Honey Baked

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 Honey Baked · Honey Baked Ham · Honey Baked Lentils +12 more Honey Baked · Honey Baked Ham · Honey Baked Lentils · Honey Baked Chicken · Baked Honey Brie · Honey Dijon Baked Chicken · Baked Brie And Honey · Honey Mustard Baked Salmon · Honey Baked Roasted Turkey · Honey Ginger Baked Chicken · Baked Figs W/ Honey · Baked Brie Croute With Honey · Baked Brie Topped With Fruit, Nuts And Honey · Baked Vanilla Cheesecake With Raspberry Jam And Honeycomb · Chamois Marinated In Honey And Dry White Wine With Baked Polenta With Sage

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 Honey Baked · Honey Baked Ham · Honey Baked Lentils +11 more Honey Baked · Honey Baked Ham · Honey Baked Lentils · Honey Baked Chicken · Baked Honey Brie · Honey Dijon Baked Chicken · Honey Mustard Baked Salmon · Honey Baked Roasted Turkey · Honey Ginger Baked Chicken · Baked Figs W/ Honey · Baked Brie Croute With Honey · Baked Brie Topped With Fruit, Nuts And Honey · Baked Vanilla Cheesecake With Raspberry Jam And Honeycomb · Chamois Marinated In Honey And Dry White Wine With Baked Polenta With Sage

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 Honey Baked · Honey Baked Ham · Honey Baked Lentils +7 more Honey Baked · Honey Baked Ham · Honey Baked Lentils · Honey Baked Chicken · Honey Dijon Baked Chicken · Honey Mustard Baked Salmon · Honey Baked Roasted Turkey · Honey Ginger Baked Chicken · Baked Figs W/ Honey · Chamois Marinated In Honey And Dry White Wine With Baked Polenta With Sage

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 Honey-baked Ham · Baked Honey Brie · Baked Brie Croute With Honey +2 more Honey-baked Ham · Baked Honey Brie · Baked Brie Croute With Honey · Baked Brie Topped With Fruit, Nuts And Honey · Baked Vanilla Cheesecake With Raspberry Jam And Honeycomb

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 Honey Baked Chicken · Honey Dijon Baked Chicken · Honey Mustard Baked Salmon +2 more Honey Baked Chicken · Honey Dijon Baked Chicken · Honey Mustard Baked Salmon · Honey Baked Roasted Turkey · Honey Ginger Baked Chicken

Sparkling · Light · Dry

Spain's traditional-method sparkling, made in Catalunya. Crisper and chalkier than Prosecco; remarkable value next to Champagne. Pair with jamón, tortilla, and grilled vegetables.

Works with Honey Baked · Honey Baked Lentils · Baked Figs W/ Honey +1 more Honey Baked · Honey Baked Lentils · Baked Figs W/ Honey · Chamois Marinated In Honey And Dry White Wine With Baked Polenta With Sage

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 Baked Honey Brie · Baked Brie Croute With Honey · Baked Brie Topped With Fruit, Nuts And Honey

White · Medium · Off-dry

Lychee, rose petal, and a touch of ginger; medium-bodied, low-acid, and unmistakable. The wine for any cuisine where the spice cabinet did the heavy lifting.

Works with Honey Baked Ham · Honey Baked Roasted Turkey

Red · Full · Dry

California's brawler — jammy blackberry, brambly spice, and 15% alcohol that hides behind the fruit. Built for ribs, brisket, and anything that came off a grill.

Works with Honey Baked Ham · Honey-baked Ham

Red · Light · Dry

Gamay-based reds from southern Burgundy — light, fruity, food-friendly. The serious Cru bottlings (Morgon, Fleurie, Moulin-à-Vent) drink like Pinot Noir at half the price.

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.

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.