Vinification is the process that transforms the grapes into wine. The process of vinification differ from region to region, financial state of the winery and the grape types. The harvesting time and the type of oak used for aging are based on the region in which the wine grapes are grown.

Wine making process involves the following stages:

  • The first step in wine making process is Harvesting or Picking. Grapes should be harvested at the right time in order to make good wine. Harvesting can be done either mechanically or by hand.
  • The process of separating the grapes from the stems and cluster parts is called Destemming. Some of the wine makers keep some fragments of the stem to increase the wine tannin.
  • After destemming the grapes are crushed to extract the juice from the skin. This is done before the fermentation process begins. In the olden days bare feet is used to extract the grape juice, now a day machines like crushers are used.
  • Separation of grape juice and the skin is named as pressing. After crushing the grape juice will flow freely, selected wineries use pressers to make sure maximum juice is released.
  • Once the grapes are pressed they are introduced into the process of fermentation. During this process the grape juice are converted into alcoholic beverage. The yeast interacts with the sugar in the grape juice and converts them into ethanol and carbon dioxide.
  • Once the wine is purified and refined, they are preserved with sulfur dioxide or potassium sorbate. During the natural process of fermentation a minimum amount of sulfites are produced, but more is added for the use of commercial preservation.
  • Wines are aged for a particular amount of time to get more welcoming wine. Once after purification, the wines are moved to wooden barrels for aging. Metal vats, concrete vats and glass carboys are also used in some cases to increase the flavor.
  • After aging, the wines are bottled. During the process of bottling a final dose of sulfite is added to the wine to prevent it from uninvited fermentation in the bottle. The bottles are then sealed with cork and screw caps.
A glass of red wine with a dish of pork belly and vegetables.

From BBQ pulled pork to roasted belly or bangers and mash...

The post Wine with pork: Advice on great pairings appeared first on Decanter.


A glass of red wine with a dish of pork belly and vegetables.

From BBQ pulled pork to roasted belly or bangers and mash...

The post Wine with pork: Advice on great pairings appeared first on Decanter.

A glass of red wine with a dish of pork belly and vegetables.

Wine with pork: A few styles to consider

  • German Riesling
  • Condrieu / Viognier
  • Chenin Blanc
  • Pinot Noir
  • Red or rosé Grenache / Garnacha
  • Aged Barolo (Nebbiolo)
  • Sicilian Nerello Mascalese

Search our expert wine reviews to find your perfect match


Think ‘rich whites and juicy reds’ when pairing wine with pork

There are no hard and fast rules for pairing wine with pork, but ‘rich whites and juicy reds tend to work well’, Decanter contributing editor Matt Walls said in 2019.

Is pork a white or red meat? Nutritional studies class pork as a red meat, despite its relatively light appearance and a renowned advertising campaign by the US National Pork Board entitled ‘the other white meat’.

For wine pairing it’s important to think about ‘the cut of the pork, the way it’s cooked and especially what sauce you are serving it with’, said Jean-Baptiste Lemoine, head sommelier at the Goring, also speaking to Decanter in 2019.

Wine with pork belly and suckling pig

For tender, melt-in-the-mouth suckling pig, he advised drinking lighter styles of red, such as Spanish Mencia, Nerello Mascalese from Sicily, Pinot Noir from cooler regions or Chilean Carménère.

Riesling with a touch of sweetness can work well for white wine drinkers, he added.

This is also a good option for pork belly and was listed as one of the top 25 food and wine pairings by Fiona Beckett in a previous article for Decanter.com.

‘Roast pork belly works best with a wine that has a high level of acidity plus a touch of sweetness,’ Beckett wrote.

‘Cue dry German Riesling, especially if apple is served alongside. It provides welcome freshness, cuts through the fat and doesn’t detract from the crispness of the crackling.’

She also suggested a young red Burgundy, returning to the Pinot Noir theme above.

A combination of fresh acidity and juicy red fruit can also work well with pork chops, on the other hand. Decanter’s Tina Gellie previously recommended this German Blaufränkisch, available at Aldi in the UK, for instance.

Can you drink white wine with roast pork?

Roast pork beyond suckling pig can handle a slightly bolder wine, although fleshy, juicy fruit and bright acidity should generally work better than the sort of tannic heavyweight that might pair with a darker red meat like steak.

‘Roast pork calls for something that combines richness with acidity, whether it’s white or red,’ said Walls.

As an expert on the Rhône Valley in particular, he advised turning to the Grenache heartland of Gigondas.

For white wine lovers, ‘Condrieu [Viognier] can be a brilliant match for pork roasted with herbs like Oregano or Marjoram,’ he said.

He added that it’s also worth considering Pinot Noir from warmer climates, plus fresher styles of Chardonnay or Chenin Blanc from either the Loire Valley or South Africa.

Some styles of white Rioja can also be delicious with roast pork. Decanter’s James Button recommended this López de Haro Blanco, made from 100% Viura, with its ‘delicious [and] intense, waxy and slightly spicy apple and pear fruits, outlined by an energetic grapefruit tang’.

Wine with pork sausages

Walls returned to the Grenache theme when considering a wine for pork sausages. ‘For a classic bangers and mash, I tend to reach for a young Grenache-based wine like a Southern Rhône.’

Grenache-based blends with lots of juicy fruit and depth could be a winner with a rich sausage casserole, too.

A high-acid red like Barbera, meanwhile, can match well with the fattiness of a sausage pasta dish, especially if tomatoes have added extra acidity to the meal.

Rosé wine with BBQ pork

Dry rosé wines could be a good bet for BBQ pork, whether pulled or cooked as a chop.

However, the meat might overpower some of the more delicate styles.

Lemoine suggested a 100% Grenache rosé, particularly the more full-bodied styles from Spain, where the grape variety is known as Garnacha.

Aged Barolo wine with roast ham

Are you lucky enough to have any bottles of top Barolo, Bordeaux or white Burgundy quietly ageing away in your cellar?

Then the serving of a roast ham – whether at Christmas or any other time of year – could be a great excuse to pull the cork on a treasured bottle, said Lemoine.

He said the softer tannins and complexity of these wines after a few years of bottle age will work well with the meat.

This article was first published in 2019 and has been edited in July 2021, including with the addition of new wine reviews (below).

Reviews by our experts: inspiration on pairing wine with pork

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The post Wine with pork: Advice on great pairings appeared first on Decanter.


Read full article on decanter.com


Each wine is unique. Soil, weather, geology, varietals, and the style of wine making, are all decisive yet variable factors that give each wine a unique character.
Each wine is unique. Soil, weather, geology, varietals, and the style of wine making, are all decisive yet variable factors that give each wine a unique character.
Winemakers all over the world are combining wine making traditions of millennia with innovative approaches and ideas, to address consumer demand for high quality products and a sustainable and healthy lifestyle.
Winemakers all over the world are combining wine making traditions of millennia with innovative approaches and ideas, to address consumer demand for high quality products and a sustainable and healthy lifestyle.

Laurel Gray Vineyards

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