Food and wine pairing
Photo de David Boté Estrada (CC BY-SA 2.0)
ajoutée le 15/10/2023
https://www.flickr.com/photos/logatfer/14691287088/
Pork rinds
Pork pieces slow-cooked in their own fat and seasoned with salt, pepper, spices, and sometimes garlic, parsley, or vinegar.
Synonyms
- Cracklings
- Fritons
- Frittons
- Graisserons
- Gratelon
- Gratterons
- Grattons
- Greubons
- Griaudes
- Grillaudes
- Grille-naudes
- Grillons
- Pork crackling
- Pork scratchings
- Rillons
This dish pairs well with 32 drinks :
Barsac
Sweet and Medium-sweet white wine(s)
Serve at 08-12°C or 46-54 °F.
Serving wine : 08 to 09°C (46-48°F) for wines less than 7 years old. 10 to 12°C (50-54 °F) above.
>dish info
Beaujolais rouge
Still red wine(s)
Serve at 13-15°C or 55-59 °F.
Prefer a pairing with a wine aged 1 to 2 years old.
>dish info
Bourgueil rouge
Still red wine(s)
Serve at 14-17°C or 57-63 °F.
Prefer a pairing with a fruity and supple wine.
>dish info
Still rosé wine(s)
Crozes-Hermitage rouge
Still red wine(s)
Serve at 16-18°C or 61-64 °F.
Prefer a pairing with a wine with soft tannins.
Prefer a pairing with a wine of at least 3 years old.
>dish info
Entraygues - Le Fel blanc
Still white wine(s)
Serve at 08-10°C or 46-50 °F.
Prefer a pairing with a wine aged 1 to 3 years old.
>dish info
Jasnières
Still white wine(s)
Serve at 10-12°C or 50-54 °F.
Prefer a pairing with a wine with residual sugar.
>dish info
