Asparagus Lemon Pasta

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 & Asparagus Pasta Salad With Lemon-dill Dressing · Penne Pasta With Artichoke, Asparagus And Lemon Wine Sauce · Penne Pasta With Artichoke And Asparagus In Lemon White Wine Sauce +1 more Salmon & Asparagus Pasta Salad With Lemon-dill Dressing · Penne Pasta With Artichoke, Asparagus And Lemon Wine Sauce · Penne Pasta With Artichoke And Asparagus In Lemon White Wine Sauce · Penne Pasta With Artichoke And Asparagus In A Lemon White Wine Sauce.

Red · Medium · Dry

Piedmont's everyday red and Italy's secret food wine — high acid, low tannins, juicy red cherry, and a touch of earth. Pairs effortlessly with anything red-sauce.

Works with Penne Pasta With Artichoke, Asparagus And Lemon Wine Sauce · Penne Pasta With Artichoke And Asparagus In Lemon White Wine Sauce · Penne Pasta With Artichoke And Asparagus In A Lemon White Wine Sauce.

Red · Medium · Dry

Tuscany's everyday red, made from Sangiovese — cherry, leather, and a brisk acidity that makes tomato-based dishes sing. The Classico designation marks the historic heartland and a step up in quality.

Works with Penne Pasta With Artichoke, Asparagus And Lemon Wine Sauce · Penne Pasta With Artichoke And Asparagus In Lemon White Wine Sauce · Penne Pasta With Artichoke And Asparagus In A Lemon White Wine Sauce.

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 Penne Pasta With Artichoke, Asparagus And Lemon Wine Sauce · Penne Pasta With Artichoke And Asparagus In Lemon White Wine Sauce · Penne Pasta With Artichoke And Asparagus In A Lemon White Wine Sauce.

Red · Medium · Dry

The soul of Tuscany — bright red cherry, dried herbs, and a savory line of acidity that craves tomato sauce. Chianti is the everyday face; Brunello is its serious cousin.

Works with Penne Pasta With Artichoke, Asparagus And Lemon Wine Sauce · Penne Pasta With Artichoke And Asparagus In Lemon White Wine Sauce · Penne Pasta With Artichoke And Asparagus In A Lemon White Wine Sauce.

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.

Works with Asparagus Lemon Pasta · Pasta With Asparagus-lemon Sauce

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.

Works with Asparagus Lemon Pasta · Pasta With Asparagus-lemon Sauce

White · Medium · Dry

Chardonnay grown on Burgundy's chalkiest soils, almost never oaked. Lean, steely, oyster-shell minerality; a wine that tastes like a place. The wine for shellfish, full stop.

Works with Asparagus Lemon Pasta · Pasta With Asparagus-lemon Sauce

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

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.

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.

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.