Wine and Food Pairing: Lacquered Pork Tenderloin, Roast Potatoes & Ramson Recipe
Pork is a great meat to play with for wine pairing. Depending on the cut of the animal, how it is cooked and the sauce accompanying the dish you have a whole wealth of wines from which to choose. Red wine, white wine, dry and savoury, off-dry and fruity; there are many options.
One of my favourite choices and one I think works very well with this recipe is an Alsatian or New Zealand Pinot Gris. These are full-bodied, rich white wines with a pear and honey bouquet that is the perfect foil for pork in such a sauce. The honey and fruit notes in the wine echo the honey and vanilla flavours in the sauce; the richness of the palate counteracts the piquant mustard and coriander seeds; the body carries enough weight to handle the meatiness of the dish; and the wine brings forth enough acidity to cut through the fat in the fillet and the sauce. Try for a wine with at least 5 years age and you’ll notice truffle and mushroom notes developing to add an additional level of complexity.
About James Flewellen
Dr James Flewellen is a biophysicist at the University of Oxford. James learned his trade in taste through the Oxford Blind Wine Tasting Society, of which he was the President from 2010-2012. During his term, he represented Oxford at many international blind tasting competitions – twice winning the prestigious ‘Top Taster’ Award in the annual Varsity blind tasting match against Cambridge University and captaining winning teams in competitions throughout Europe.
One of James’s goals is to clarify the complex and hard-to-navigate world of wine for both novice and experienced tasters. He applies his scientific training to wine education, illuminating concepts of taste, tannin and terroir in an approachable, entertaining manner. James runs wine education courses in Oxford through the Oxford Wine Academy and is completing the WSET Professional Diploma in Wine and Spirits. He is the regular wine writer for The Rambling Epicure and is the founder of The Oxford Wine Blog. He is also currently co-authoring The Concise Guide to Wine and Blind Tasting – a book surveying the wine regions of the world and how to blind taste.