Can anyone offer some of their favorites in the off-dry Riesling category? It needs to be attainable (probably in a grocery store), and <$50/bottle.

Thanks for your thoughtful response. We really wanted to make this work with a red, because it was our only place to get a red in the tasting menu (among a lot of red wine drinkers). But, to say the least, you convinced me! Riesling it is!

We had an '04 Lemelson (Willamette Valley) Dry Riesling tonight with a spicy beef dish. It was fabulous, but I don't see how this would work with the pork. There is no spice in the pork. I'm thinking it needs something "more" than a Riesling. Even though there is a sweet component, the hoison and Jack Daniels adds a depth/richness to the dish.

Thank you so much for the input! Not sure which way I will go yet - I kind of like the beer idea (to mix it up a little)!

Pork tenderloin is marinated in Jack Daniels, hoisin, honey mixture. Seared, baked, sliced and served on top of sauted bacon, onion, and apples with reserved marinade mixed in. From Oregon. Usually do a Pinot, but am interested to hear suggestions.