Wine Pairings That Work: Why Pork Belly and Riesling Changed My Life

There are some food and wine pairings that just make sense. You take a bite, have a sip, and suddenly wonder why you haven't been doing it your whole life. Pork belly and Riesling is one of those pairings.

At first it might not seem like the obvious combination. Pork belly is rich, fatty and full of flavour, and Riesling has got a bad reputation for always being sweet and nasty (which is simply untrue).

So, why does pork belly work so well with Riesling?

The golden rule here is acidity + fat.

Pork belly is a fatty cut of meat. That richness can coat your palate and make each bite feel increasingly heavy. A wine with plenty of acidity helps cut through that richness, refreshing your palate and making you ready for the next mouthful.

And this is where Riesling comes into its own.

A good Riesling has naturally high acidity, giving it that fresh, mouthwatering quality that lifts rich food instead of competing with it. The Cave de Hunawihr Réserve Riesling, for example, has bright citrus flavours and lively acidity, making it particularly good with richer dishes.

Then there's the crackling.

Salt can amplify flavour, making the fruit and freshness in the wine seem even more pronounced. The result? Richness from the pork, freshness from the Riesling, saltiness from the crackling and absolutely no clashing flavours.

One of our favourite pork belly wine pairings

If you're looking for an excuse to try the combination, we're big fans of the belly bites with baconaise at The Garrison in Wickersley.

It's exactly the sort of dish that shows why this pairing works. You've got rich pork belly, crispy edges and that extra hit of savoury richness from the creamy baconaise. It's indulgent, salty and packed with flavour. The Garrison is a brilliant example of a local restaurant putting plenty of thought into its food and wine offering, championing locally sourced ingredients and working with a number of independent suppliers.

Our wine recommendation: Cave de Hunawihr Réserve Riesling

For this particular pairing, we'd reach for the Cave de Hunawihr Réserve Riesling.

From Alsace in France. This is a dry Riesling with notes of lime, grapefruit and pear, followed by bright citrus flavours and plenty of refreshing acidity. It's lively without being overly sharp, and has enough character to stand up to rich food.

It's also a great example of why you shouldn't automatically think of Riesling as a sweet wine. This one is dry, fresh and seriously food-friendly. And while pork belly is our favourite match, the wine works with plenty of other rich dishes too. The Grape Kitchen recommends it with everything from crab cakes and grilled sea bass to spicy Thai and Vietnamese dishes.

So next time you're cooking and looking for a pork belly wine pairing, don't automatically reach for a big red. Put the Riesling in the fridge instead.

Explore our full range of Riesling here.