Capon

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 Capon · Caponata · Roast Capon +8 more Capon · Caponata · Roast Capon · Smoked Capon · Roasted Capon · Capon - Braised · Eggplant Caponata · Balsamic Turkey And Caponata · Grilled Eggplant With Caponata Salsa · Scrambled Eggs With Caponata And Pesto · Fig And Fennel Caponata On Grilled Bread

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 Capon · Caponata · Roast Capon +8 more Capon · Caponata · Roast Capon · Smoked Capon · Roasted Capon · Capon - Braised · Eggplant Caponata · Balsamic Turkey And Caponata · Grilled Eggplant With Caponata Salsa · Scrambled Eggs With Caponata And Pesto · Fig And Fennel Caponata On Grilled Bread

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 Capon · Roast Capon · Smoked Capon +3 more Capon · Roast Capon · Smoked Capon · Roasted Capon · Capon - Braised · Balsamic Turkey And Caponata

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 Capon · Roast Capon · Smoked Capon +3 more Capon · Roast Capon · Smoked Capon · Roasted Capon · Capon - Braised · Balsamic Turkey And Caponata

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 Caponata · Eggplant Caponata · Grilled Eggplant With Caponata Salsa +2 more Caponata · Eggplant Caponata · Grilled Eggplant With Caponata Salsa · Scrambled Eggs With Caponata And Pesto · Fig And Fennel Caponata On Grilled Bread

White · Medium · Dry

Austria's national white — green apple, white pepper, faint celery; lean acid, medium body, and an uncanny ability to pair with otherwise wine-hostile vegetables like asparagus and artichoke.

Works with Caponata · Eggplant Caponata · Scrambled Eggs With Caponata And Pesto +1 more Caponata · Eggplant Caponata · Scrambled Eggs With Caponata And Pesto · Fig And Fennel Caponata On Grilled Bread

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 · Medium · Dry

American Bordeaux-style blend — must use the traditional Bordeaux grape varieties. The flag for serious New World red blending; varies wildly in style.

A regional or producer-specific wine outside our standard reference. Body, acid, and sweetness will tell you most of what you need to know — let the first sip guide the plate.

The largest of the Beaujolais Crus and one of the friendliest — Gamay with juicy red fruit, soft tannins, and an easy charm. The Cru you reach for first.

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.