Pork Tenderloin & Riesling

One of eight recipes that coax the best from the bottle
Sam Gugino
Issue: September 30, 2010

Owner Rick Yoder and his staff at Wild Ginger, a Wine Spectator Grand Award-winning restaurant in Seattle, paired their pork tenderloin with aromatic soy sauce and shiitake mushrooms with Rieslings of varying weights and sweetness levels. The group agreed that the recipe's ginger and slight sweetness complemented the lime in four of the Rieslings they tried.

For the full article, check out the new issue of Wine Spectator, on newsstands August 24, 2010.

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