Asparagus Salad

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 Arugula, Asparagus, Citrus Salad · Asparagus And Artichoke Pasta Salad · Beet And Asparagus Salad With Vinaigrette Dressing +3 more Arugula, Asparagus, Citrus Salad · Asparagus And Artichoke Pasta Salad · Beet And Asparagus Salad With Vinaigrette Dressing · Salmon & Asparagus Pasta Salad With Lemon-dill Dressing · Leek And Asparagus Tart With A Steak And Baby Leaf Salad · Mixed Green Salad With Asparagus & Strawberry Balsamic Maple 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 Arugula, Asparagus, Citrus Salad · Beet And Asparagus Salad With Vinaigrette Dressing · Salmon & Asparagus Pasta Salad With Lemon-dill Dressing +1 more Arugula, Asparagus, Citrus Salad · Beet And Asparagus Salad With Vinaigrette Dressing · Salmon & Asparagus Pasta Salad With Lemon-dill Dressing · Mixed Green Salad With Asparagus & Strawberry Balsamic Maple Dressing

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.

Works with Arugula, Asparagus, Citrus Salad · Beet And Asparagus Salad With Vinaigrette Dressing · Mixed Green Salad With Asparagus & Strawberry Balsamic Maple Dressing

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 Arugula, Asparagus, Citrus Salad · Beet And Asparagus Salad With Vinaigrette Dressing · Mixed Green Salad With Asparagus & Strawberry Balsamic Maple Dressing

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 Asparagus, Crab, And Orange Salad · Salmon & Asparagus Pasta Salad With Lemon-dill Dressing

Red · Medium · 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.

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.

Red · Medium · Dry

Mendoza Malbec, the global benchmark — high-altitude vineyards giving deep purple wines with plum, violet, cocoa, and soft tannins. Reliably excellent at most price points.

Red · Medium · Dry

Australia's signature red — dense, spice-driven, peppery, often pushing 15% alcohol. Barossa makes it brawniest; McLaren Vale, smokier; Hunter, leaner. Built for the grill.

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.

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.

Sparkling · Light · Sweet

Asti's more refined sibling — gently frizzante, only 5-6% alcohol, all peach and orange blossom. The perfect summer dessert wine.