Short answer: a rich, dry white such as Alsace Pinot Gris, or a juicy red with soft tannins such as Beaujolais.
Why it works
Pork is a mild, slightly sweet meat. It is richer than chicken but much lighter than beef, so it does not need a big, tannic red. What it needs is a wine with enough body to match the fat and enough acidity to refresh the palate.
The trimmings matter as much as the meat. Roast pork often comes with something sweet and fruity, like apple sauce, prunes or a cider gravy. Crisp crackling adds salt and fat. A wine with ripe fruit and good freshness handles all of this at once.
Our bottle
Domaine Weinbach Pinot Gris “Clos des Capucins” (about €28). Alsace Pinot Gris is full and textured, with notes of ripe pear, honey and a light smokiness. It has the weight of a red but the freshness of a white. The smoky edge flatters the browned skin, and the fruit sits happily next to apple sauce. Learn more about the region in Alsace on a plate.
Match the wine to the roast
- With apple sauce or cider: Schloss Lieser Riesling Kabinett “Juffer” (about €20.23). A touch of sweetness and bright acidity mirror the fruit.
- With herbs, garlic and fennel (porchetta style): Bründlmayer Grüner Veltliner Kamptal Terrassen (about €19.99), peppery and fresh.
- If you prefer red: Louis-Claude Desvignes Morgon “La Voûte Saint-Vincent” (about €19). Gamay has soft tannins and cherry fruit that suit pork perfectly.
- With mushrooms or a dark gravy: Friedrich Becker Spätburgunder trocken (about €17.80), a light, earthy Pinot Noir.
- Slow-roasted pork shoulder with spices: Domaine Saint-Damien Côtes du Rhône Villages Plan de Dieu (about €17), with ripe, warm fruit.
Watch out for
- Big, tannic reds like young Cabernet Sauvignon. Their tannins can taste harsh against lean pork loin.
- Very oaky whites. The vanilla and toast can clash with fruit sauces.
- Sweet glazes. If the sauce is very sweet, choose a wine with a touch of sweetness too, or a dry wine will taste thin.
Serve it right
- Serve the Pinot Gris at 10–12 °C, not straight from a cold fridge, so its texture shows.
- Give a red like Morgon 20 minutes in the fridge and serve it at about 14 °C.
- Rest the roast for 15 minutes before carving: the meat stays juicy, and you have time to pour.
- For a lighter roast, see what wine goes with roast chicken.
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Prices were checked in October 2026 and can change. Please drink responsibly. L’abus d’alcool est dangereux pour la santé, à consommer avec modération.