Wine and food pairing ⅩⅩⅩⅠ:pork

Richer whites, like most Chardonnays and Pinot Blanc, go well with lighter meats like pork (as well as chicken and veal). A rich White Burgundy (Chardonnay) makes a natural match, or an Alsatian Riesling or Gewurztraminer; but a light red like Beaujolais or even a lighter-styled Pinot Noir is also fine.

Additions from readers:

I'd only open a chard with a pork dish if I used it in cooking or an Alsatian/German white for dishes from those regions or certain fusion dishes. Pork in any form usually has me reaching for a medium-to-full bodied red, such as a Pomerol, St-Émilion, sangiovese or zinfandel (especially the last when prunes are involved). --Craig Schweickert