Pork Teriyaki

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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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 Chop Teriyaki · Pork Teriyaki Kabobs · Teriyaki Pork +5 more Pork Chop Teriyaki · Pork Teriyaki Kabobs · Teriyaki Pork · Pork Tenderloin Teriyaki · Grilled Teriyaki Pork · Teriyaki Pork Ribs · Roast Teriyaki Pork Tenderloin · Pork Tenderloin With Ginger And Teriyaki Sauce

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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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 Chop Teriyaki · Pork Teriyaki Kabobs · Pork Tenderloin Teriyaki +4 more Pork Chop Teriyaki · Pork Teriyaki Kabobs · Pork Tenderloin Teriyaki · Grilled Teriyaki Pork · Teriyaki Pork Ribs · Roast Teriyaki Pork Tenderloin · Pork Tenderloin With Ginger And Teriyaki Sauce

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 Pork Teriyaki Kabobs · Teriyaki Pork Ribs · Roast Teriyaki Pork Tenderloin +1 more Pork Teriyaki Kabobs · Teriyaki Pork Ribs · Roast Teriyaki Pork Tenderloin · Pork Tenderloin With Ginger And Teriyaki 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 Chop Teriyaki · Pork Tenderloin Teriyaki · Grilled Teriyaki Pork

White · Medium · Dry

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

Sparkling · Light · Dry

California's méthode-traditionnelle sparkling wines — Chardonnay/Pinot Noir-based, brioche-and-citrus, often grown in cool coastal regions. Champagne quality at friendlier prices.

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.

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.

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.

White · Medium · Dry

Italy's everyday white — light, lemony, neutral by design. Pleasant with anything; profound with very little. The best Friuli bottles are quietly excellent.