What to drink with pork

He [Jack Aubrey] said, ‘What do you say to a glass of Madeira before we go to the gun-room? I believe they have killed their younger pig for us, and Madeira is a capital foundation for pork.’

Madeira did very well as a foundation, burgundy as an accompaniment, and port as a settler; though all would have been better if they had been a little under blood-heat. ‘How long the human frame can withstand this abuse,’ thought Stephen, looking round the table, ‘remains to be seen.’ He was eating biscuit rubbed with garlic himself, and he had drunk thin cold, black coffee, on grounds both of theory and personal practice; but as he looked round the table he was obliged to admit that so far the frames were supporting it tolerably well.

From “HMS Surprise” by Patrick O’Brian