Cheese Roasted Garlic

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 Roasted Garlic · Goat Cheese, Roasted Pepper And Garlic · Roasted Garlic With Goats Cheese +3 more Cheese Roasted Garlic · Goat Cheese, Roasted Pepper And Garlic · Roasted Garlic With Goats Cheese · Roasted Garlic Soup With Parmesan Cheese · Smoked Salmon With Roasted Garlic And Dill Goat Cheese On Baguette · Crostini With Goat & Cream Cheese, Roasted Garlic, Basil & Roasted Red Pepper, Dash Of Aged Balsamic

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 Roasted Garlic · Goat Cheese, Roasted Pepper And Garlic · Roasted Garlic With Goats Cheese +2 more Cheese Roasted Garlic · Goat Cheese, Roasted Pepper And Garlic · Roasted Garlic With Goats Cheese · Smoked Salmon With Roasted Garlic And Dill Goat Cheese On Baguette · Crostini With Goat & Cream Cheese, Roasted Garlic, Basil & Roasted Red Pepper, Dash Of Aged Balsamic

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 Cheese Roasted Garlic · Goat Cheese, Roasted Pepper And Garlic · Roasted Garlic With Goats Cheese +2 more Cheese Roasted Garlic · Goat Cheese, Roasted Pepper And Garlic · Roasted Garlic With Goats Cheese · Smoked Salmon With Roasted Garlic And Dill Goat Cheese On Baguette · Crostini With Goat & Cream Cheese, Roasted Garlic, Basil & Roasted Red Pepper, Dash Of Aged Balsamic

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 Roasted Garlic · Goat Cheese, Roasted Pepper And Garlic · Roasted Garlic With Goats Cheese +1 more Cheese Roasted Garlic · Goat Cheese, Roasted Pepper And Garlic · Roasted Garlic With Goats Cheese · Crostini With Goat & Cream Cheese, Roasted Garlic, Basil & Roasted Red Pepper, Dash Of Aged Balsamic

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 Cheese Roasted Garlic · Goat Cheese, Roasted Pepper And Garlic · Roasted Garlic With Goats Cheese +1 more Cheese Roasted Garlic · Goat Cheese, Roasted Pepper And Garlic · Roasted Garlic With Goats Cheese · Smoked Salmon With Roasted Garlic And Dill Goat Cheese On Baguette

Red · Medium · Dry

Sangiovese from Tuscany's historic heartland — denser fruit, longer finish, and a structure that rewards aging. The pizza wine, elevated.

Works with Roasted Garlic Soup With Parmesan Cheese · Pizza With Roasted Garlic, Bell Peppers And Two Cheese

Red · Medium · 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

California Merlot, when made well — plummy, supple, with a touch of cocoa and earlier drinkability than its Bordeaux cousins. The unfairly maligned dinner-party red.

Red · Medium · Dry

Cabernet's softer sibling — plum, black cherry, and a whisper of chocolate, framed by rounder tannins and earlier drinkability. The wine that built Pomerol and the one to reach for when Cabernet feels like overkill.

Red · Medium · Dry

Australia's signature red — dense, spice-driven, peppery, often pushing 15% alcohol. Barossa makes it brawniest; McLaren Vale, smokier; Hunter, leaner. Built for the grill.

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.

Bordeaux's Left Bank — Cabernet Sauvignon-dominated blends with structure, gravel, and the patience to age. The classic claret profile.