Soy Pork

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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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 Soy Pork · Soy Orange Pork · Pork In Soy Sauce +5 more Soy Pork · Soy Orange Pork · Pork In Soy Sauce · Pork With Soy Marinade · Pork Ginger Soy Sauce · Pork With Lemon Soy Sauce · Caramelized Soy Pork Tenderloin · Soy, Honey & Ginger Pork Tenderloin

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 Soy Pork · Soy Orange Pork · Pork In Soy Sauce +3 more Soy Pork · Soy Orange Pork · Pork In Soy Sauce · Pork With Soy Marinade · Pork Ginger Soy Sauce · Pork With Lemon Soy 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 Soy Pork · Pork In Soy Sauce · Pork Ginger Soy Sauce +3 more Soy Pork · Pork In Soy Sauce · Pork Ginger Soy Sauce · Caramelized Soy Pork Tenderloin · Soy, Honey & Ginger Pork Tenderloin · Pork With Soy, Sesame Oil And Ginger

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 Soy Pork · Pork In Soy Sauce · Pork Ginger Soy Sauce +2 more Soy Pork · Pork In Soy Sauce · Pork Ginger Soy Sauce · Caramelized Soy Pork Tenderloin · Soy, Honey & Ginger Pork Tenderloin

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 Soy Orange Pork · Pork With Soy Marinade · Pork With Lemon Soy 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 Soy Orange Pork · Pork With Soy Marinade · Pork With Lemon Soy 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 Caramelized Soy Pork Tenderloin · Soy, Honey & Ginger Pork Tenderloin

White · Medium · Dry

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

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.

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.

White · Medium · Dry

The most-planted white grape and the most chameleon-like. Crisp and steely from Chablis; rich, oaky, and tropical from California. Read the label, then match the style to the dish.