root vegetables in a perfect display of flavor contrasting.
Contrasting is one of the key principles in wine and food pairing, and it doesn’t take long to realize why after tasting!
Chenin Blanc can range from flavors of stone fruit like sweet apples to a bold sweetness similar to that of honey.
Chenin Blanc can range from fairly dry to extremely sweet and is a particularly good pairing for pork chops that are glazed in a sweet and bold sauce.