Marmalade

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 Marmalade · Orange Marmalade Pork · Chicken Marmalade Glaze +4 more Marmalade · Orange Marmalade Pork · Chicken Marmalade Glaze · Orange Marmalade Chicken · Pork Medallions With Onion Marmalade · Pork And Ham Loaf With Marmalade-mustard Glaze · Pork Tenderloin With Bourbon Orange Marmalade Glaze

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 Marmalade · Onion Marmalade · Chicken Marmalade Glaze +2 more Marmalade · Onion Marmalade · Chicken Marmalade Glaze · Orange Marmalade Chicken · Pork Medallions With Onion Marmalade

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 Onion Marmalade · Chicken Marmalade Glaze · Orange Marmalade Chicken +1 more Onion Marmalade · Chicken Marmalade Glaze · Orange Marmalade Chicken · Foie Gras Truffle With Bread, Onion Marmalade

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 Orange Marmalade Pork · Pork Medallions With Onion Marmalade · Pork Tenderloin With Bourbon Orange Marmalade Glaze

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 Marmalade · Chicken Marmalade Glaze · Orange Marmalade Chicken

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.

Works with Glazed Pork Chops With Spiced Onion Marmalade · Pork And Ham Loaf With Marmalade-mustard Glaze

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 Glazed Pork Chops With Spiced Onion Marmalade · Foie Gras Truffle With Bread, Onion Marmalade

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 Orange Marmalade Pork · Pork Tenderloin With Bourbon Orange Marmalade Glaze

Sparkling · Light · Sweet

Asti's more refined sibling — gently frizzante, only 5-6% alcohol, all peach and orange blossom. The perfect summer dessert wine.

Works with Orange Marmalade · Orange Marmalade Chicken

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 Orange Marmalade Pork · Pork Medallions With Onion Marmalade

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 Orange Marmalade Pork · Pork Tenderloin With Bourbon Orange Marmalade Glaze

White · Medium · Dry

Sauvignon Blanc from the upper Loire, grown on flint and chalk. Citrus, smoke, and a mineral finish that hints at struck stone. The refined antithesis of New Zealand's tropical SBs.

Works with Boneless Pork Loin Chops With Onion Marmalade · Pork And Ham Loaf With Marmalade-mustard Glaze