Pork Curry

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 Curry · Pork King Curry · Pork Curry Baked +7 more Pork Curry · Pork King Curry · Pork Curry Baked · Pork Dijon Curry · Curry Pork · Penang Curry Pork · Curry Pork Tenderloin · Green Curry Pork Tenderloin · Pork Chops With Sweet Curry Sauce Barbecue · Pork Chops With Sweet Curry Onion Sauce Barbeque

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.

Works with Pork Curry · Pork King Curry · Pork Curry Baked +5 more Pork Curry · Pork King Curry · Pork Curry Baked · Pork Dijon Curry · Curry Pork · Penang Curry Pork · Curry Pork Tenderloin · Green Curry Pork Tenderloin

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 Curry · Pork King Curry · Pork Curry Baked +5 more Pork Curry · Pork King Curry · Pork Curry Baked · Pork Dijon Curry · Curry Pork · Penang Curry Pork · Curry Pork Tenderloin · Green Curry Pork Tenderloin

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 Pork Curry · Pork King Curry · Pork Curry Baked +4 more Pork Curry · Pork King Curry · Pork Curry Baked · Pork Dijon Curry · Curry Pork · Penang Curry Pork · Curry Pork Tenderloin

Red · Light · Dry

Gamay-based reds from southern Burgundy — light, fruity, food-friendly. The serious Cru bottlings (Morgon, Fleurie, Moulin-à-Vent) drink like Pinot Noir at half the price.

Works with Pork Curry · Pork King Curry · Pork Curry Baked +2 more Pork Curry · Pork King Curry · Pork Curry Baked · Penang Curry Pork · Curry Pork Tenderloin

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 With Curry · Pork Dijon Curry · Curry Pork

White · Medium · Dry

France's most northeastern wine region — single-varietal whites from Riesling, Pinot Gris, Gewürztraminer, and more. Aromatic, structured, sometimes off-dry, always food-friendly.

White · Medium · Dry

California and Pacific Northwest Gewürztraminer — lychee, rose petal, ginger, made riper and fuller than Alsace. The American spicy-food companion.

White · Medium · Dry

Same grape as Pinot Grigio, different attitude — the Alsatian style is richer, fuller, faintly honeyed, with the structure to handle pork, smoked fish, and Asian aromatics.

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.

White · Medium · 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.

White · Medium · Dry

Austria's national white — green apple, white pepper, faint celery; lean acid, medium body, and an uncanny ability to pair with otherwise wine-hostile vegetables like asparagus and artichoke.