Grilled Zucchini

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 · Grilled Zucchini Rolls · Grilled Zucchini With Goat Cheese +1 more Grilled Zucchini · Grilled Zucchini Rolls · Grilled Zucchini With Goat Cheese · Grilled Vegetable Ribbons- Zucchini, Japanese Eggplant, Yellow Squash, With A Grilled Tomato Salsa C

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 Zucchini With Goat Cheese · Fusilli With Grilled Chicken And Zucchini · Grilled Vegetable Ribbons- Zucchini, Japanese Eggplant, Yellow Squash, With A Grilled Tomato Salsa C

White · Medium · Dry

Austria's national white — green apple, white pepper, faint celery; lean acid, medium body, and an uncanny ability to pair with otherwise wine-hostile vegetables like asparagus and artichoke.

Works with Grilled Zucchini · Grilled Zucchini Rolls

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 Grilled Zucchini · Grilled Zucchini Rolls

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 Zucchini With Goat Cheese · Grilled Vegetable Ribbons- Zucchini, Japanese Eggplant, Yellow Squash, With A Grilled Tomato Salsa C

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 Grilled Zucchini · Grilled Zucchini Rolls

White · Full · Dry

California's flagship white — rounder, riper, and oakier than the Old World original, with tropical fruit, butter, and vanilla. Sonoma Coast and Sta. Rita Hills bottlings are leaner; Napa stays plush.

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.

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.

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.

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 · 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.