Baklava

Sparkling · Light · Dry

Spain's traditional-method sparkling, made in Catalunya. Crisper and chalkier than Prosecco; remarkable value next to Champagne. Pair with jamón, tortilla, and grilled vegetables.

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.

Sweet wines made for the end of the meal — Sauternes, Tokaji, Ice Wine, late-harvest Riesling, Vin Santo. Match the sweetness level of the wine to the dish.

A regional or producer-specific wine outside our standard reference. Body, acid, and sweetness will tell you most of what you need to know — let the first sip guide the plate.

Southern Rhône's classic fortified sweet white — Muscat à Petits Grains with peach, orange blossom, honey. Pair with fresh fruit or blue cheese.

A regional or producer-specific wine outside our standard reference. Body, acid, and sweetness will tell you most of what you need to know — let the first sip guide the plate.

Dessert · Full · Sweet

Bordeaux's legendary sweet white — Semillon and Sauvignon Blanc hit by noble rot, then patiently fermented. Honey, apricot, candied citrus, and a finish that lasts a small eternity. Pair with foie gras, blue cheese, or a fruit tart.

Fortified · Full · Sweet

Spanish table wine, broadly — Tempranillo, Garnacha, or a regional blend. Sun-soaked, food-friendly, increasingly remarkable for the price.