The sweet and savory glaze on the pork, combined with the earthiness of sweet potatoes and the mild anise flavor of fennel, pairs beautifully with wines that have balanced acidity, fruitiness, and subtle spice.

White Wine Pairings:

• Chardonnay (Louis Latour, La Crema) – A medium-bodied, slightly oaked Chardonnay with notes of baked apple, citrus, and vanilla complements the pork’s glaze and enhances the caramelized sweet potatoes.
• Riesling – A dry or off-dry Riesling with crisp acidity and stone fruit flavors balances the dish’s sweetness while cutting through the richness.

Red Wine Pairings:

• Pinot Noir (Sea Sun) – A light to medium-bodied Pinot Noir with cherry and earthy notes complements both the pork and the roasted elements of the dish.
• Gamay – A fruity, low-tannin red like Beaujolais offers bright red fruit and floral notes that enhance the apple glaze and fennel.