Team 7 Renata Saunders
Roasted Loin of Pork charcutière with lentil, gaufrette potatoes, braised collard greens.
A lean cut of pork served on top of a tangy charcutière sauce made with onions, mustard, white wine and cornichons along with lentils and a side of crispy and slightly salted gaufrette potatoes and braised collard greens that enhance the flavour of the pork loin. I believe white wine is the best pairing for this dish as the cut of pork in lean and the way it was prepared and the sides are light on the palate even though pork dishes can be paired with red wines this dish is not full of smoky flavours and loaded with bold spices.
Best Paired Wines
- 2020 Mullineux Old Vines White – White blend – Swartland, South Africa
- Luca Chardonnay (G Lot) 2019 – 100% Chardonnay – Mendoza, Argentina
- Pine Ridge 2021 – White blend – Napa Valley, USA
My suggestion
- Based on the cut of the pork it is lean with little fat and paired with a sauce that is not very thick and made with white wine I suggest the 2019 Chardonnay from Mendoza, Argentina which is in pale gold colour. The creamy texture of the oaked Chardonnay will pair nicely with the lean pork and charcutière sauce while the hints of white peach flavors and spiced baked pear will give a nice sweet contrast in flavour with the gaufrette potatoes and braised collard greens while still pairing nicely with the roasted pork loin as some cuts of pork pair well with fruits such as apples. This wine will also have hints of minerality as the soil in Mendoza is alluvial, stony and sandy. This wine is from the Tupungato region of the Uco Valley the vines are at a high altitude and get a lot of sunlight during the day and the nights are very cool which slows down ripening thus the grapes are able to fully develop their flavours and aromas while still maintaining acidity.
