We wanted to cook something interesting with the leftover roast pork from the previous day and we found Emincé de Porc aux Poivrons in Supercook. This is slices of cooked pork fried with onions, paprika, cayenne, garlic and pimientos with Worcestershire sauce, brown sugar and lemon juice. We didn’t fancy any reds with this and wondered whether anything other than a German Riesling Halbtrocken would go. We tried Antakari Torrontes Sauvignon 2009 from the Sunday Times Wine Club. We would not of fancied drinking this on its own, but it really matched the food. Laithwaites say the Torrontes in this Chilean white contributes grapey aromas and delicate tangerine flavours, while Sauvignon Blanc adds more herby scents and crisp gooseberry fruit. Whatever, it coped very well with the sweet and sour flavours of the sauce. An enjoyable match.