Pork has a lovely sweetness of its own, but it's also a good base for other flavours. Roast pork can take many variations: pork leg with crunchy crackling is a wonderful classic; rolled pork loin stuffed with herbed breadcrumbs, port-soaked prunes or other dried fruit is a moist and tasty main course; pot roast of pork shoulder with baby vegetables and crusty bread is a complete meal. Depending on the joint of pork and its flavourings, the best wine will make the meat flavour shine and if necessary, restore freshness to the palate by cutting through the fattiness. Chambolle Musigny 1er cru 'Les Veroilles' Bruno Clair 2003, Burgundy, France Many villages in Burgundy produce both reds and whites. While the rare Musigny blanc is the jewel of Chambolle Musigny, the red wine from the same village is noted and adored for its definitive perfumed quality. This Bruno Clair comes from a better than average vineyard designation, 1er cru or premier cru. To qualify, the grapes have to be a couple of flavour notches above, and can only come from the Les Veroilles vineyard. True to a good Chambolle Musigny, the wine has elevated aromas in the soft, fleshy berry spectrum. It is deep without being heavy, and works well with roast pork loin stuffed with wild mushrooms and truffles. The truffle-scented pork mingles with the wine's gentle oak. The pork's earthy tone sets a good canvas for the wine's berry notes. Available for $490 from Altaya (tel: 2523 1945) Champagne Moet & Chandon Rose 1999, Epernay, France There are three main styles of rose champagne. The first tastes like a light red wine and can often be rather rustic. The second is pink and without any flavour direction. The third ... ah, the third is an elegant, fruity wine that's still complex and gentle in the true champagne manner. This Moet & Chandon rose is in the last category. It is one of the fruitiest and most stylish roses around. It's a perfect match with juicy roast pork shoulder and a little English mustard. The rose's berry notes add richness and contrast to the pork's sweet succulence. The interaction between Moet's signature soft gas and the heady English mustard heightens the combination. This combination promotes flavour linkage, generating new textures and a constant aromatic reminder. Try this rose also with warm raspberry tart with vanilla sauce. Available for $598 from Riche Monde (tel: 2976 1888) Tsingtao Beer, Tsingtao, China Fusion doesn't get more fused than Chinese beer and English roast pork with crackling. The purity and dryness of Tsingtao is the perfect backdrop for the rich pork. Salt, an indispensable seasoning for good crackling, also plays with the beer's yeastiness. The combination is not elaborate but it's simple and focused. The slightly bitter beer aftertaste lingers, binds and cancels the pork's oiliness. The beer's cold temperature and hefty gassiness is a constant high tone reminder. Available for about $7 at all supermarkets.