Cantal

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 Cantaloupe Soup · Proscuitto, Cantaloupe · Cantaloupe And Proscuitto +3 more Cantaloupe Soup · Proscuitto, Cantaloupe · Cantaloupe And Proscuitto · Proscuitto With Cantaloupe · Spinach Cantaloupe Salad With Mint · Grilled Swordfish With Cantaloupe Salsa

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 Cantaloupe Soup · Proscuitto, Cantaloupe · Prosciutto & Cantaloupe +2 more Cantaloupe Soup · Proscuitto, Cantaloupe · Prosciutto & Cantaloupe · Cantaloupe And Proscuitto · Proscuitto With Cantaloupe

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 Cantaloupe · Proscuitto, Cantaloupe · Cantaloupe And Proscuitto +2 more Cantaloupe · Proscuitto, Cantaloupe · Cantaloupe And Proscuitto · Proscuitto With Cantaloupe · Cantalope Salad With Balsamic Glaze

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.

Works with Proscuitto, Cantaloupe · Cantaloupe And Proscuitto · Proscuitto With Cantaloupe +1 more Proscuitto, Cantaloupe · Cantaloupe And Proscuitto · Proscuitto With Cantaloupe · Manchego Cheese, Serrano Ham And Cantaloupe

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 Cantaloupe · Cantalope Salad With Balsamic Glaze · Grilled Swordfish With Cantaloupe Salsa

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.

Works with Grilled Swordfish With Cantaloupe Salsa · Manchego Cheese, Serrano Ham And Cantaloupe

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 Prosciutto & Cantaloupe · Grilled Swordfish With Cantaloupe Salsa

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 Cantalope Salad With Balsamic Glaze · Grilled Swordfish With Cantaloupe Salsa

Red · Medium · Dry

Tempranillo-based blend from northern Spain, traditionally oak-aged into something quietly profound. Cherry, dill, vanilla, leather; great with lamb, paella, and aged Manchego.

Works with Cantal · Manchego Cheese, Serrano Ham And Cantaloupe

White · Medium · Dry

A catchall for white wine generally — covers everything from a $10 weeknight pour to grand cru Burgundy. Match the bottle's weight to the food's weight; rarely fails.

Works with Cantalupe · Cantalope

Red · Medium · Dry

The Right Bank's grand commune — Merlot-and-Cabernet-Franc blends with rounder tannins and earlier drinkability than the Médoc. Plum, truffle, leather; food-friendly across decades.

White · Medium · 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.