Grilled Goat 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 Grilled Goat Cheese · Grilled Zucchini With Goat Cheese · Grilled Pear, Goat Cheese And Bacon Salad +1 more Grilled Goat Cheese · Grilled Zucchini With Goat Cheese · Grilled Pear, Goat Cheese And Bacon Salad · Grilled Goats Cheese On Croutons With Rocket Salad

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 Grilled Goat Cheese · Grilled Zucchini With Goat Cheese · Grilled Pear, Goat Cheese And Bacon Salad +1 more Grilled Goat Cheese · Grilled Zucchini With Goat Cheese · Grilled Pear, Goat Cheese And Bacon Salad · Grilled Goats Cheese On Croutons With Rocket Salad

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 Grilled Goat Cheese · Grilled Zucchini With Goat Cheese · Grilled Pear, Goat Cheese And Bacon Salad +1 more Grilled Goat Cheese · Grilled Zucchini With Goat Cheese · Grilled Pear, Goat Cheese And Bacon Salad · Grilled Goats Cheese On Croutons With Rocket Salad

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 Grilled Zucchini With Goat Cheese · Grilled Goats Cheese On Croutons With Rocket Salad

White · Medium · Dry

Same grape as Pinot Grigio, different attitude — the Alsatian style is richer, fuller, faintly honeyed, with the structure to handle pork, smoked fish, and Asian aromatics.

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.

Red · Full · Dry

Argentina's signature grape: deep purple, plummy, and remarkably smooth for its weight. Soft tannins and a touch of cocoa make it the dinner-party Cabernet alternative — and far easier on the wallet.

White · Medium · Dry

The white grape of the Northern Rhône — full-bodied, peachy, faintly perfumed, with the texture of a quiet Chardonnay. Pairs with anything saffron-tinged or apricot-glazed.

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.

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.

Red · Full · Dry

Shiraz's more reserved European cousin — Northern Rhône style, all violets, black olive, and white pepper. Less brawn, more poise; pairs as well with lamb as with peppered duck breast.

White · Medium · Dry

Sauvignon Blanc from the upper Loire, grown on flint and chalk. Citrus, smoke, and a mineral finish that hints at struck stone. The refined antithesis of New Zealand's tropical SBs.