Balsamic Pork

Red · Full · Dry

The benchmark for full-bodied red — structured, age-worthy, unapologetic. Black currant, graphite, and tobacco lead into firm tannins that demand protein on the plate. Decant young bottles; cellar the serious ones.

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Red · Light · Dry

Burgundy's most temperamental grape, but the rewards are real — translucent ruby with a perfumed lift of red cherry, forest floor, and clove. Silken tannins and bright acid make it the most versatile red on the table; serve cool, around 58°F.

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White · Light · Off-dry

Aromatic, racy, and shapeshifting — bone-dry in Alsace, off-dry on the Mosel, syrupy and ageless when late-harvested. The single most versatile wine for spicy food on earth.

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White · Medium · Off-dry

The Loire's most versatile grape — bone-dry and steely from Savennières, honeyed and ageless from Vouvray. Naturally high acid keeps every style food-friendly.

Works with Balsamic Pork · Balsamic Pork Loin · Citrus Balsamic Pork +10 more Balsamic Pork · Balsamic Pork Loin · Citrus Balsamic Pork · Balsamic Garlic Pork · Balsamic Glazed Pork · Pork Balsamic Sauce · Balsamic Pork Loin Roast · Honey Balsamic Pork Chops · Pork With Balsamic Glaze · Pork And Balsamic Vinegar · Grilled Pork With Balsamic · Pork Tenderloin W/roasted Pears And Balsamic Sauce · Pork Chops With Balsamic Vinegar, Honey And Fig Sauce

Red · Full · Dry

Argentina's signature grape: deep purple, plummy, and remarkably smooth for its weight. Soft tannins and a touch of cocoa make it the dinner-party Cabernet alternative — and far easier on the wallet.

Works with Balsamic Pork Chops · Pork Balsamic · Balsamic Pork Scallopine +9 more Balsamic Pork Chops · Pork Balsamic · Balsamic Pork Scallopine · Pork Cutlet Balsamic Sauce · Pork Roasted Balsamic · Balsamic Roasted Pork Tenderloin · Balsamic Rosemary Pork Tenderloin · Pork Fennel And Balsamic Potatoes · Pork Tenderloin With Balsamic Vinegar · Pork Tenderloin With Honey Balsamic Glaze · Pork Tenderloin With Prune Balsamic Sauce · Pork Tenderloin With A Balsamic Vinegar And Garlic Glaze

Rosé · Light · Dry

Provence's gift to summer — dry, pale, faintly strawberry-and-citrus, with low alcohol and crisp acid. Made to drink cold, with food, in the shade.

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Red · Full · Dry

Shiraz's more reserved European cousin — Northern Rhône style, all violets, black olive, and white pepper. Less brawn, more poise; pairs as well with lamb as with peppered duck breast.

Works with Balsamic Pork Chops · Pork Balsamic · Pork Cutlet Balsamic Sauce +8 more Balsamic Pork Chops · Pork Balsamic · Pork Cutlet Balsamic Sauce · Pork Roasted Balsamic · Balsamic Roasted Pork Tenderloin · Balsamic Rosemary Pork Tenderloin · Pork Fennel And Balsamic Potatoes · Pork Tenderloin With Balsamic Vinegar · Pork Tenderloin With Honey Balsamic Glaze · Pork Tenderloin With Prune Balsamic Sauce · Pork Tenderloin With A Balsamic Vinegar And Garlic Glaze

Red · Medium · Dry

Cabernet's softer sibling — plum, black cherry, and a whisper of chocolate, framed by rounder tannins and earlier drinkability. The wine that built Pomerol and the one to reach for when Cabernet feels like overkill.

Works with Balsamic Roasted Pork Tenderloin · Balsamic Rosemary Pork Tenderloin · Pork Tenderloin With Balsamic Vinegar +3 more Balsamic Roasted Pork Tenderloin · Balsamic Rosemary Pork Tenderloin · Pork Tenderloin With Balsamic Vinegar · Pork Tenderloin With Honey Balsamic Glaze · Pork Tenderloin With Prune Balsamic Sauce · Pork Tenderloin With A Balsamic Vinegar And Garlic Glaze

Sparkling · Light · Dry

Méthode champenoise from the most chalk-rich corner of France — fine bubbles, brioche, lemon zest, and a finish that goes on for half a minute. The wine for anything fried, salty, or special.

Works with Balsamic Pork Scallopine · Pork Chops In Balsamic Cherry Sauce · Pork Tenderloin With Balsamic-cranberry Sauce +1 more Balsamic Pork Scallopine · Pork Chops In Balsamic Cherry Sauce · Pork Tenderloin With Balsamic-cranberry Sauce · Pork Tenderloin W/roasted Pears And Balsamic Sauce

White · Full · Dry

California's flagship white — rounder, riper, and oakier than the Old World original, with tropical fruit, butter, and vanilla. Sonoma Coast and Sta. Rita Hills bottlings are leaner; Napa stays plush.

Works with Pork Tenderloin With Balsamic-cranberry Sauce · Pork Tenderloin W/roasted Pears And Balsamic Sauce

White · Light · Dry

Sancerre's cousin across the Loire — Sauvignon Blanc with a smokier, flintier profile. The 'fumé' in the name refers to that struck-match minerality.

Works with Pork Tenderloin With Balsamic-cranberry Sauce · Pork Tenderloin W/roasted Pears And Balsamic Sauce

White · Medium · Dry

The Loire's most versatile grape — bone-dry and steely from Savennières, honeyed and ageless from Vouvray. Naturally high acid keeps every style food-friendly.