Host A Roast

Roasting pork has been an American tradition since the early 19th century. As early as the 1820's, politicians, eager to gain voters' attention, would roast pork in town meeting places, seizing the gathering of hungry people as an opportunity to campaign for election. While in those days the roast included the whole animal, you will probably want to choose one of the cuts below for your gathering.

Ribs

Leaving your hands in a mess is one of the charming quirks about spareribs. If you're planning to serve ribs to a group, consider parboiling them, it will reduce your grilling time and enhance the flavor. Parboiling is pre-cooking the ribs in boiling water so they don't dry out on the grill. After you parboil, you can throw them on the grill to pick up flavor and add a caramelizing barbecue glaze. You'll be able to cook two to three times the amount of food in about half the time with parboiling; and you won't have to worry about undercooking.

Wine Pairing: Most barbecue sauce is sweet and spicy; not a good match for most wines. To pair properly, you need to find an equally sweet wine. Pinot Grigio will usually do the trick. Bella Sera Pinot Grigio is sweet enough for most barbecue sauces, and a great value for a group gathering.

Tenderloin

The most-tender cut of pork, the tenderloin is very lean, lacking internal fat that keeps other cuts moist during grilling. To combat this, use a marinade that contains a combination of acid (fruit juice), salt (soy or other brewed sauce) and your favorite seasonings. After the marinade, briefly sear the outside of the tenderloin over high heat to seal in moisture, then reduce the heat to cook through the center. Do not over-cook, the safe temperature for pork is 150 degrees F.

Wine Pairing: After the marinade, your tenderloin will be slightly salty and acidic, so you'll want a full bodied Chardonnay. Try the Black Swan Chardonnay from Australia. The full bodied white will stand up to the flavors seasoning the pork, allowing you to taste what you're drinking.

Chops

Not the ones you bake in the oven!! You have to do some extra work for chops you're going to able to grill. Ask your butcher for a 1 1/2 to 2 inch cut in the chop, then do yourself a favor and add some seasoning before you grill. Whether you choose a creole rub, or a black pepper bath, you're going to want to coat the chop before you cook it. As with the tenderloin, start with a hot sear, then reduce the heat to cook it throughout.

Wine Pairing: The flavor of the rub you applied to the chop will help you determine the right wine to pair with it. If you chose a spicy rub, look for a sweet wine like the Gallo Family Vineyards Twin Valley Café Chardonnay. If you chose to coat the chop with herbs, use a more delicate white like the Redwood Creek Sauvignon Blanc.