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+--- Thread: Wine for Pork Wellington (/thread-902.html)
- lennypel - 04-16-2007
We are having a dinner party and the entree is Pork wellington. What wines should we serve?
- bacchanalian - 04-16-2007
Well, I guess I'll jump in and learn to swim. I would serve a French burgundy (for example Paul Pernod)with the pork wellington, especially if onions and mushrooms are in the recipe. California pinot noir is a cheaper alternative. Farallon makes a pinot noir which is nice for the price ($11 or less).
- Innkeeper - 04-16-2007
Agree that Pinot Noir is the way to go. Burgundy from Burgundy is made from Pinot Noir.
- wdonovan - 04-17-2007
IK, Isn't Burgundy from Burgundy made from Burgundy? <LOL> Would you consider a somewhat aged right bank Bx? Wellington is some pretty rich stuff to be duking it out with a Burg, no? I'm thinking Pomerol. At least that's what we like to do with a beef Wellington. Thoughts?
- winoweenie - 04-17-2007
WD ole' chappie, Ik be right whenced he states that the grape used in Burgandy and our Pinots are one and the same. IMHO I personally would prefer a Calif robust Pinot with Wellington because the Foie gras needs more assertive juice that most of the nicer burgandies provide. WW