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Porco Preto Wine Pairings

Instructions

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Infographic explain

Key considerations for pairing wines with Porco Preto include balancing its fat content and enhancing its rich, savory flavors. Recommended wines include Rioja, Douro, Garnacha, and Alentejo for their complementary profiles.

Best wine pairings with Porco Preto

Rioja, with its cherry and plum notes, pairs beautifully with Porco Preto. This dish, featuring the rich and flavorful black Iberian pig, benefits from the wine's range from refreshing and fruity to mature and complex. The Tempranillo grape in Rioja complements the savory and slightly nutty taste of the pork, while the wine's balanced acidity cuts through the fattiness, enhancing the overall taste of the dish.

Douro, a red wine from Portugal, is a natural companion to Porco Preto. The powerful and richly fruity characteristics of Douro wines complement the intense flavors of the black Iberian pig. The structured nature of Douro wines, often made with Touriga Nacional, brings out the depth of the pork's taste, providing a balanced and enjoyable pairing.

Garnacha, with its juicy red fruit, touch of orange, and fragrant herbs, pairs well with Porco Preto. The concentrated red fruit flavors in Garnacha enhance the rich taste of the pork, while the aromatic herbs and hint of orange add complexity to the pairing. The fair drop of alcohol in Garnacha also stands up to the robust flavors of the dish.

A less common pairing for Porco Preto

Alentejo, a red wine from Portugal, is a less typical but excellent choice for Porco Preto. The concentrated red blends from Alentejo feature blueberry, plum, violet, and dark chocolate notes. These flavors complement the rich taste of the black Iberian pig, and the wine's elegance and layers of generous fruit provide a nuanced pairing that highlights the pork's unique qualities.

What wine goes with Porco Preto?

Porco Preto, made from the black Iberian pig, is known for its rich, savory, and slightly nutty flavors. Pairing wines with this dish involves finding those that can balance its fat content and enhance its robust taste. Rioja, with its cherry and plum notes, complements the pork's flavor. Douro, with its powerful and structured profile, highlights the depth of the pork. Garnacha, with its juicy red fruit and fragrant herbs, adds complexity to the dish. Alentejo, with its blueberry, plum, violet, and dark chocolate notes, offers a nuanced and elegant pairing for this traditional dish.

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