Wood Grilled Pork Chop

Red · Full · Dry

Old-vine Shiraz from Barossa or McLaren Vale: dark, peppery, and unembarrassed about its size. Black plum, smoked meat, licorice, and a finish that lingers like the last embers of a grill.

Works with Wood Grilled Pork Chop · Wood Grilled Prime Pork Chop

Red · Medium · Dry

Spain's signature red — bright cherry, dusty earth, and a touch of vanilla from American oak. Soft enough to drink young; structured enough to age beautifully in the right cellar.

Works with Wood Grilled Pork Chop · Wood Grilled Prime Pork Chop

Red · Full · Dry

California's brawler — jammy blackberry, brambly spice, and 15% alcohol that hides behind the fruit. Built for ribs, brisket, and anything that came off a grill.

Works with Wood Grilled Pork Chop · Wood Grilled Prime Pork Chop

A wine outside our reference catalogue — likely a single-producer or single-vineyard bottling. Open with a small pour to assess body and sweetness, then pair to match its weight.

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.

A wine without a curated reference in our library. Pour a small glass to gauge style, then pair confidently with what the weight and sweetness suggest.

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.

Sherry's salt-air-aged cousin from Sanlúcar de Barrameda — even brinier than Fino, with a tang of the sea. The unmissable pairing for olives and seafood.