Glazed Pork

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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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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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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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 Glazed Pork · Glazed Pork Loin · Honey Glazed Pork +12 more Glazed Pork · Glazed Pork Loin · Honey Glazed Pork · Glazed Lemon Pork · Glazed Grilled Pork · Apricot Glazed Pork · Bourbon Glazed Pork · Glazed Pork Tenderloin · Apple Glazed Pork Chops · Apricot Glazed Pork Chops · Apple And Mint Glazed Pork · Maple Glazed Pork Tenderloin · Grilled Glazed Pork Tenderloin · Pineapple Glazed Pork Tenderloin · Roast Pork With Port Jus And Chipotle-glazed Apples

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.

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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.

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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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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 Chipotle-honey-glazed Pork · Maple Glazed Pork Roast With Sweet Potatoes · Glazed Pork Chops With Spiced Onion Marmalade

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 Maple Glazed Pork Tenderloin · Pineapple Glazed Pork Tenderloin · Guava-glazed Pork Tenderloin With Cilantro-jalapeño Salsa

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 Maple Glazed Pork Roast With Sweet Potatoes · Glazed Pork Chops With Spiced Onion Marmalade

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 Chipotle-honey-glazed Pork · Glazed Pork Chops With Spiced Onion Marmalade

Red · Medium · 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.