No More Whining About Wine

Wine and Pork Rinds

Plain and simple, you know craft. Whether it’s in your beer selection or pork rinds, you are a craft master. You not only know good flavor, but also the perfect blend that tantalizes your palate. But when it comes to wine, you, well, whine. No worries, we’ve got a couple of failsafe tips that’ll help you get the perfect wine pairing.

Who needs acid, anyway? 
Any food with a high acidic level is a perfect match for a high acidic wine. Pair Chicken Picatta, pasta with tomato sauce or Southern Recipe Small Batch Spicy Dill with a Sauvignon Blanc or Chianti.

Mannin’ for the tannins
What the heck is tannin? It’s an astringent in red wine and gives it structure. It’s what causes that bitter taste you may have experienced. Look for balance, for example; you’ll want to pair fatty food such as Prime Rib or Sea Salt & Cracked Black Pepper pork rinds with a Cabernet.

Swim with this pairing
Although White Zinfandel is considered a “beginners wine” because of its simplicity and sweetness, you’ll want to pair it with a firm fish that’s grilled, such as tuna. Also, this wine pairs well with Korean Kimchi BBQ pork rinds. It’s just the snack you need to unwind on the weekends.

The other white meat matches with the other white wine
If it’s going to be a spicy pork dish, try Riesling.  This wine balances well with most pork dishes because of its semi-sweet taste of citrus and fruit. Pairs well with barbecue pork dishes and our Pineapple Ancho Chile pork rinds.

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