Pork tastes just right, neither as light as fish nor as rich as beef and mutton. Therefore, when choosing wine, you can also choose wines in the middle, such as Chardonnay, Semillon and Chenning Blanc, which are full-bodied; Or lighter red wines such as Pi Nuo, Zinfandel and beaujolais. For example, we should use wine to match braised pork. Because this dish uses a lot of soy sauce, we should avoid red wine with too much tannin. Considering that ginger is also used in this dish, it is best to choose fruity or spicy wine.
Black Pi Nuo in California, USA, is fruity, with strawberry, raspberry, toasted oak and earthy flavor, which is just right with braised pork. If you want to go with white wine, you can choose Gewurztraminer from Alsace, France. Qiong Yao meat is rich in flavor, spicy and delicious, which is a perfect match for braised pork. Syrah/Shiraz is a famous wine, which can present different flavors according to different producing areas. For example, French Shiraz wine is often accompanied by olive-like flavor, while Australian Shiraz wine is fruity, often accompanied by blackberry and sweet tobacco flavor. Although Shiraz wine has so many flavors, we can still sum up a set of simple rules for food and wine matching.
First of all, the matching rules of rich red wine