Pork Stew with Cockles and Spicy Red Pepper Sauce

This combination of briny cockles and smoky pork is traditional in southern Portugal's Alentejo region, though the fresh red chiles in the sauce here add a distinctive twist (for a sweeter variation, use red bell peppers instead). The Alentejo is a significant wine region, producing medium-weight, lively, rustic bottlings from the Tempranillo grape, known there as Aragonez. For this spicy stew, the lightly herbal 2000 João Portugal Ramos Marquês de Borba pairs well, as does the velvety, dense 2000 Quinta do Carmo.

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