Cantaloupe

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

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

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 +1 more Cantaloupe · Proscuitto, Cantaloupe · Cantaloupe And Proscuitto · Proscuitto With Cantaloupe

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

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 · Grilled Swordfish With Cantaloupe Salsa

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.

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 · Medium · Dry

Shorthand for Cabernet Sauvignon — full-bodied, structured red wine with notes of black currant, graphite, and cedar. The classic steakhouse choice.

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.

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.