Barbeque Pork

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 Barbeque Pork Chop · Barbequed Pork Ribs · Chinese Barbeque Pork +5 more Barbeque Pork Chop · Barbequed Pork Ribs · Chinese Barbeque Pork · Barbequed Pork Spareribs · Pulled Pork Barbeque · Pork Tenderloin Barbeque · Pork Sweet Pineapple Barbeque Brown Sugar · Pork Chops With Sweet Curry Onion Sauce Barbeque

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 Barbeque Pork Chop · Barbeque Pork Ribs · Chinese Barbeque Pork +3 more Barbeque Pork Chop · Barbeque Pork Ribs · Chinese Barbeque Pork · Pork Tenderloin Barbeque · Pork Sweet Pineapple Barbeque Brown Sugar · Grilled Pork Tenderloin With Plum Barbeque Sauce

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 Barbeque Pork Chop · Pork Tenderloin Barbeque · Pork Sweet Pineapple Barbeque Brown Sugar +1 more Barbeque Pork Chop · Pork Tenderloin Barbeque · Pork Sweet Pineapple Barbeque Brown Sugar · Grilled Pork Tenderloin With Plum Barbeque Sauce

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 Barbequed Pork Spareribs · Pulled Pork Barbeque · Pork Tenderloin Barbeque +1 more Barbequed Pork Spareribs · Pulled Pork Barbeque · Pork Tenderloin Barbeque · Grilled Pork Tenderloin With Plum Barbeque 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 Barbequed Pork Spareribs · Pulled Pork Barbeque · Pork Tenderloin Barbeque +1 more Barbequed Pork Spareribs · Pulled Pork Barbeque · Pork Tenderloin Barbeque · Grilled Pork Tenderloin With Plum Barbeque 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 Barbeque Pork Chop · Pulled Pork Barbeque · Pork Sweet Pineapple Barbeque Brown Sugar

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 Barbeque Pork Chop · Pork Sweet Pineapple Barbeque Brown Sugar

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 Barbequed Pork Spareribs · Pulled Pork Barbeque

Red · Medium · 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.

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.

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 · Off-dry

Lychee, rose petal, and a touch of ginger; medium-bodied, low-acid, and unmistakable. The wine for any cuisine where the spice cabinet did the heavy lifting.