Adobo

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 · Adobo Chicken · Pollo En Adobo +5 more Pork Adobo · Adobo Chicken · Pollo En Adobo · Braised Pork Adobo · Pork With Adobo Sauce · Shrimp With Adobo Sauce · Philippino Chicken Adobo · Chicken Adobo, Lumpia, Pancit

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 · Adobo Chicken · Pollo En Adobo +4 more Pork Adobo · Adobo Chicken · Pollo En Adobo · Braised Pork Adobo · Pork With Adobo Sauce · Philippino Chicken Adobo · Chicken Adobo, Lumpia, Pancit

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.

Works with Adobo Chicken · Pollo En Adobo · Shrimp With Adobo Sauce +2 more Adobo Chicken · Pollo En Adobo · Shrimp With Adobo Sauce · Philippino Chicken Adobo · Chicken Adobo, Lumpia, Pancit

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 Adobo Chicken · Shrimp With Adobo Sauce · Philippino Chicken Adobo +1 more Adobo Chicken · Shrimp With Adobo Sauce · Philippino Chicken Adobo · Chicken Adobo, Lumpia, Pancit

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

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

White · Light · Dry

Galicia's gift to summer — citrus, peach, salt air, and acid like a knife. Made for shellfish, paella, and any dish that involves the sea.

White · Medium · 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.

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.

White · Light · Dry

California's take — riper than Sancerre, calmer than Marlborough, with grapefruit, melon, and a clean mineral finish. The everyday white that pairs with almost anything green or briny.