Mocktails pairings for Filet Of Pork With St-benot Blue Cheese

Citrus & shrubs

Sparkling apple cider, fresh lemon, thyme. Autumnal.

Why it works with Filet Of Pork With St-benot Blue Cheese

Oak-aged, sweet-caramel, and bitter-herbal pours stand up to charred beef and tannic richness.

Citrus & shrubs

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

Why it works with Filet Of Pork With St-benot Blue Cheese

Oak-aged, sweet-caramel, and bitter-herbal pours stand up to charred beef and tannic richness.

Tea-based & herbal

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

Why it works with Filet Of Pork With St-benot Blue Cheese

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

Punches & sangrias

Pomegranate juice, ginger beer, fresh lime. Bold and warming.

Why it works with Filet Of Pork With St-benot Blue Cheese

Oak-aged, sweet-caramel, and bitter-herbal pours stand up to charred beef and tannic richness.

Citrus & shrubs

Strawberry-balsamic shrub stirred into soda water. Tangy and savory.

Why it works with Filet Of Pork With St-benot Blue Cheese

Salty-sweet, big-bodied, sometimes-smoky pours wrestle blue's pungent funk into balance.

Virgin classics

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

Why it works with Filet Of Pork With St-benot Blue Cheese

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