it depends on what you like because pork can go with anything. I'd usually have a sweet white like a reisling but a merlot always works

i agree my 2nd plurk said gwertz or riesling were first choices however i also want to push envelope and try reds!

ugh.. do a pinot. it's light, dryer to cut through... or a shiraz. spicy, peppery... but it's heavier.

we went with a pinot .. though we've done it w whites before