Gruyere Cheese

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 Gruyere Cheese Fondue · Gruyere Cheese Soufflé · Gruyere Cheese Potatoes +3 more Gruyere Cheese Fondue · Gruyere Cheese Soufflé · Gruyere Cheese Potatoes · Smoked Salmon And Gruyere Cheese · Carmelized Onion And Gruyere Cheese · French Onion Soup With Gruyere Cheese

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 Gruyere Cheese Tarts · Gruyere Cheese Potatoes · Smoked Salmon And Gruyere Cheese +1 more Gruyere Cheese Tarts · Gruyere Cheese Potatoes · Smoked Salmon And Gruyere Cheese · Carmelized Onion And Gruyere Cheese

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 Gruyere Cheese Tarts · Gruyere Cheese Potatoes · Smoked Salmon And Gruyere Cheese +1 more Gruyere Cheese Tarts · Gruyere Cheese Potatoes · Smoked Salmon And Gruyere Cheese · Carmelized Onion And Gruyere Cheese

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 Gruyere Cheese Tarts · Gruyere Cheese Potatoes · Carmelized Onion And Gruyere Cheese

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 Gruyere Cheese Soufflé · Smoked Salmon And Gruyere Cheese · French Onion Soup With Gruyere Cheese

Red · Full · Dry

The classical red blend — Cabernet Sauvignon, Merlot, and friends — from southwest France. Black currant, cedar, tobacco; serious structure; rewards patience and decanting.

Works with Gruyere Cheese Soufflé · French Onion Soup With Gruyere Cheese

Red · Medium · Dry

Pinot Noir (red) or Chardonnay (white) from the world's most expensive dirt. Translucent, perfumed, ethereal at the top of the hierarchy; honest and pleasant lower down. Drink slowly, with reverence.

Works with Gruyere Cheese Soufflé · French Onion Soup With Gruyere Cheese

Red · Medium · 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.

Works with Gruyere Cheese Soufflé · French Onion Soup With Gruyere Cheese

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 Gruyere Cheese Potatoes · Smoked Salmon And Gruyere Cheese

Provence's most serious red — Mourvèdre-dominated, structured, savory, with notes of black olive, leather, and Mediterranean herb. The age-worthy alternative to a southern Rhône.

Provence rosé at its most classic — pale, dry, Mediterranean, with strawberry, citrus, and a saline finish. The wine of Provençal lunches.

Sparkling · Light · Sweet

Asti's more refined sibling — gently frizzante, only 5-6% alcohol, all peach and orange blossom. The perfect summer dessert wine.