Pork Roast Apples

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 Roast Apples · Pork Roast, Sauerkraut, Apples · Roast Pork With Red Cabbage And Apples +4 more Pork Roast Apples · Pork Roast, Sauerkraut, Apples · Roast Pork With Red Cabbage And Apples · Roast Pork Butt With Apples And Sauerkraut · Pork Tenderloin With Roasted Apples And Onions · Crown Roast Of Pork With Apples And Red Potatoes · Pan Roasted Loin Of Pork With Apples Sweet Potatoes And Kale

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 Roast Apples · Pork Roast, Sauerkraut, Apples · Roast Pork With Red Cabbage And Apples +4 more Pork Roast Apples · Pork Roast, Sauerkraut, Apples · Roast Pork With Red Cabbage And Apples · Roast Pork Butt With Apples And Sauerkraut · Pork Tenderloin With Roasted Apples And Onions · Crown Roast Of Pork With Apples And Red Potatoes · Pan Roasted Loin Of Pork With Apples Sweet Potatoes And Kale

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 Roast Apples · Pork Roast, Sauerkraut, Apples · Roast Pork With Red Cabbage And Apples +4 more Pork Roast Apples · Pork Roast, Sauerkraut, Apples · Roast Pork With Red Cabbage And Apples · Roast Pork Butt With Apples And Sauerkraut · Pork Tenderloin With Roasted Apples And Onions · Crown Roast Of Pork With Apples And Red Potatoes · Pan Roasted Loin Of Pork With Apples Sweet Potatoes And Kale

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 Roast, Sauerkraut, Apples · Roast Pork With Red Cabbage And Apples · Roast Pork Butt With Apples And Sauerkraut +2 more Pork Roast, Sauerkraut, Apples · Roast Pork With Red Cabbage And Apples · Roast Pork Butt With Apples And Sauerkraut · Crown Roast Of Pork With Apples And Red Potatoes · Pan Roasted Loin Of Pork With Apples Sweet Potatoes And Kale

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 Roast, Sauerkraut, Apples · Roast Pork With Red Cabbage And Apples · Roast Pork Butt With Apples And Sauerkraut +2 more Pork Roast, Sauerkraut, Apples · Roast Pork With Red Cabbage And Apples · Roast Pork Butt With Apples And Sauerkraut · Crown Roast Of Pork With Apples And Red Potatoes · Pan Roasted Loin Of Pork With Apples Sweet Potatoes And Kale

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 Roast Apples · Pork Tenderloin With Roasted Apples And Onions · Roast Pork With Port Jus And Chipotle-glazed Apples

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 Roast Apples · Pork Tenderloin With Roasted Apples And Onions

Red · Medium · 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.

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.

Red · Medium · Dry

Piedmont's everyday red and Italy's secret food wine — high acid, low tannins, juicy red cherry, and a touch of earth. Pairs effortlessly with anything red-sauce.

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.

Red · Medium · 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.