Cards of Wine

Wine Pairing
Pork Adobo

Pork Adobo

Adobo is the unofficial national dish of the Philippines.

A must in every Filipino party.

Pairing Suggestions

Red Fruit Bomb

Ribeira Sacra (Spain)
Ribera del Duero (Spain)
Dolcetto (Italy)
Garnacha (Spain)

Red Savoury Meaty

Rioja Reserva (Spain)
Priorat (Spain)
GSM Blends (France)
Sangiovese and Chianti (Italy)

White Wines

Oaked Chardonnay (USA)
White Rioja Oaked (Spain)

Other Excellent Alternatives

Cava (Spain)
Champagne (France)
Metodo Classico (Italy)
Lambrusco (Italy)
Sparkling Rosé (World)

Description

Adobo is the unofficial national dish of the Philippines a must in every Filipino party.

Here Spain meets China in the kitchen! In fact "Adobo" comes from the Spanish word to "marinate".

Pork Adobo is then braised in oil, vinegar, soy sauce, garlic, herbs and spices. The flavorful sauce calls for a medium red wine with good acidity: a fruity wine, with some residual sugar to fight the hot spices and low alcohol to not to overpower the dish.

In the mood for something stronger? Try aged and oxidative style red wines that match the meaty and gamey soy sauce flavor.

Generally Spanish Reds match the savoury soy sauce, while Italians match the vinegar.

Pork meat also pairs well with white wines, rosé and bubbles.

Go Local

Make it a habit to eat and drink local. Expand your skills to understand the passion that wine communicates. Explore the range of possibilities a grape can express through culture, terroir, and climate.

Travel and Taste
Practice Makes Perfect
Variety is the Spice of Life


Food and Wine Pairing

Food and wine pairing is highly dependent on both the taste components in the food and the taste components in the wine.


Alcohol can be addictive. Drink in moderation.

Cards of Wine is an independent web site. Help us to be better.

Contact: cardsofwine@gmail.com