Calvados

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 Pork With Calvados · Tenderloin With Calvados Sauce · Pork With Apples, Calvados And Apple Cider +2 more Pork With Calvados · Tenderloin With Calvados Sauce · Pork With Apples, Calvados And Apple Cider · Seared Calvados And Orange Bloomom Duck Breast · Sauteed Chicken Breasts In A Calvados And Mushroom Cream 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.

Works with Veal In Calvados · Pork With Calvados · Veal Sweetbread With Calvados +1 more Veal In Calvados · Pork With Calvados · Veal Sweetbread With Calvados · Tenderloin With Calvados Sauce

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.

Works with Veal In Calvados · Pork With Calvados · Veal Sweetbread With Calvados +1 more Veal In Calvados · Pork With Calvados · Veal Sweetbread With Calvados · Tenderloin With Calvados Sauce

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 Pork With Calvados · Apple Mousse With Calvados · Apple Mousse With Calvados Cream +1 more Pork With Calvados · Apple Mousse With Calvados · Apple Mousse With Calvados Cream · Apple Mousse With Calvados Cream.

Red · Full · Dry

Shiraz's more reserved European cousin — Northern Rhône style, all violets, black olive, and white pepper. Less brawn, more poise; pairs as well with lamb as with peppered duck breast.

Works with Veal In Calvados · Pork With Calvados · Veal Sweetbread With Calvados +1 more Veal In Calvados · Pork With Calvados · Veal Sweetbread With Calvados · Tenderloin With Calvados Sauce

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 Apple Mousse With Calvados · Apple Mousse With Calvados Cream · Apple Mousse With Calvados Cream.

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.

Works with Apple Mousse With Calvados · Apple Mousse With Calvados Cream · Apple Mousse With Calvados Cream.

Fortified · Full · Sweet

Port aged in cask for years, taking on nutty, caramel, dried-fruit character. The 10-, 20-, 30-, and 40-year designations are the most reliable indicators of style.

Works with Apple Mousse With Calvados · Apple Mousse With Calvados Cream · Apple Mousse With Calvados Cream.

Fortified · Full · Sweet

Port from a single declared year, aged in bottle for decades. Dense, structured, ageless; the pinnacle of fortified wine.

Works with Apple Mousse With Calvados · Apple Mousse With Calvados Cream · Apple Mousse With Calvados Cream.

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 Seared Calvados And Orange Bloomom Duck Breast · Sauteed Chicken Breasts In A Calvados And Mushroom Cream Sauce

Red · Medium · Dry

Cabernet's softer sibling — plum, black cherry, and a whisper of chocolate, framed by rounder tannins and earlier drinkability. The wine that built Pomerol and the one to reach for when Cabernet feels like overkill.

Works with Tenderloin With Calvados Sauce · Pork With Apples, Calvados And Apple Cider

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 Seared Calvados And Orange Bloomom Duck Breast · Sauteed Chicken Breasts In A Calvados And Mushroom Cream Sauce