Ideas for a wine/food pairing?

[paulraphael]

I'm serving a dinner this weekend wiith a few courses. The main course will be a braised berkshire pork shoulder, with a red wine, apple, and thyme based sauce.

The preceding course will be a corn chowder with wild mushrooms, that's lightly enriched with cream.

Any general thoughts on types of wine?

[Brad Ballinger]

Pork -- Pinot Noir/Burgundy, Chianti Classico, or Rioja Crianza

Chowder -- Pinot Gris from Alsace

[Alan Smeaton]

I would definitely agree with pinot noir for the main, or even a good cru beaujolais. For the starter, maybe a pinot gris, or if it is very rich, something like rousanne, marsanne or viognier.