Barbecued Pork

White · Light · Off-dry

Washington and Finger Lakes Rieslings split the difference between Mosel delicacy and Alsatian heft — bright stone fruit, modest sweetness, lively acid. A natural with Thai, Indian, and anything off the spice rack.

Works with Barbecued Pork Ribs · Cheese Barbecued Pork · Black's Barbecued Pork Ribs +1 more Barbecued Pork Ribs · Cheese Barbecued Pork · Black's Barbecued Pork Ribs · Cheese Barbecued Pork With Garlic 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 Barbecued Pork · Clark's Barbecued Pork Ribs · Barbecued Pork Tenderloin With A Lingonberry Sauce

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.

Works with Clark's Barbecued Pork Ribs · Chinese Barbecued Pork With Garlic Sauce · Barbecued Pork Tenderloin With A Lingonberry Sauce

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.

Works with Barbecued Pork · Clark's Barbecued Pork Ribs · Chinese Barbecued Pork With Garlic Sauce

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 Barbecued Pork · Clark's Barbecued Pork Ribs · Barbecued Pork Tenderloin With A Lingonberry Sauce

Red · Full · Dry

California's brawler — jammy blackberry, brambly spice, and 15% alcohol that hides behind the fruit. Built for ribs, brisket, and anything that came off a grill.

Works with Barbecued Pork · Clark's Barbecued Pork Ribs · Barbecued Pork Tenderloin With A Lingonberry Sauce

White · Medium · Dry

California and Pacific Northwest Gewürztraminer — lychee, rose petal, ginger, made riper and fuller than Alsace. The American spicy-food companion.

Works with Cheese Barbecued Pork With Garlic Sauce · Chow Fun With Barbecued Pork And Snow Peas

White · Medium · Dry

Grüner Veltliner or Riesling from Austria — green apple, white pepper, laser acid. Among the most food-friendly whites on earth.

Works with Barbecued Pork Ribs · Black's Barbecued Pork Ribs

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.

Works with Barbecued Pork · Barbecued Pork Tenderloin With A Lingonberry Sauce

White · Medium · Dry

Sauvignon Blanc from the upper Loire, grown on flint and chalk. Citrus, smoke, and a mineral finish that hints at struck stone. The refined antithesis of New Zealand's tropical SBs.

Works with Barbecued Pork Ribs · Black's Barbecued Pork Ribs

White · Medium · Dry

Same grape as Pinot Grigio, different attitude — the Alsatian style is richer, fuller, faintly honeyed, with the structure to handle pork, smoked fish, and Asian aromatics.

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.