Whilst we generally try to keep this a secret, a Hog Roast is actually a very friendly food to match with wine and the biggest consideration is personal preference. A dry, crisp and appley (think apple sauce) riesling with its mouth-watering acidity partner well and cut through the fatty meat. Conversely, a young Italian sangiovese will fit well, again with acidity, but fine grained tannins and sweet cherry and sour cranberry fruit flavours. Off-dry whites will also work too as the sweetness is complementary, as is the balancing (again) acidity which will keep the palate fresh.
