Could really use some advice on a wine pairing for dinner tonight. We will be making a thick cut Mangalitsa pork chop using this [url=http://localkitchenblog.com/2010/02/1...] recipe[/url]. We have made this dish twice before using sauv blanc but with the amount of fat in a mangalitsa chop we are wondering if a red may be a better choice.
Considering a monastrell (have a 2009 JuanGil handy) but am also reading about pinot and pork.
Any suggestions welcome!