Wines that pair with

Chamois Marinated In Honey And Dry White Wine With Baked Polenta With Sage

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Cava

Interesting

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.

Why it works with Chamois Marinated In Honey And Dry White Wine With Baked Polenta With Sage

Bubbles refresh any palate — the default sparkling backup for unfamiliar territory.

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Chardonnay

Classic

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.

Why it works with Chamois Marinated In Honey And Dry White Wine With Baked Polenta With Sage

An all-purpose white — body, fruit, and acid in balance for varied food.

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Pinot Noir

Classic

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.

Why it works with Chamois Marinated In Honey And Dry White Wine With Baked Polenta With Sage

A versatile light red — works across more dishes than any other red.

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Rosé

Classic

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.

Why it works with Chamois Marinated In Honey And Dry White Wine With Baked Polenta With Sage

Dry rosé is the most food-flexible bottle in the cellar.

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