Chili Shrimp

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 Chili Shrimp · Chili Jumbo Shrimp · Shrimp Chilies +3 more Chili Shrimp · Chili Jumbo Shrimp · Shrimp Chilies · Chili Lime Shrimp Cups · Shrimp Filled Chili Relleno With Cheese · Chilled Jumbo Shrimp With Horseradish Chili Sauce

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 Chili Shrimp · Shrimp Chilies · Chili Lime Shrimp Cups +3 more Chili Shrimp · Shrimp Chilies · Chili Lime Shrimp Cups · Shrimp Filled Chili Relleno With Cheese · Chilled Jumbo Shrimp With Horseradish Chili Sauce · Grilled Jumbo Shrimp With Horseradish Chili Sauce

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 Chili Shrimp · Shrimp Chilies · Chili Lime Shrimp Cups +2 more Chili Shrimp · Shrimp Chilies · Chili Lime Shrimp Cups · Shrimp Filled Chili Relleno With Cheese · Chilled Jumbo Shrimp With Horseradish Chili Sauce

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 Chili Shrimp · Shrimp Chilies · Chili Lime Shrimp Cups +2 more Chili Shrimp · Shrimp Chilies · Chili Lime Shrimp Cups · Shrimp Filled Chili Relleno With Cheese · Chilled Jumbo Shrimp With Horseradish Chili Sauce

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 Chili Shrimp · Shrimp Chilies · Chilled Jumbo Shrimp With Horseradish Chili Sauce

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 Chili Lime Shrimp Cups · Shrimp Filled Chili Relleno With Cheese

Red · Light · Dry

Gamay-based reds from southern Burgundy — light, fruity, food-friendly. The serious Cru bottlings (Morgon, Fleurie, Moulin-à-Vent) drink like Pinot Noir at half the price.

White · Medium · Off-dry

Lychee, rose petal, and a touch of ginger; medium-bodied, low-acid, and unmistakable. The wine for any cuisine where the spice cabinet did the heavy lifting.

Red · Full · Dry

California's brawler — jammy blackberry, brambly spice, and 15% alcohol that hides behind the fruit. Built for ribs, brisket, and anything that came off a grill.