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They are little parcels of porky, pastry loveliness and some of the best around are made by local pork pie specialist Jake’s Artisan Foods. I first managed to get my hands on some of Jake’s Pork Pies at the 2014 Vineyards of Hampshire Festival at Jenkyn Place near Bentley. This year, the 2015 Vineyards of Hampshire Wine Festival was held at Hambledon Vineyard, and I knew I had to make a beeline for some of Jake’s Pork Pies as soon as I got there, because they always sell out very quickly.
Jon Kaye is the man behind the pies, an ex-journalist who started out making pork pies as a hobby 6 or 7 years ago. He is based near Petersfield and went full-time in 2013. I highly recommend looking out for his pies at one of the many farmers’ markets he regularly attends. Visit his website for a list of venues and dates.
Well, everything is done by hand, from butchering free-range pork shoulder, grinding spices and seasoning, making the hot water crust pasty, hand-raising the pies and adding (homemade) jelly. As someone who has recently made some pork pies, I know what a time-consuming process this all is, and the fact that this is all done by hand is amazing. And then you have to get the seasoning right! Jake’s Pork Pies are made with coarsely chopped pork, the seasoning is spot on (I am guessing salt, pepper, some mace or nutmeg and no doubt some secret ingredient!), and the pastry has just the right amount of crispness and flakiness. The filling is flavoursome, porky and succulent with a generous amount of jelly helping to keep it moist, but not too much, which I don’t like (but that’s a personal thing).
When matching wine with a classic pork pie, it is best not to think of pork as a delicate white meat. Between the rich seasoned meat, the pastry, and the natural fat content, you need a bottle that can handle texture and flavour.
The main principles to keep in mind:
Match the Richness: Alternatively, complement the buttery pastry with a creamy, barrel-aged white wine.
High Acidity is Key: High acidity cuts through the richness of the pastry and pork fat, keeping the palate fresh.
Watch out for Tannins: High-tannin reds tend to clash with cold animal fat, creating a harsh, metallic sensation. Stick to low-tannin reds.
There are two options here; one can either try a fresh and racy white wine to cut through the fat or a fuller, richer wine to complement the richness of flavours.
For a fresher style I would perhaps suggest a Riesling. Riesling comes in many different styles and they make excellent food wines. A drier, mineral style of Riesling from the Mosel would be a good match and I would recommend something like Dr Loosen Erdener Red Slate Riesling Dry.
This is a fuller, yet dry, style of Riesling with floral, blossom aromas and flavours of peach, pear and honey on the palate. Importantly, it has very good, well-balanced acidity to cut through any fattiness.
Another fresher style alternative wine match with Pork Pie would be my favourite Albarino, which just so happens to be from New Zealand. Nautilus Albarino, Marlborough is aromatic, zingy and refreshing with great acidity.
As a fuller style of white wine, a good Chardonnay with a nice bit of oak would be a good wine match with Pork Pie. Rather than trying to cut through the fat, it is more about complementing the creamy, buttery character of the pork and pastry. My choice for this would be a rich, buttery barrel-aged Chardonnay such as the Louis Latour Grande Ardeche Chardonnay.
This is a Burgundian-style wine made by a Burgundy negociant but in vineyards in the Ardeche, to the west of the Rhone valley. It is a full-bodied, rich white wine with aromas of tropical fruit, toasty oak notes and a full-bodied palate with pear and nutty flavours to complement the richness of a good pork pie. A good alternative to a white Burgundy at a bargain price. However, any good Chardonnay with a dollop of oak should do the trick!
As mentioned above, matching a red wine with pork pie requires a fruity wine with low tannins and good acidity. Think of some of the traditional natural matches for Charcuterie and cold meats like Beaujolais, Pinot Noir, lighter Cote du Rhône, or Bordeaux, which all fit this profile. There are, of course, plenty of other alternatives from elsewhere around the world, but I think it would be best to avoid the sweeter, jammier, chewy styles. Unless this is what you like! Food/wine matching is ultimately a personal preference!
As a traditional wine match for pork pie, you won’t go much wrong with a Beaujolais and I would recommend Brouilly. This Gamay has plenty of raspberry, floral aromas and flavours with a soft, round and lively finish with nice acidity. Don’t be afraid to pop lighter, fruitier wines such as this in the fridge for 20 minutes or so in the hot, summer months.
A good alternative to this would be a juicy, soft Pinot Noir, with good acidity. The South African Paul Cluver Village Pinot Noir from the cool climate of Elgin would be a great match for a pork pie, with its bright red fruit, hints of spice and good acidity; it will cut through the pork fat very well.
Other than red and white wines, Sherry and Madeira are two more pairings worth considering for pork pie — not the sweeter styles, but something dry with a little richness and oxidative character. For Sherry, a dry Amontillado or a dry Oloroso is the direction to look.
The Barbadillo Criadera Selection Oloroso En Rama La Compania Cellar is a particularly good match — rich and nutty, with walnut, warm spice, and a dry, well-defined finish underpinned by good acidity. Complex enough to stand up to the fat and pepper of the pie, without overwhelming the subtler flavours of the pastry and meat.
A Madeira in a similar medium to dry, aged style would work on the same principle. I would probably avoid a very dry Sercial, my pick would be a medium-rich style like Blandy’s 10 Year Old Bual Madeira.
Lastly don’t forget sparkling wine.
There is a school of thought in wine pairing that Champagne goes with everything — and pork pie is no exception. The combination of fine persistent bubbles, high natural acidity, and the autolytic complexity of extended lees ageing cuts through the fat of the pastry and the richness of the meat jelly with remarkable elegance.
Champagne Forget-Brimont Brut Terroir is an excellent choice here — a Pinot Noir-led blend from the Montagne de Reims with a generous, rounded character, red fruit depth, and a crisp, clean finish that refreshes the palate between mouthfuls. The slight richness of a Brut Terroir suits the density of a good pork pie considerably better than a very lean, high-acid zero dosage style would.
For those who want to keep things closer to home, a glass of Hambledon Vineyard Classic Cuvée alongside a slice of pork pie is a pairing that deserves to be taken seriously. Made just a few miles from our shop on the Hampshire Downs, the Classic Cuvée brings elegant citrus, apple, and a biscuity autolytic character that works beautifully with both the savoury filling and the buttery shortcrust pastry. There is also something quietly satisfying about pairing a Hampshire pork pie with a Hampshire sparkling wine – a genuinely local combination that punches well above its modest price point.
Whether you are picking up local Hampshire artisan pies or laying out a picnic, we have the ideal bottle waiting for you at Fareham Wine Cellar. Browse our complete wine portfolio online for UK delivery, or drop into our High Street shop in Fareham to select Click & Collect!
Don’t be afraid to experiment!
