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Pork

Pork is versatile — from crisp whites to lighter reds. Fruit and good acidity are key.

Riesling

Mosel, Germany · Alsace, France · Clare Valley, Australia

High acidity, citrus and stone — dry or off-dry

Vouvray, France · Stellenbosch, South Africa

Apple, quince and honey with high acidity

Burgundy, France · Central Otago, New Zealand · Oregon, USA

Light, high-acid, red berries and forest floor

Wachau, Austria · Kamptal, Austria

Green apple, white pepper and fresh acidity

Châteauneuf-du-Pape, France · Priorat, Spain

Ripe red fruit, spice, soft tannin

Veneto, Italy · Alsace, France

Italian: light and neutral. Alsace: rich and spicy