I have no idea how to pair this. I could guess at the prosciutto or pork chop individually but together I’m stumped. Red or white? No idea where to go
R. López de Heredia Rioja Blanco Viña Gravonia, or R. López de Heredia Rioja Blanco Reserva Viña Tondonia
Are you baking it? Doing it in a pan? If there are some pan juices, reds could work – like a Lopez de Heredia red.
An aged Nebbiolo, as in something from Produttori di Barbaresco, with 25+ cellar years.
I don’t know. That’s the description on the menu
I should add, I only own American/New World wines
In a restaurant, I would guess this will have some kind of pan drippings, probably with butter. Just a hunch. I bet a restrained pinot would work as well as various whites.
I think most reds would be friendly with that dish and not knowing what herbs/spices they put on it makes it fine-tuning a match sort of a challenge. I’d think the odds are very much in your favor with a good fruit forward red such as a zin, syrah, or young cab blend. I’d pick what I want to drink and not sweat the match.
I often go with Pinot with pork chops. With the prosciutto I would make sure it’s not too fruit forward but more mineral and acidic. I find Sojourn PNs are great food wines, Sangiacomo, Gap’s Crown, Reuling. Goodfellow with some age.
For me, this is a no brainer call for barolo. I love young barolo with prosciutto (one of my favorite wine pairings) and older barolo with pork loin. +1 on the comment you will be happy with many pairings suggested here.
Here are a couple of recipes, each of which seems like it would go well with a lighter, not too rich/fruity pinot (or a classical Rioja!). In all of these, the prosciutto will end up somewhat crisped, and you should have pan juices, so it’s more red-friendly that, say, a plain pork chop:
Pan-cooked:
Brined and grilled: Grilled Prosciutto Wrapped Pork Chops Recipe
Grilled or stove-top: Prosciutto Wrapped Pork Chop
A really good Oregon Pinot Noir would be nice. Maybe one of Marcus’
An over the top, barrel fermented Chardonnay - I’m not much for prosciutto with red wines at all - and pork can be a touch salty, give me a butter bath -
Went with a Pinot, thanks for all the suggestions
What did you think of the pairing, Steve?
Off-dry to sweet Riesling.
Classically, you could have gone with a Wehlener Sonnenuhr from JJ Prum, but apparently the house style has changed, and I don’t know what it tastes like these days.
If your guests don’t like stickies, then look for a quality “Halbtrocken”.
Back in the day, Spreitzer used to make a dynamite Halbtrocken.
Names like VomBoden & Falkenstein & Peter Lauer seem to appear and disappear in the USA market, almost like apparitions, which I would take to mean that off-dry Riesling must be a tough tough sell for the importers.
I suppose you could just walk into your local trendy wine store, and ask them if they have a quality off-dry Riesling.
It worked well. I went with a 2010 Marcassin Blue Slide. I just moved Friday and have limited access to
My wines
My #1 choice would be a fruitier rose Champagne, if they’ve got one.
No question, this is made for Riesling. I’d probably go with a Kabinett or Spatlese, depending on the way the dish was prepared and age of the wine.
Off-dry to sweet Riesling.
Classically, you could have gone with a Wehlener Sonnenuhr from JJ Prum, but apparently the house style has changed, and I don’t know what it tastes like these days.
If your guests don’t like stickies, then look for a quality “Halbtrocken”.
Back in the day, Spreitzer used to make a dynamite Halbtrocken.
Names like VomBoden & Falkenstein & Peter Lauer seem to appear and disappear in the USA market, almost like apparitions, which I would take to mean that off-dry Riesling must be a tough tough sell for the importers.
I suppose you could just walk into your local trendy wine store, and ask them if they have a quality off-dry Riesling.
Just so you know, Peter Lauer is imported by vom Boden, which seems to do quite well with the wines, especially halbtrocken, in the US market. I broker the wines of Hofgut Falkenstein. We sell a large amount of off-dry Riesling to various US importers.
Unfortunately the pork chop was hammered! Way overdone, bone dry with no taste. Very disappointing especially considering it was. Jean George restaurant