Pork, apples, onions, Pinot Gris — Alsace on a plate

Published 4 months ago • 1 min read

Hello, Reader,

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Tonight's post is about a pairing that does not need explaining — it just needs tasting. Roasted Pork with Apples and Onions: The Alsatian Pairing for Pinot Gris​

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Roasted pork with apples and onions alongside Alsatian Pinot Gris. Pork fat, caramelized apple, sweet onion, and a wine with smoked stone fruit, candied spice, and enough body to hold its place at the table. They are built from the same landscape. The pairing did not need to be invented. It arrived.

The post covers the logic behind why Pinot Gris is so well suited to this dish, how to make it, and what to drink. There is also a note at the close for anyone who wants to go further: SGN and blue cheese as an end-of-meal pairing, with a word on where to find each and what to use if SGN is not available locally.

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Pairing post and recipe on the blog now: Roasted Pork with Apples and Onions: The Alsatian Pairing for Pinot Gris​

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Make it this weekend if you can. The dish is simple enough for a weeknight, good enough for a Saturday.

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~ Anne 🍷

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P.S. A splash of dry Alsatian Pinot Gris or Pinot Blanc in the roasting pan is the traditional move — the same wine in the pan and in the glass. The pan juices pick up the wine's character as they reduce.
​Roasted Pork with Apples and Onions: The Alsatian Pairing for Pinot Gris​

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Wine isn’t just something you drink. It’s something that changes everything it touches. But most people never experience it that way. They choose a bottle. They hope it works. And if it does, they don’t always know why. Inside Expand Your Palate, I teach you how to actually experience wine differently—so you can notice what’s happening, understand what you like, and start to see how wine works with food, not just alongside it. If you’ve ever: had a wine you loved but couldn’t recreate the experience, felt like pairing advice didn’t quite work, or found yourself defaulting without knowing why - you’re exactly who this is for.