Greek Pork

White · Medium · Dry

Volcanic Greek white from Santorini — laser acid, salt, and stone-fruit minerality. The defining wine for seafood, octopus, and Mediterranean grilled fare.

Works with Greek Pork · Greek Pork Ribs · Greek Pork Souvlaki +4 more Greek Pork · Greek Pork Ribs · Greek Pork Souvlaki · Greek Pork Pita Wraps · Greek Pork Tenderloin · Greek Marinated Pork Chops · Grilled Greek Pork Skewers

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 Greek Pork · Greek Pork Ribs · Greek Pork Souvlaki +4 more Greek Pork · Greek Pork Ribs · Greek Pork Souvlaki · Greek Pork Pita Wraps · Greek Pork Tenderloin · Greek Marinated Pork Chops · Grilled Greek Pork Skewers

White · Light · Dry

Citrus, cut grass, and a wire of acid. Marlborough makes it loudest; Sancerre makes it most refined. Either way, it cuts cleanly through goat cheese, herbs, and anything with shellfish.

Works with Greek Pork · Greek Pork Ribs · Greek Pork Souvlaki +4 more Greek Pork · Greek Pork Ribs · Greek Pork Souvlaki · Greek Pork Pita Wraps · Greek Pork Tenderloin · Greek Marinated Pork Chops · Grilled Greek Pork Skewers

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 Greek Pork · Greek Pork Ribs · Greek Pork Souvlaki +3 more Greek Pork · Greek Pork Ribs · Greek Pork Souvlaki · Greek Pork Pita Wraps · Greek Marinated Pork Chops · Grilled Greek Pork Skewers

Sparkling · Light · Dry

Spain's traditional-method sparkling, made in Catalunya. Crisper and chalkier than Prosecco; remarkable value next to Champagne. Pair with jamón, tortilla, and grilled vegetables.

Works with Greek Pork Souvlaki · Greek Pork Pita Wraps · Greek Pork Tenderloin +2 more Greek Pork Souvlaki · Greek Pork Pita Wraps · Greek Pork Tenderloin · Greek Marinated Pork Chops · Grilled Greek Pork Skewers

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 Greek Pork · Greek Pork Ribs · Greek Pork Tenderloin

White · Medium · Dry

Alsace's everyday white — Pinot Bianco's French expression, all apple, pear, and a soft mineral finish. The reliable house-wine alternative.