Cheese And Nuts

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 Cheese And Nuts · Halibut With Parmesan Cheese And Nuts · Goat Cheese, Pine Nuts And Sun Dried Tomatoes +2 more Cheese And Nuts · Halibut With Parmesan Cheese And Nuts · Goat Cheese, Pine Nuts And Sun Dried Tomatoes · Brie And Blue Cabrales Cheese With Dried Fruit, Nuts And Orange Jam · Brie And Blue Cabrales Cheese Served With Dried Fruit Mixed Nuts Orange Jam

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 Cheese And Nuts · Goat Cheese, Pine Nuts And Sun Dried Tomatoes · Brie And Blue Cabrales Cheese With Dried Fruit, Nuts And Orange Jam +2 more Cheese And Nuts · Goat Cheese, Pine Nuts And Sun Dried Tomatoes · Brie And Blue Cabrales Cheese With Dried Fruit, Nuts And Orange Jam · Brie And Blue Cabrales Cheese Served With Dried Fruit Mixed Nuts Orange Jam · Brie And Blue Cabrales Cheese Served With Dried Fruit, Mixed Nuts, And Orange Jam

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 Cheese And Nuts · Goat Cheese, Pine Nuts And Sun Dried Tomatoes · Brie And Blue Cabrales Cheese With Dried Fruit, Nuts And Orange Jam

Fortified · Full · Sweet

Fortified red from Portugal's Douro Valley — sweet, warming, and surprisingly versatile. Ruby and LBV are for everyday; Vintage and Tawny are for serious occasions. Pair with blue cheese, walnuts, or just a fire.

Works with Goat Cheese, Pine Nuts And Sun Dried Tomatoes · Brie And Blue Cabrales Cheese With Dried Fruit, Nuts And Orange Jam

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 Halibut With Parmesan Cheese And Nuts · Brie And Blue Cabrales Cheese Served With Dried Fruit, Mixed Nuts, And Orange Jam

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.

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.

Sparkling · Light · Sweet

Asti's more refined sibling — gently frizzante, only 5-6% alcohol, all peach and orange blossom. The perfect summer dessert wine.

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.

White · Medium · Dry

A medium-bodied dry white in the European tradition — crisp acid, citrus and orchard fruit, a clean mineral finish. Pairs reliably with most lighter dishes.

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.