Egg Dishes

Sparkling · Light · Dry

The catchall for any wine with bubbles — Champagne, Prosecco, Cava, Crémant, sparkling Shiraz. Match the style to the moment.

Works with Spicy Egg Dishes · Egg Dishes (omelet; Frittata; Souffle) With Cheese · Egg Dishes (omelet; Frittata; Souffle) With Smoked Meat +3 more Spicy Egg Dishes · Egg Dishes (omelet; Frittata; Souffle) With Cheese · Egg Dishes (omelet; Frittata; Souffle) With Smoked Meat · Egg Dishes (omelet; Frittata; Souffle) With Light Herbs · Egg Dishes (omelet; Frittata; Souffle) With Fish/seafood · Egg Dishes (omelet; Frittata; Souffle) With Mildly Flavored Vegetables

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 Egg Dishes · Eggplant Dishes

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 Egg Dishes (omelet; Frittata; Souffle) With Light Herbs · Egg Dishes (omelet; Frittata; Souffle) With Mildly Flavored Vegetables

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 Egg Dishes · Eggplant Dishes

White · Light · Off-dry

Aromatic, racy, and shapeshifting — bone-dry in Alsace, off-dry on the Mosel, syrupy and ageless when late-harvested. The single most versatile wine for spicy food on earth.

Works with Egg Dishes (omelet; Frittata; Souffle) With Smoked Meat · Egg Dishes (omelet; Frittata; Souffle) With Fish/seafood

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 Eggplant Dishes · Egg Dishes (omelet; Frittata; Souffle) With Smoked Meat

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 · 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.