I'm going to a dinner tomorrow night where everyone is making a different course and bringing wine to match. Yes, I'm cutting it a bit close but I need a wine suggestion. I know more about pork belly than wine!
My dish - braised pork belly with a seared sea scallop on top of a bed of white beans that I mixed with an onion, garlic, rosemary, winter savory "marmalade" that I made.
I was thinking a white bordeaux? but am not sure.....any opinions?