Wild 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 Wild Pork · Wild Rice Stuffed Pork Chos · Braised Pork Belly With Wild Mushroom +3 more Wild Pork · Wild Rice Stuffed Pork Chos · Braised Pork Belly With Wild Mushroom · Pork Chop Stuffed With A Sausage Wild Rice Stuffing · Pork Loin Stuffed Dried Cherries And Pork Sausage/wild Rice · Roasted Pork Tenderloin With Mashed Potatoes, Wild Mushrooms, And Roasted Garlic

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 Wild Pork · Wild Rice Stuffed Pork Chos · Braised Pork Belly With Wild Mushroom +2 more Wild Pork · Wild Rice Stuffed Pork Chos · Braised Pork Belly With Wild Mushroom · Pork Chop Stuffed With A Sausage Wild Rice Stuffing · Pork Loin Stuffed Dried Cherries And Pork Sausage/wild Rice

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 Wild Pork · Wild Rice Stuffed Pork Chos · Braised Pork Belly With Wild Mushroom +2 more Wild Pork · Wild Rice Stuffed Pork Chos · Braised Pork Belly With Wild Mushroom · Pork Chop Stuffed With A Sausage Wild Rice Stuffing · Pork Loin Stuffed Dried Cherries And Pork Sausage/wild Rice

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 Wild Rice Stuffed Pork Chos · Pork Chop Stuffed With A Sausage Wild Rice Stuffing · Pork Loin Stuffed Dried Cherries And Pork Sausage/wild Rice

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 Wild Rice Stuffed Pork Chos · Pork Chop Stuffed With A Sausage Wild Rice Stuffing · Pork Loin Stuffed Dried Cherries And Pork Sausage/wild Rice

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 Wild Pork · Braised Pork Belly With Wild Mushroom

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 Wild Pork · Braised Pork Belly With Wild Mushroom

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.

Red · Full · Dry

Barolo's slightly softer sibling — same Nebbiolo grape, lighter touch, ready to drink younger. Elegance over power, with a perfume of violets and a long, savory finish.

Red · 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.

Red · Medium · Dry

Sangiovese from Tuscany's historic heartland — denser fruit, longer finish, and a structure that rewards aging. The pizza wine, elevated.

Red · Medium · Dry

The blend of Grenache, Syrah, and Mourvèdre that fills every wine list in France for a reason — friendly, peppery, slightly rustic, made to wash down anything from grilled vegetables to lamb stew.