Whilst doing some research in to the topic of wine pairing with pork, I came across a new word today so looked it up and ended up thinking about food and wine pairing. The word was ‘gremolata’.
So for chefs and crossword puzzle addicts alike here is what it is according to the BBC ‘An Italian garnish of raw, finely chopped garlic, parsley and lemon zest. It is usually sprinkled over slow-cooked braised meats, as in the Italian dish osso bucco, but it makes a good garnish for grilled fish or chicken too.’
So for my research into wine pairing with pork, here it is all about the strong, fresh flavours, let’s imagine gremolata sprinkled over a nice grilled Pork chop, with some Jersey Royal potatoes.
Wine pairing with pork in this instance calls for red wine drinkers I would go for a Barbera d’Asti, where the lemon would calm down any low tannins, really bringing out the the lovely ripe fruit. White wine, I am staying in Italy because I want those lovely fresh flavours and good acidity, so how about a good Verdicchio dei Castelli de Jesi?
Erica Dent
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