Goat Cheese Eggplant

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.

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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 Goat Cheese Eggplant · Goat Cheese Roasted Eggplant · Eggplant Goat Cheese +4 more Goat Cheese Eggplant · Goat Cheese Roasted Eggplant · Eggplant Goat Cheese · Eggplant And Goat Cheese · Goat Cheese Stuffed Eggplant With Tomato Sauce · Eggplant With Marinara And Goat Cheese · Stuffed Eggplant With Goat Cheese Ant Tomato

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 Goat Cheese Eggplant · Goat Cheese Roasted Eggplant · Eggplant Goat Cheese +4 more Goat Cheese Eggplant · Goat Cheese Roasted Eggplant · Eggplant Goat Cheese · Eggplant And Goat Cheese · Goat Cheese Stuffed Eggplant With Tomato Sauce · Eggplant With Marinara And Goat Cheese · Stuffed Eggplant With Goat Cheese Ant Tomato

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 Goat Cheese Eggplant · Goat Cheese Roasted Eggplant · Eggplant Goat Cheese +4 more Goat Cheese Eggplant · Goat Cheese Roasted Eggplant · Eggplant Goat Cheese · Eggplant And Goat Cheese · Goat Cheese Stuffed Eggplant With Tomato Sauce · Eggplant With Marinara And Goat Cheese · Stuffed Eggplant With Goat Cheese Ant Tomato

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 Goat Cheese Eggplant · Goat Cheese Roasted Eggplant · Eggplant Goat Cheese +1 more Goat Cheese Eggplant · Goat Cheese Roasted Eggplant · Eggplant Goat Cheese · Eggplant And Goat Cheese

Fortified · Full · Sweet

Fortified red from Portugal's Douro Valley — sweet, warming, and surprisingly versatile. Ruby and LBV are for everyday; Vintage and Tawny are for serious occasions. Pair with blue cheese, walnuts, or just a fire.

Works with Goat Cheese Stuffed Eggplant With Tomato Sauce · Eggplant With Marinara And Goat Cheese · Stuffed Eggplant With Goat Cheese Ant Tomato

White · Light · Off-dry

Washington and Finger Lakes Rieslings split the difference between Mosel delicacy and Alsatian heft — bright stone fruit, modest sweetness, lively acid. A natural with Thai, Indian, and anything off the spice rack.

Works with Roasted Eggplant Soup With Goat Cheese Dumplings · Eggplant, Roasted Pepper, And Goat Cheese Terrine With Parsley Sauce

White · Medium · Dry

California and Pacific Northwest Gewürztraminer — lychee, rose petal, ginger, made riper and fuller than Alsace. The American spicy-food companion.

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.

White · Medium · Off-dry

The Loire's most versatile grape — bone-dry and steely from Savennières, honeyed and ageless from Vouvray. Naturally high acid keeps every style food-friendly.

White · Medium · Dry

Dry German Riesling — increasingly the country's flagship style. Stone fruit, slate minerality, racing acid; pairs beautifully with everything from sushi to schnitzel.

White · Light · Dry

Sancerre's cousin across the Loire — Sauvignon Blanc with a smokier, flintier profile. The 'fumé' in the name refers to that struck-match minerality.