Pork is the other white meat; we also place veal in this camp. The two do not often marry with the same kinds of wine, because the flavors of pork are generally more intense than the subtlety of veal.
The flavor of even a simple grilled pork is strong. Some like it with a Bordeaux-style red but it seems to shine when paired with a spicy red like Shiraz/Syrah or a wine from the Rhone. This kind of wine also goes well with pork that is cooked with spices such as cilantro and chile, but the Spanish flavor of the dish also matches beautifully with a fine Spanish Crianza red from the Ribera del Duero region or a Portuguese red from Extremadura.
Veal is not for hot spices. It demands elegant and simple preparation as in veal Milanese (lightly breaded and seasoned with garlic and lemon and topped with roasted red pepper) or a veal chop that is flour dusted, grilled and then topped with a sauce of shallot, garlic and Madeira. Each preparation calls for a white wine that is fruity yet firm, like a fine French Maconnais or a Spanish Rias Baixas Albariņo.
