Pork Balsamic 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 Pork Balsamic Sauce · Pork Cutlet Balsamic Sauce · Pork Tenderloin With Prune Balsamic Sauce +1 more Pork Balsamic Sauce · Pork Cutlet Balsamic Sauce · Pork Tenderloin With Prune Balsamic Sauce · Pork Chops With Balsamic Vinegar, Honey And Fig Sauce

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 Balsamic Sauce · Pork Cutlet Balsamic Sauce · Pork Tenderloin With Prune Balsamic Sauce +1 more Pork Balsamic Sauce · Pork Cutlet Balsamic Sauce · Pork Tenderloin With Prune Balsamic Sauce · Pork Chops With Balsamic Vinegar, Honey And Fig Sauce

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 Pork Chops In Balsamic Cherry Sauce · Pork Tenderloin With Balsamic-cranberry Sauce · Pork Tenderloin W/roasted Pears And Balsamic 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 Balsamic Sauce · Pork Tenderloin W/roasted Pears And Balsamic Sauce · Pork Chops With Balsamic Vinegar, Honey And Fig 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 Balsamic Sauce · Pork Cutlet Balsamic Sauce · Pork Chops With Balsamic Vinegar, Honey And Fig Sauce

White · Full · Dry

California's flagship white — rounder, riper, and oakier than the Old World original, with tropical fruit, butter, and vanilla. Sonoma Coast and Sta. Rita Hills bottlings are leaner; Napa stays plush.

Works with Pork Tenderloin With Balsamic-cranberry Sauce · Pork Tenderloin W/roasted Pears And Balsamic 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 Pork Cutlet Balsamic Sauce · Pork Tenderloin With Prune Balsamic Sauce

White · Light · Dry

Sancerre's cousin across the Loire — Sauvignon Blanc with a smokier, flintier profile. The 'fumé' in the name refers to that struck-match minerality.

Works with Pork Tenderloin With Balsamic-cranberry Sauce · Pork Tenderloin W/roasted Pears And Balsamic 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 Pork Balsamic Sauce · Pork Chops With Balsamic Vinegar, Honey And Fig 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 Pork Cutlet Balsamic Sauce · Pork Tenderloin With Prune Balsamic Sauce

White · Medium · Dry

Grüner Veltliner or Riesling from Austria — green apple, white pepper, laser acid. Among the most food-friendly whites on earth.

Red · Medium · Dry

Cabernet's softer sibling — plum, black cherry, and a whisper of chocolate, framed by rounder tannins and earlier drinkability. The wine that built Pomerol and the one to reach for when Cabernet feels like overkill.