Wines that pair with
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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 Citrus-flavored Sauce
Light reds like Pinot Noir pair flexibly with Citrus-flavored Sauce — soft tannins, bright acid, food-friendliness.
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.
Why it works with Citrus-flavored Sauce
Sauvignon Blanc's bright acid lifts Citrus-flavored Sauce cleanly — the lean white strategy.
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