Sauteed Pork

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 Sauteed Pork · Sauteed Pork Chops · Sauteed Pork Tenderloin With Apples +2 more Sauteed Pork · Sauteed Pork Chops · Sauteed Pork Tenderloin With Apples · Pork Tenderloin With Sauteed Onion And Fennel And Fennel Cream · Coriander-crusted Pork Chops With Sautéed Apples And Caramelized Onions

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 Sauteed Pork · Sauteed Pork Chops · Sauteed Pork Tenderloin With Apples +1 more Sauteed Pork · Sauteed Pork Chops · Sauteed Pork Tenderloin With Apples · Coriander-crusted Pork Chops With Sautéed Apples And Caramelized Onions

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 Sauteed Pork · Sauteed Pork Chops · Sauteed Pork Tenderloin With Apples +1 more Sauteed Pork · Sauteed Pork Chops · Sauteed Pork Tenderloin With Apples · Coriander-crusted Pork Chops With Sautéed Apples And Caramelized Onions

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 Sauteed Pork · Coriander-crusted Pork Chops With Sautéed Apples And Caramelized Onions

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 Sauteed Pork Chops · Sauteed Pork Tenderloin With Apples

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 Sauteed Pork · Coriander-crusted Pork Chops With Sautéed Apples And Caramelized Onions

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 Sauteed Pork Chops · Sauteed Pork Tenderloin With Apples

White · Medium · Dry

A medium-bodied dry white in the European tradition — crisp acid, citrus and orchard fruit, a clean mineral finish. Pairs reliably with most lighter dishes.

Works with Pork Chops With Sauteed Apples And Applejack Cream · Sauteed Pork Tenderloin And Pears In Mustard-port Sauce

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 · 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.

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.