Collection: Perfect Pairings: Pork

Pork's versatility makes it one of the most wine-friendly proteins on the table. Roast pork suits medium-bodied reds like Pinot Noir or Sangiovese; a slow-cooked belly finds balance with an off-dry Riesling or richer white Burgundy; charcuterie and cured meats sing alongside dry rosé or Beaujolais.

A well-aged bourbon complements glazed or slow-cooked pork beautifully, and a floral gin elevates any charcuterie board.