Jerk

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.

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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.

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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 Jerk Pork · Jerk Tofu · Jerk Steak +10 more Jerk Pork · Jerk Tofu · Jerk Steak · Jerk Pork Loin · Jerk Beek Ribs · Jerk Pork Chops · Grilled Jerk Chicken · Jamaican Jerk Chicken · Caribbean Jerk Chicken · Slow Roasted Jerk Pork · Jamaican Jerk Seasoned Pork · Jerk Pork With Mango Chutney · Jamaican Jerk Chicken - Red Wine

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 Jerk · Jerk Crab · Jerk Salmon +9 more Jerk · Jerk Crab · Jerk Salmon · Jerk Chicken · Jerked Scallops · Jerk Seared Tuna · Jamaican Jerk Ribs · Grilled Jerk Shrimp · Grilled Jerk Chicken · Jamaican Jerk Chicken · Caribbean Jerk Chicken · Jamaican Jerk Chicken - Red Wine

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.

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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 · 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.

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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 Beef Jerk · Jerk Lamb · Jerk Beef +5 more Beef Jerk · Jerk Lamb · Jerk Beef · Jerk Steak · Jerk Beek Ribs · Jerked Beef Kabob · Slow Roasted Jerk Pork · Jamaican Jerk Seasoned Pork

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 Beef Jerk · Jerk Steak · Jerk Chicken +4 more Beef Jerk · Jerk Steak · Jerk Chicken · Jerk Beek Ribs · Jerk Pork Chops · Jerked Beef Kabob · Jamaican Jerk Seasoned Chicken

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.

Works with Jerk · Jamaican Jerk Ribs · Grilled Jerk Shrimp +1 more Jerk · Jamaican Jerk Ribs · Grilled Jerk Shrimp · Jerk Chicken Quesadillas

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.

Works with Jerk Crab · Jerk Salmon · Jerked Scallops +1 more Jerk Crab · Jerk Salmon · Jerked Scallops · Jerk Seared Tuna

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.

Works with Jerk Crab · Jerk Chicken Quesadillas · Jamaican Jerk Seasoned Chicken