Garlic Ribs

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.

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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 Garlic Ribs · Garlic Spare Ribs · Honey Garlic Ribs +2 more Garlic Ribs · Garlic Spare Ribs · Honey Garlic Ribs · Honey Garlic Pork Ribs · Honey Garlic Pork Short Ribs

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 Garlic Ribs · Garlic Spare Ribs · Honey Garlic Ribs +2 more Garlic Ribs · Garlic Spare Ribs · Honey Garlic Ribs · Honey Garlic Pork Ribs · Honey Garlic Pork Short Ribs

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 Garlic Ribs · Garlic Spare Ribs · Honey Garlic Ribs +2 more Garlic Ribs · Garlic Spare Ribs · Honey Garlic Ribs · Honey Garlic Pork Ribs · Honey Garlic Pork Short Ribs

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 Garlic Ribs · Garlic Spare Ribs · Honey Garlic Ribs

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 Honey Garlic Pork Ribs · Honey Garlic Pork Short Ribs