Meat

Pork

Pork sits between white and red meat, so the styles that work span both — and a sweet glaze shifts the answer again.

Medium-bodied red

Classic

Balanced reds with moderate tannin and savoury, red-to-dark fruit character.

Pork sits between white and red meat; a mid-weight savoury red covers both tendencies.

Try

Serve 14–17 °C

Classic

Fuller-bodied whites, often oaked or lees-aged, with texture and stone-fruit or nutty depth.

Roast pork's crackling and fat pair with a textured, slightly oaked white.

Try

Serve 10–13 °C

Solid

Whites with noticeable but not dessert-level sweetness, balanced by acidity.

With apple sauce or a sweet glaze, residual sugar in the wine keeps the balance.

Try

Serve 8–10 °C

Pairing suggestions are editorial, drawn from established convention rather than measurement.