Wine with spicy "Jamaican Jerk " pork tenderloin?

[Randy Caparoso]

The problem with the "Wine Avenger," Mr. Dutton, is that the whole world seems to turn around the word, Riesling.

Riesling is good, but by and large the suggestions of Rhone style reds seem to be far more instinctive, and true. Something red, soft in tannin, and spicy in flavor does the trick with any such dishes such as pork with jerk flavors. Riesling has acid, low alcohol, and fruity flavor, but it doesn't have the substance and small degree of tannin that even the simplest reds can offer with jerk flavored meats.

The "Wine Avenger" is good. But the commonsense demonstrated by our Wineboard participants is nothing to sneeze at!