Pork Adobo

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 Pork Adobo · Braised Pork Adobo · Pork With Adobo Sauce

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 Pork Adobo · Braised Pork Adobo · Pork With Adobo 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 Pork Adobo · Braised Pork Adobo · Pork With Adobo 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 Pork Adobo · Braised Pork Adobo · Pork With Adobo Sauce

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 Pork Adobo · Braised Pork Adobo · Pork With Adobo Sauce

Red · Medium · Dry

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