While nutritionists consider pork to be “red meat”, for the purposes of wine pairing we still categorize pork to be the “other white meat” due to lighter wine styles that can be showcased with pork dishes. Regardless, there are so many different cuts and ways to prepare pork that there are almost endless wine wine pairing options.
Pairing wine with pork depends first and foremost on the fat content of the cut and the preparation. For example a dish made of pork belly will require a wine with higher acid than a pork chop.
In general, fruity and off dry white wines such as Riesling and Gewurztraminer or low tannin, fruit forward red wines such as Beaujolais, Pinot Noir, lighter Sangiovese-based wines will work with most pork dishes.