“Fat is flavor, flavor is fat.” Or so goes the old culinary expression and defender of all things related to swine. Actually, maybe Vincent Vega said it better in Pulp Fiction: “Mmmm, bacon taste good, pork chops taste good.”
If the slight sweetness or savory saltiness of pork isn’t enough to make you a complete fanatic of the other white meat, then perhaps a little red wine or a little white wine will help. And that’s the real beauty of pork; not only is it salty and sweet but it also pairs well with a host of different wine varietals.
Typically, you’ll find the tried and true pork pairing of Pinot Noir to be the safest bet, as the lighter bodied red is a natural pairing for white meats in general. But the fatty, salty side of pork also allows it to be a solid counterpart to several California Chardonnays.
The 2011 Landmark Overlook Chardonnay was a sample I received a few months back. It was, coincidentally, one of the first nicer Chardonnays I tried upon entering the beverage industry almost thirteen years ago. A good mix of apple and pear fruit flavors, the Landmark bares all of the creaminess and oak influences that lovers of this style of Chardonnay seek out. Plus, it has a wonderful butterscotch note tagging along.
Paired with the perfectly pan-seared pork loin and shallot sauce pictured above, the Landmark provides an optimal choice for white wine drinkers. Think caramelization meets creaminess.
Look to pay in the mid-twenty range. Just don’t overlook this Chardonnay.