Cranberry Pork Roast

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.

Works with Cranberry Pork Roast · Roast Pork Loin With Cranberry Sauce · Cranberry Chevre Stuffed Roasted Pork Tenderloin +1 more Cranberry Pork Roast · Roast Pork Loin With Cranberry Sauce · Cranberry Chevre Stuffed Roasted Pork Tenderloin · Roast Pork Tenderloin With Cranberry 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 Cranberry Pork Roast · Roast Pork Loin With Cranberry Sauce · Cranberry Chevre Stuffed Roasted Pork Tenderloin +1 more Cranberry Pork Roast · Roast Pork Loin With Cranberry Sauce · Cranberry Chevre Stuffed Roasted Pork Tenderloin · Roast Pork Tenderloin With Cranberry 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 Cranberry Pork Roast · Cranberry Chevre Stuffed Roasted Pork Tenderloin · Roast Pork Tenderloin With Cranberry Sauce

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 Cranberry Chevre Stuffed Roasted Pork Tenderloin · Roast Pork Tenderloin With Cranberry-port Sauce · Roast Pork Tenderloin With Cranberry 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 Cranberry Pork Roast · Cranberry Chevre Stuffed Roasted Pork Tenderloin · Roast Pork Tenderloin With Cranberry 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 Cranberry Pork Roast · Roast Pork Loin With Cranberry Sauce

White · Medium · 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.

White · Medium · Dry

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

Red · Light · Dry

Gamay-based reds from southern Burgundy — light, fruity, food-friendly. The serious Cru bottlings (Morgon, Fleurie, Moulin-à-Vent) drink like Pinot Noir at half the price.

Red · Medium · Dry

The cooler-climate sibling of Cabernet Sauvignon — leaner, more aromatic, with notes of bell pepper, raspberry, and graphite. The Loire's Chinon and Bourgueil do it best.

Red · Medium · Dry

Shorthand for Cabernet Sauvignon — full-bodied, structured red wine with notes of black currant, graphite, and cedar. The classic steakhouse choice.

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.