I have either a '01 Vacqueyras or a '99 KJ Great Estates Pinot. Suggestions?

with what herbs will the pork be rubbed and then how will it be prepared? If Roasted, my lean is to the pinot, if grilled my lean is to the Vacqueyras.. Even so, pork is very pinot friendly..

Herbes de Provence - Olive Oil rub

Grilled ( Hot grill about 6 minutes a side, I have the smoker box going with applewood, but the exposure to the smoke is so short that only a little bit of sweet smoky flavor gets to the meat)

Definitely the Vacq

Great advice all, I probably will open the Vacq. Decanting advice? I tend to like to decant my Rhones for about an hour, but I am really a newbie to decanting. Any help would be appreciated

Before you ask, I did see the great decanting debate on the Advice board

Vacqueyras.

Who's the producer?

And brine the pork roast before hand (see the brined chicken thread on here somewhere) in sugar, salt, juniper berries, fennel, thyme, bay leaves, peppercorns and rosemary. I've done something similar in the past based on a recipe from a Provencal cookbook and it was wonderful. BTW, I agree a Rhone wine should be served.

they where chops, but I will definately do the brine roast another time. Mrs. Ormbee and I love a good pork rost. Maybe I will throw it into the smoker.

Rhone again? Seems the best match, especially CdP

OMG can't believeI mislablled this as roast in the original heading, sorry for the confusion.

well, I think the pairing was fine, but the wine was pretty bad.
Better luck next time.

Thanks for all the help.