The fist time Michele and I had porchetta was in Frascati, just outside of Rome. The porchetta was served as a sandwich sliced on crisp rolls. With the sandwiches, we were given a glass a Frascati wine. It was a great combination. Two weeks ago a friend invited us to his house for a porchetta party which sounded like great fun.
We started with bites of prosciutto di Parma wrapped around cantaloupe.
With it we drank Condrieu 2010 and 2017 La Ronnette made from 100% Viognier sourced from two vineyards; the 0.6 ha Cote Bonnette and the 0.4 ha Ste. Agathe. The exposure is south/southwest. The wine is fermented and aged in stainless steel. The wine has hints of citrus, pear and honeysuckle with a touch of ginger. The 2010 was more full developed but the 2017 went much better with the porchetta.
The porchetta maker, Vincent Tarney, shared some photos of the porchetta preparation. He coated a large piece of pork belly with garlic, fennel powder, salt and pepper, plus other spices.
The seasoning
Then he wrapped the seasoned pork belly around a pork loin. This was rolled and tied before roasting it for several hours.
At our friend’s home, the finished roast was crisped and reheated on the barbecue grill.
The finished porchetta and Vincent. 
The porchetta was magnificent. 
Ready to be served with roasted potatoes, garlicky broccoli and fennel salad.
The table
We also had the 1998 Brunello di Montalcino from Lisini
The wine is made from 100% Sangiovese. The are 3,300 plants per hectare in the old vineyard and 5, 400 plants in the newer vineyard at 300 to 350 meters. The grapes are hand harvested and a selection takes place. Fermentation and maceration is in stainless steel with skin contact for 20 t0 26 days. Aging is in large Slavonian oak barrels of 20 to 50 ha for 42 months. The wine is aged another 6 to 8 months in bottle before release. This is a traditional Brunello with hints of red and black fruit, blueberries and rasperries and a touch of violet. It was drinking extremely well.
Charles Scicolone on Wine 