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