Mocktails pairings for Chamois Marinated In Honey And Dry White Wine With Baked Polenta With Sage

Citrus & shrubs

Sparkling apple cider, fresh lemon, thyme. Autumnal.

Why it works with Chamois Marinated In Honey And Dry White Wine With Baked Polenta With Sage

Caramel-sweet, lightly bitter, citrus-bright pours match pork's sweet fat and crisp skin.

Citrus & shrubs

Blood orange juice, sparkling water, a hint of cardamom.

Why it works with Chamois Marinated In Honey And Dry White Wine With Baked Polenta With Sage

Caramel-sweet, lightly bitter, citrus-bright pours match pork's sweet fat and crisp skin.

Tea-based & herbal

Chamomile-honey syrup, lemon, soda. Soft and floral.

Why it works with Chamois Marinated In Honey And Dry White Wine With Baked Polenta With Sage

Round, soft, faintly bitter pours echo the parmesan-and-butter weight without piling on.

Spritzers & fizzes

Fresh grapefruit, rosemary syrup, soda. Bitter-edged and refreshing.

Why it works with Chamois Marinated In Honey And Dry White Wine With Baked Polenta With Sage

Round, soft, faintly bitter pours echo the parmesan-and-butter weight without piling on.

Tonics & sodas

Quality tonic water, lemon, fresh rosemary. Dry and herbal.

Why it works with Chamois Marinated In Honey And Dry White Wine With Baked Polenta With Sage

Round, soft, faintly bitter pours echo the parmesan-and-butter weight without piling on.

Virgin classics

Pomegranate or grape juice, citrus slices, sparkling water, fresh mint.

Why it works with Chamois Marinated In Honey And Dry White Wine With Baked Polenta With Sage

Caramel-sweet, lightly bitter, citrus-bright pours match pork's sweet fat and crisp skin.