WIne pairing - any suggestions for white wine to serve w/ thyme & garlic rubbed pork?

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lisainla

Well-known member
I know red is the more popular choice - cab or shiraz.

Any recommendations for a nice white? I am clue-free in the wine dept.

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I'm probably going to roast the pork, though I might throw it on the grill. Serving with scalloped potatoes and roasted broccoli.

Thanks for any suggestions!

 
Thank you both! I'm going to pick some up at Trader Joe's. Cathy - I'm also making

your Flourless Chocolate Cake for dessert.

Ang, I'm sorry I missed you when you were in the area. It looks like you had a fantastic time!

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southerly France

Garlic and thyme speak to me of southerly France. Garlic, thyme and pork - no problem with a light red (a red Cote-du-Rhone or a cru Beaujolais like Fleurie or St. Amour or Chiroubles or a Beaujolais-Villages -- not a plain Beaujolais or a Beaujolais nouveau as these are can be awfully acidic and nasty) or a rose (from Provence). White would work just fine - a white Cote-du-Rhone would meet those garlicy and thyme flavours well while not overwhelming a light meat like pork. Lots of Gerwurtztraminers (esp. from Alsace) have a rose thing happening in the nose and flavors, along with lychee and some sweetness - perfect for the food of Alsace or for Asian food, but perhaps a bit of a tricky combo with garlic and thyme. cheers, Bonnie

 
Thank you so much - I am saving this for next time, as this is sort of my

go-to menu when I have people over for an easy dinner that everyone seems to enjoy.

 
Everything was nice, and that cake is aMAZing! It should be called Chocolateness! or something.....

similar - it was so smooth and luscious, and just a huge hit of chocolate. I think that cake could easily serve 16 people, it is so rich.

I followed you directions to beat the sugar and eggs until the ribbon stage. I used C&H Baker's sugar, which I think helped to avoid the potential graininess of regular granulated in the finished product.

I used a combo of a TJs Pound Plus Dark chocolate bar and some semi-sweet chips to make up the difference. It would be even more over the top if I had used a higher-quality chocolate.

http://www.eat.at/swap/forum6/66_Flourless_Chocolate_Cake

 
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