Perfect match

There are many versions of English pork pie but it's essentially jellied pork baked in a sturdy crust. Apart from the usual salt and pepper, the pork can be seasoned with many other spices. The best wines with pork pie, which is usually eaten cold, need freshness and subtle tones that can interact with the spices. The wine also should be able to handle the occasional bursts from the meat jelly, while the pastry requires fine palate-scrubbing tannins to bring balance.

Esporao Reserva Branco 2006, Alentejo, Portugal

Print option is available for subscribers only.
SUBSCRIBE NOW
Copyright © 2025 South China Morning Post Publishers Ltd. All rights reserved.