Pairing Note "Pork and Riesling are two of my favorite things," wine educator Marnie Old said happily as she tasted a Riesling from Western Australia with pork chops in a vinegary, mustardy barbecue sauce. "It's a classic pairing; Riesling cuts right through the richness of the pork." More Pork Recipes
The mustard sauce can be refrigerated for up to 2 days. Reheat the sauce gently before serving.
Marnie was not enamored of Sam Calagione's beer selection, Schneider Aventinus, a dark, clove-scented doppelbock from Germany. "I think we took a totally opposite approach here," she said. "The wine really brings out the vibrancy of the barbecue sauce, while the beer tones it down."