Artichoke Soup

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 Pea And Artichoke Soup · Spinach Artichoke Soup · Artichoke Parmesan Soup +3 more Pea And Artichoke Soup · Spinach Artichoke Soup · Artichoke Parmesan Soup · Jerusalem Artichoke Soup · Cream Of Artichoke Soup Croutons · Cream Of Oyster And Artichoke Soup

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 Artichoke Soup · Pea And Artichoke Soup · Spinach Artichoke Soup +3 more Artichoke Soup · Pea And Artichoke Soup · Spinach Artichoke Soup · Jerusalem Artichoke Soup · Cream Of Artichoke Soup Croutons · Cream Of Oyster And Artichoke Soup

Fortified · Medium · Dry

Andalusia's fortified white — runs from bone-dry Fino through nutty Amontillado to syrupy PX. The dry styles pair brilliantly with tapas; the sweet ones replace dessert entirely.

Works with Pea And Artichoke Soup · Spinach Artichoke Soup · Artichoke Parmesan Soup +2 more Pea And Artichoke Soup · Spinach Artichoke Soup · Artichoke Parmesan Soup · Jerusalem Artichoke Soup · Cream Of Artichoke Soup Croutons

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 Pea And Artichoke Soup · Artichoke Parmesan Soup · Jerusalem Artichoke Soup +1 more Pea And Artichoke Soup · Artichoke Parmesan Soup · Jerusalem Artichoke Soup · Cream Of Artichoke Soup Croutons

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 Pea And Artichoke Soup · Spinach Artichoke Soup · Jerusalem Artichoke Soup +1 more Pea And Artichoke Soup · Spinach Artichoke Soup · Jerusalem Artichoke Soup · Cream Of Artichoke Soup Croutons

White · Light · Dry

Italy's everyday white — light, lemony, neutral by design. Pleasant with anything; profound with very little. The best Friuli bottles are quietly excellent.

Works with Spinach Artichoke Soup · Cream Of Oyster And Artichoke Soup

White · Full · Dry

California's flagship white — rounder, riper, and oakier than the Old World original, with tropical fruit, butter, and vanilla. Sonoma Coast and Sta. Rita Hills bottlings are leaner; Napa stays plush.

A specialty bottling we haven't documented in detail. Treat the first sip as research — note the body and acidity, then choose food that matches.

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.

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.

White · Medium · Dry

Austria's national white — green apple, white pepper, faint celery; lean acid, medium body, and an uncanny ability to pair with otherwise wine-hostile vegetables like asparagus and artichoke.

White · Light · Dry

The Loire's seaside white — Melon de Bourgogne grape, bone-dry, slightly briny, perfectly transparent. The platonic ideal of oyster wine.