Obviously, I love pairing wine with food.  I have done it professionally for more than fifteen years now.  When I’m at home I get just as much satisfaction, okay maybe more, at pairing wine with dinner for Shannon and I.  There are some really classic pairings that are just sublime, over-the-top good.

One of those is Pinot Noir with grilled pork.  The salty flavorful pork when finished with char and woodsmoke is taken to another level with the bright cherry, mushroomy, and smokey flavors of a good Pinot Noir.  Pork is one of those dishes with which you can pair a hearty white wine like Chardonnay or a lighter, more delicate red wine like Pinot Noir.  But with grilled pork, it really should be Pinot Noir.

Try this:  Buy some inch and a half thick, bone-in pork chops and season them with kosher salt, cracked black pepper, and a pinch of good paprika.  Grill them to medium (usually about 4 minutes each side) and set them aside to rest for about 7-8 minutes before cutting in to them (always do this for meats so they don’t bleed all the juice out as soon as you cut into them).  Serve with your favorite sides.  With pork, I like sweet potatoes, black-eyed peas, squash, onions, mushrooms, or carrots to name a few.

Now, all you need is a really good Pinot Noir.  Try one of these below or any of the 120 something different Pinot Noir bottlings we have in the shop right now and enjoy:

Castle Rock, Mendocino     $13.79

Pedroncelli, Russian River     $17.99

Loring, Central Coast     $24.99

Talley, Arroyo Grande     $33.99

Domaine Serene, Evenstadt Reserve     $59.99