Goat Cheese Peppers

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 Goat Cheese Peppers · Goat Cheese Red Peppers · Pasta Goat Cheese Roasted Red Peppers +3 more Goat Cheese Peppers · Goat Cheese Red Peppers · Pasta Goat Cheese Roasted Red Peppers · Roasted Red Peppers Stuffed With Goat Cheese · Roasted Peppers, Asparagus,goat Cheese Served On Spring Mix · Roasted Red Peppers With Pesto And Baby Greens Served With Goat Cheese Toasts

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 Peppers · Goat Cheese Red Peppers · Pasta Goat Cheese Roasted Red Peppers +3 more Goat Cheese Peppers · Goat Cheese Red Peppers · Pasta Goat Cheese Roasted Red Peppers · Roasted Red Peppers Stuffed With Goat Cheese · Roasted Peppers, Asparagus,goat Cheese Served On Spring Mix · Roasted Red Peppers With Pesto And Baby Greens Served With Goat Cheese Toasts

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 Peppers · Goat Cheese Red Peppers · Pasta Goat Cheese Roasted Red Peppers +3 more Goat Cheese Peppers · Goat Cheese Red Peppers · Pasta Goat Cheese Roasted Red Peppers · Roasted Red Peppers Stuffed With Goat Cheese · Roasted Peppers, Asparagus,goat Cheese Served On Spring Mix · Roasted Red Peppers With Pesto And Baby Greens Served With Goat Cheese Toasts

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 Roasted Red Peppers Stuffed With Goat Cheese · Roasted Peppers, Asparagus,goat Cheese Served On Spring Mix · Roasted Red Peppers With Pesto And Baby Greens Served With Goat Cheese Toasts

Provence's coastal white — Marsanne and Clairette blends from a tiny appellation outside Marseille. Bright, mineral, salt-air-tinged; the bouillabaisse wine.

Red · Medium · Dry

Tuscany's everyday red, made from Sangiovese — cherry, leather, and a brisk acidity that makes tomato-based dishes sing. The Classico designation marks the historic heartland and a step up in quality.

Red · Medium · Dry

The soul of Tuscany — bright red cherry, dried herbs, and a savory line of acidity that craves tomato sauce. Chianti is the everyday face; Brunello is its serious cousin.

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.