When it comes to wine, “the other white meat” is pretty versatile, said Bill Daley in the Chicago Tribune. But a few rules help. “Consider how fatty or rich the cut is, how it will be prepared,” and the meal’s other ingredients. We tasted center-cut chops with “six whites from around the world.” These worked best.
2007 Rodney Strong Chardonnay Reserve ($35)
This “big and buttery” chardonnay is “aromatic with notes of vanilla, caramel, and ripe peaches,” making it a worthy pairing for “pork’s natural sweetness.”
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2008 WillaKenzie Estate Pinot Gris ($20)
“Leaner and more minerally” than the Rodney Strong, this wine’s apple and peach flavors bring out the meat’s nuttiness.
2008 Inama Vin Soave Soave Classico ($14)
This “deep gold” Italian wine has a “caramel and peach nose, a big bone-structure, and a rich toasty flavor.”
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