Suckling Pig Anyone?

Suckling Pig on London restaurant menus is commonplace nowadays and those brave London chefs have really mastered the art of serving up juicy succulent pork with a thick layer of crackling.

You need a chunky red wine to acccompany this feast and being a lover of Spanish wine, I cannot think of a more perfect match that a Crianza or Reserva from the Ribera Del Duero region.  They are not cheap but they are very very good.  Try a Protos or Pesquera if you really want to splash out.

Pocket Vintages booklet suggests that 1996 and 2001 were both excellent vintages.