Pork is a more difficult meat to pair with wine because of its sweet tendencies. Spices associated with pork dishes are also difficult to pair. However, pork dishes generally do well with red or white young, slightly acidic wines without much tannin. Fruit flavors in wine can also compliment the sweetness of pork. Baked ham dishes are best matched with an off-dry Riesling or a lively Merlot with fruity tendencies. Barbecued pork is often spicy so a chilled Zinfandel or semi-dry Riesling tend to balance these flavors. Pork chops have a hefty flavor and hence, are best paired with full bodied wines like the Pinot Noir or the Shiraz. Dried Italian or Spanish ham is well paired with dry roses or flavorfull reds. In roast form, pork can be heavy and overwhelming for lighter wines. Try a Pinot Noir or full structured Rhone to bring balance to this meal.