Goya and wine

Goya is a difficult vegetable to pair with wine.
Goya, also called bitter melon, has the distinct bitterness which can be addictive but doesn't necessarily go good with the characteristics of wine.

One of the most popular Goya dishes would be Goya Champuru: it's Goya stir fry with pork, tofu and egg. The bitterness, the sweetness of pork fat and the soft texture of tofu are great combination.

There is an easier dish, if you want to simply enjoy the bitterness of the vegetable.
Blanch sliced Goya, drain and eat with Ponzu (citrus and soy sauce) and Katsuobushi (dried bonito).

We had this with Rias Baixas, which happened to be a great pairing!

Condes de Albarei Albarino Rias Baixas 2017
The wine has notes of citrus, pear, thyme and almond.
Acidity is tamed by the ripe fruit.

The bitterness of Goya complements to the savoriness of wine and brings out the fruitiness.