Butter Poached

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.

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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 Poached Chicken · Butter Poached Lobster · Poached Salmon Butter +3 more Butter Poached Chicken · Butter Poached Lobster · Poached Salmon Butter · Butter Poached Chilean Sea Bass With Saffron Filet And Spring Peas · Ravioli Wth Chard/ricotta With Poached Duck Egg Filling With White Truffle Butter Sauce · Ravioli Wth Chard/ricotta Filling With Poached Duck Egg Filling With White Truffle Butter Sauce

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 Butter Poached · Butter Poached Chicken · Poached Salmon Butter +2 more Butter Poached · Butter Poached Chicken · Poached Salmon Butter · Ravioli Wth Chard/ricotta With Poached Duck Egg Filling With White Truffle Butter Sauce · Ravioli Wth Chard/ricotta Filling With Poached Duck Egg Filling With White Truffle Butter 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.

Works with Butter Poached Lobster · Poached Salmon Butter · Butter Poached Chilean Sea Bass With Saffron Filet And Spring Peas

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 Butter Poached · Butter Poached Chicken · Poached Salmon Butter

Red · Medium · Dry

Pinot Noir (red) or Chardonnay (white) from the world's most expensive dirt. Translucent, perfumed, ethereal at the top of the hierarchy; honest and pleasant lower down. Drink slowly, with reverence.

Works with Ravioli Wth Chard/ricotta With Poached Duck Egg Filling With White Truffle Butter Sauce · Ravioli Wth Chard/ricotta Filling With Poached Duck Egg Filling With White Truffle Butter Sauce

Red · Medium · Dry

The blend of Grenache, Syrah, and Mourvèdre that fills every wine list in France for a reason — friendly, peppery, slightly rustic, made to wash down anything from grilled vegetables to lamb stew.

Works with Ravioli Wth Chard/ricotta With Poached Duck Egg Filling With White Truffle Butter Sauce · Ravioli Wth Chard/ricotta Filling With Poached Duck Egg Filling With White Truffle Butter 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 Butter Poached Lobster · Butter Poached Chilean Sea Bass With Saffron Filet And Spring Peas

White · Light · Dry

Galicia's gift to summer — citrus, peach, salt air, and acid like a knife. Made for shellfish, paella, and any dish that involves the sea.

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.

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.

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.