Butter Garlic Lemon Sauce

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 Butter Garlic Lemon Sauce · Broiled Oysters In Garlic Lemon Butter Sauce · Veal Scallopine With Lemon Garlic Butter Sauce And Capers

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 Broiled Oysters In Garlic Lemon Butter Sauce · Veal Scallopine With Lemon Garlic Butter Sauce And Capers

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 Broiled Oysters In Garlic Lemon Butter Sauce · Veal Scallopine With Lemon Garlic Butter Sauce And Capers

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 Butter Garlic Lemon Sauce · Broiled Oysters In Garlic Lemon Butter Sauce

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.

Red · Full · Dry

Argentina's signature grape: deep purple, plummy, and remarkably smooth for its weight. Soft tannins and a touch of cocoa make it the dinner-party Cabernet alternative — and far easier on the wallet.

Sparkling · Light · Sweet

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

White · Light · Dry

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

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.

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.