Cider-brined Pork Chops With Cream Leeks And Apples

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.

Red · Medium · Dry

A catchall for red wine generally — covers everything from a $12 weeknight pour to first-growth Bordeaux. Match the bottle's weight to the food's weight and you'll rarely go wrong.

Rosé · Light · Dry

The blend of Grenache, Syrah, and Mourvèdre that fills every wine list in France for a reason — friendly, peppery, slightly rustic, made to wash down anything from grilled vegetables to lamb stew.

Red · Medium · Dry

Bordeaux's serious white tradition — Semillon-Sauvignon blends, often barrel-aged, with citrus, white peach, beeswax, and the structure to age for decades.