Penfolds Dining
Pork
Roast
Roast pork served solo is ideal with full-flavoured reds: moderately peppery Shiraz, or a savoury blend. A good-quality rich Chardonnay is a good white. Add apple sauce to the plate and stick to a fine Riesling. Roast pork with a rosemary or thyme crust is tasty with Shiraz, Shiraz blends and Cabernet Sauvignon. Cold roast pork is good with Riesling or an elegant cool-climate Chardonnay without too much oak.
- Bin 128 Shiraz
- Koonunga Hill Shiraz Cabernet
- Koonunga Hill Chardonnay
- Thomas Hyland Chardonnay
- Eden Valley Reserve Riesling
Chops
See Roast Pork
Casseroles
Shiraz and Shiraz Cabernet blends are good options with casseroles that include root vegetables, tomatoes, red wine, herbs, beans. Pork and apple in cider is best with Riesling or Chardonnay blends.
Pork in cream sauces
Recipes for pork in cream sauces often include dried fruits such as apricots or prunes, adding sweetness to the dish. Stick to Rieslings that have plenty of acid and fruit flavour.
Sausages
Tasty pork sausages, plain or with sage, are good with lightly oaked Chardonnays or fruity Merlot. See also Roast Pork for other herb flavourings.
Hams/charcuterie
Whether hams, the fattier cured sausages or rich terrines, medium bodied reds with good acidity will partner them all. Choose Shiraz, alone or blended with Cabernet. Semillon Chardonnay blends are good, especially with the spicier, peppery salamis.