Beet Roasted

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 Beet Roasted · Roasted Beet Salad · Roasted Beetroot +4 more Beet Roasted · Roasted Beet Salad · Roasted Beetroot · Roasted Garlic Beets · Roasted Beets And Goat Cheese Salad · Roasted Red And Yellow Beet Salad · Roasted Beet, Fried Shallot And Roquefort

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 Beet Roasted · Roasted Beet Salad · Roasted Beetroot +3 more Beet Roasted · Roasted Beet Salad · Roasted Beetroot · Roasted Garlic Beets · Roasted Beets And Goat Cheese Salad · Roasted Red And Yellow Beet Salad

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 Beet Roasted · Roasted Beets · Roasted Beet Salad +3 more Beet Roasted · Roasted Beets · Roasted Beet Salad · Roasted Beetroot · Roasted Garlic Beets · Roasted Red And Yellow Beet Salad

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 Beet Roasted · Roasted Beet Salad · Roasted Garlic Beets +1 more Beet Roasted · Roasted Beet Salad · Roasted Garlic Beets · Roasted Red And Yellow Beet Salad

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 Roasted Beets · Roasted Beets And Goat Cheese Salad · Roasted Beet, Fried Shallot And Roquefort +1 more Roasted Beets · Roasted Beets And Goat Cheese Salad · Roasted Beet, Fried Shallot And Roquefort · Ostrich Filet,crispy Polenta, Beetroot Puree,fine Beans,roasted Artichokes, Cherry Jus

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 Roasted Beets And Goat Cheese Salad · Roasted Beet, Fried Shallot And Roquefort · Ostrich Filet,crispy Polenta, Beetroot Puree,fine Beans,roasted Artichokes, Cherry Jus

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 Roasted Beets · Roasted Beets And Goat Cheese Salad · Roasted Beet, Fried Shallot And Roquefort

Sparkling · Light · Sweet

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

Works with Roasted Beets With Orange · Ostrich Filet,crispy Polenta, Beetroot Puree,fine Beans,roasted Artichokes, Cherry Jus

White · Light · Off-dry

Aromatic, racy, and shapeshifting — bone-dry in Alsace, off-dry on the Mosel, syrupy and ageless when late-harvested. The single most versatile wine for spicy food on earth.

Works with Roasted Beets With Orange · Ostrich Filet,crispy Polenta, Beetroot Puree,fine Beans,roasted Artichokes, Cherry Jus

Red · Medium · Dry

California and Oregon's answer to Burgundy — riper, more upfront fruit than the French original, with cherry, raspberry, and gentle oak. Sonoma and Willamette set the standard.

White · Light · Off-dry

Washington and Finger Lakes Rieslings split the difference between Mosel delicacy and Alsatian heft — bright stone fruit, modest sweetness, lively acid. A natural with Thai, Indian, and anything off the spice rack.

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.