What red wine w/pork loin w/apple chutney??

As expected, the suggestions of wines to go with this dish are intriguing, perhaps especially the Troll

Based on the red wine suggestions thus far, perhaps a Rhone might work. Tough call!

. . . . . Pete
 
Alpine- Arbois [VERY GOOD]

Bubble Rose [VERY GOOD-EXCELLENT]

Troll [EXCELLENT-SUPERCALIFRAGILISTICIPSIALADOSCIOUS]

Beaujolais Nouveau [EPIC FAIL-FAIL] [Except Real Beaujolais Nouveau, see thread]
 
Lets be untraditional. A 2003 Barolo. Heh!

(The other choices are good too, but it depends on if you want a red or a white with this. Whites: arneis, chenin, romarantin, a dry riesling; Reds: beaujolais, mencia, simple Bordeaux from Cotes du Francs or Bourg...)
 
Just drink whatever you feel like drinking.

Aside from the sugar, dates, apples, raisins, and cinnamon, it shouldn't really be a big deal!
 
with mid-80s Napa cabernet with this type of preparation. Something like Mayacamas or Dunn or Freemark Abbey.
 
originally posted by Peter Creasey:
What red wine w/pork loin w/apple chutney??
What red wine might be recommended to go with Ariane Duarte - Coriander rubbed roasted pork loin with apple chutney ?

. . . . . . Pete
Click to expand...

Why red? My first instinct would be Gewurz or Viognier (exotic aromas to echo the spices) or oaky Chardonny, which I have enjoyed with pork and apples in the past (in fact, one of relatively few dishes that the wine really matches well with IMHO). Or Oloroso sherry. Or cider. Or one of those spice-inflected Belgian beers. In fact, red wines would be pretty far down the list.

FWIW, a middle-aged Clos des Papes Chateauneuf was a decent match for Goose braised with Pears a couple of years ago.
 
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