A Hungarian Grüner Veltliner for Delia’s Braised Pork with Cider

We did Delia’s Braised Pork with Apples and Cider, which we had done previously but had substituted chicken (see 27th October 2010).  This tasted much better.  In view of our experience last time we steered clear of Chardonnays and looked for something more acidic. We selected a bottle of Lake Velence Grüner Veltliner 2008 a Hungarian white from Sunday Times Wine Club. Not normally found outside Austria, this is a rarely seen grape variety.  This aromatic grape is described as fresh and peppery, with rounded apricot and apple flavours.  We liked it with the Pork.  It coped well with the cider gravy, but it was not a stunning match.

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