Of swine and wine
When it comes to wine pairing, Cantonese roast pork complements both whites and reds. There is no rigid rule on what to pour with roast pork, so feel free to experiment. Open a few bottles with your friends to see which combination you like best.
Chinese roast pork tends to be richly textured with multilayered taste sensations. Char siu has a honeyed, char-grilled flavour. The crackling on roast belly meat and baby suckling pig has a smoky taste. There is usually some variation between the ratio of fat and meat. The higher fat content matches a richer wine with good acidity. Another variable is that hoisin sauce is often served with suckling pig, calling for a wine that will not be overwhelmed.
When thinking of potential wines look for those that will not overpower the taste of the pork, but cut through the rich and fatty meat. As roast pork is normally served as an appetiser, you may want to consider the wines that will follow and whether they will complement the other dishes.
Wines to try
Whites: gruner veltliner from Austria, riesling from Alsace, and pinot gris from New Zealand
Reds: New Zealand pinot noir; burgundy from Volnay and Pommard, barbaresco from Piedmont; sangiovese from Chianti Classico; carmenere from Chile; merlot from Napa Valley
Sparkling: rose, vintage champagne