Roast suckling pig isn't just a Chinese dish - the succulent, tender meat and crisp skin is appreciated around the world, especially in Europe. The best wine with it needs to match its richness and take into consideration what the meat is flavoured with and the condiments served with it. A full-bodied red is generally a better choice than a pinot or an unoaked white, however fruity. The following wines match different tastes and styles of suckling pig from around the world.
Paul Jaboulet La Petite Chapelle 2004, Rhone, France
Paul Jaboulet is one of the kings of the Rhone Valley. La Petite Chapelle is perfect with Chinese-style roast suckling pig. Its perfume and elegance is entertained by the pig's marinade of sweet bean sauce. The crisp skin will not be muted or drowned by the wine's medium body, yet the rich fruit massages the condiments such as granulated white sugar and hoisin sauce.
Available for HK$717 from Links Concept (tel: 2802 2818)
Le Dix de Los Vascos 2003, Chile
It normally takes vines three years to produce quality wine-making grapes, and another four years for the vines to mature to the point at which they're suitable for making better wines. Le Dix de Los Vascos was introduced on the 10th anniversary of this Lafite property in Chile. The wine has more than a whiff of Bordeaux about it but plenty of the suppleness usually associated with Chilean cabernets. The rich, deep fruitiness is perfect with Balinese-style roasted suckling pig, which is incredibly flavourful and perhaps a little over-the-top with fattiness. The wine is as flavourful as the fatty pig, usually served with shallot marmalade and chilli sambal, which have the same flavour intensity as the wine. The wine's cabernet tannins give the combination some light relief from the pig's intensity and oiliness.