A Champagne

Red · Full · Dry

The benchmark for full-bodied red — structured, age-worthy, unapologetic. Black currant, graphite, and tobacco lead into firm tannins that demand protein on the plate. Decant young bottles; cellar the serious ones.

Works with Veal And Pork Pate De Champagne With Pistachio · Gilled Peaches With Goat Cheese And Champagne Vinaigrette · Pear And Roquefort Salad With Djon Champagne4 Vinegar Dressing +1 more Veal And Pork Pate De Champagne With Pistachio · Gilled Peaches With Goat Cheese And Champagne Vinaigrette · Pear And Roquefort Salad With Djon Champagne4 Vinegar Dressing · Beef Carpaccio With Golden Beets And A Champagne/ginger Vinaigrette

Red · Light · Dry

Burgundy's most temperamental grape, but the rewards are real — translucent ruby with a perfumed lift of red cherry, forest floor, and clove. Silken tannins and bright acid make it the most versatile red on the table; serve cool, around 58°F.

Works with Salmon Mousse And Champagne · Veal And Pork Pate De Champagne With Pistachio · Gilled Peaches With Goat Cheese And Champagne Vinaigrette +1 more Salmon Mousse And Champagne · Veal And Pork Pate De Champagne With Pistachio · Gilled Peaches With Goat Cheese And Champagne Vinaigrette · Pear And Roquefort Salad With Djon Champagne4 Vinegar Dressing

Rosé · Light · Dry

Provence's gift to summer — dry, pale, faintly strawberry-and-citrus, with low alcohol and crisp acid. Made to drink cold, with food, in the shade.

Works with Salmon Mousse And Champagne · Veal And Pork Pate De Champagne With Pistachio · Pear And Roquefort Salad With Djon Champagne4 Vinegar Dressing

White · Light · Dry

Citrus, cut grass, and a wire of acid. Marlborough makes it loudest; Sancerre makes it most refined. Either way, it cuts cleanly through goat cheese, herbs, and anything with shellfish.

Works with Salmon Mousse And Champagne · Pear And Roquefort Salad With Djon Champagne4 Vinegar Dressing · Pan-fried Fillet Of Salmon With Crispy Leek And A Light Champagne Beurre Blanc

Sparkling · Light · Dry

Méthode champenoise from the most chalk-rich corner of France — fine bubbles, brioche, lemon zest, and a finish that goes on for half a minute. The wine for anything fried, salty, or special.

Works with Salmon Mousse And Champagne · Pink Grapefruit, Strawberry, And Champagne Granita With Seared Strawberries

White · Medium · Dry

The most-planted white grape and the most chameleon-like. Crisp and steely from Chablis; rich, oaky, and tropical from California. Read the label, then match the style to the dish.

Works with Salmon Mousse And Champagne · Gilled Peaches With Goat Cheese And Champagne Vinaigrette

Red · Full · Dry

Argentina's signature grape: deep purple, plummy, and remarkably smooth for its weight. Soft tannins and a touch of cocoa make it the dinner-party Cabernet alternative — and far easier on the wallet.

Works with Gilled Peaches With Goat Cheese And Champagne Vinaigrette · Beef Carpaccio With Golden Beets And A Champagne/ginger Vinaigrette

Red · Full · Dry

Shiraz's more reserved European cousin — Northern Rhône style, all violets, black olive, and white pepper. Less brawn, more poise; pairs as well with lamb as with peppered duck breast.

Works with Gilled Peaches With Goat Cheese And Champagne Vinaigrette · Beef Carpaccio With Golden Beets And A Champagne/ginger Vinaigrette

White · Light · Dry

California's take — riper than Sancerre, calmer than Marlborough, with grapefruit, melon, and a clean mineral finish. The everyday white that pairs with almost anything green or briny.

Sparkling · Light · Dry

California's méthode-traditionnelle sparkling wines — Chardonnay/Pinot Noir-based, brioche-and-citrus, often grown in cool coastal regions. Champagne quality at friendlier prices.

White · Medium · Dry

Australia's flagship white — formerly butter bombs, now often elegant — citrus, white peach, controlled oak from Margaret River and Yarra. The new-style standard.

White · Medium · Off-dry

The Loire's most versatile grape — bone-dry and steely from Savennières, honeyed and ageless from Vouvray. Naturally high acid keeps every style food-friendly.