An oak-aged wine complements this roast pork loin because the toasted flavors the barrels impart echo some of the flavors in the caramelized crust. A medium-bodied red with pronounced fruitiness offsets the sweet heat created by the brown sugar, ginger and soy sauce. Serve with rice and spinach with garlic and sesame seeds. Dependable: young Rioja or other oak-aged Tempranillo. Daring: off-dry Chenin Blanc.
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