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This is a terrific dish as the sauce is deeply flavorful, with the grapes and pearl onions adding a different kind of sweetness and the thyme lending its earthy flavor as well. I've paired an unoaked chardonnay and an Austrian Smaragd Riesling with it, both of which were pleasant matches. But we discovered one of those rare fantastic pairings by accident when we opened a red for a white-wine-hating friend. Surprisingly, the zinfandel was a superior match to either of the whites. (The wine was a 2005 Carol Shelton Karma Zin.) Food and wine drew added dimension from the other, with the pork beautifully accentuating the earthy qualities of the wine, which turned pleasantly sweet on the attack. This is one of those "aha" food and wine experiences, like steak au poivre with a good cabernet, or an Epoisses with Brunello di Montalcino. Try it.

By LIwineguys | 

June 28, 2009