Jambalaya Chicken

White · Light · Off-dry

Aromatic, racy, and shapeshifting — bone-dry in Alsace, off-dry on the Mosel, syrupy and ageless when late-harvested. The single most versatile wine for spicy food on earth.

Works with Jambalaya (shrimp, Chicken,sausage) · Chicken And Shrimp Jambalaya · Chicken/sausage/pork Jambalaya +4 more Jambalaya (shrimp, Chicken,sausage) · Chicken And Shrimp Jambalaya · Chicken/sausage/pork Jambalaya · Shrimp Chicken Sausage Jambalaya · Chicken Smoked Sausage Jambalaya · Chicken And Sausage Creole Jambalaya · Chicken Sausage And Shrimp Jambalaya

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 Jambalaya (shrimp, Chicken,sausage) · Chicken And Shrimp Jambalaya · Chicken/sausage/pork Jambalaya +3 more Jambalaya (shrimp, Chicken,sausage) · Chicken And Shrimp Jambalaya · Chicken/sausage/pork Jambalaya · Shrimp Chicken Sausage Jambalaya · Chicken Smoked Sausage Jambalaya · Chicken Sausage And Shrimp Jambalaya

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 Jambalaya (shrimp, Chicken,sausage) · Chicken And Shrimp Jambalaya · Chicken/sausage/pork Jambalaya +3 more Jambalaya (shrimp, Chicken,sausage) · Chicken And Shrimp Jambalaya · Chicken/sausage/pork Jambalaya · Shrimp Chicken Sausage Jambalaya · Chicken Smoked Sausage Jambalaya · Chicken Sausage And Shrimp Jambalaya

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 Jambalaya (shrimp, Chicken,sausage) · Chicken And Shrimp Jambalaya · Chicken/sausage/pork Jambalaya +3 more Jambalaya (shrimp, Chicken,sausage) · Chicken And Shrimp Jambalaya · Chicken/sausage/pork Jambalaya · Shrimp Chicken Sausage Jambalaya · Chicken Smoked Sausage Jambalaya · Chicken Sausage And Shrimp Jambalaya

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 Jambalaya (shrimp, Chicken,sausage) · Chicken And Shrimp Jambalaya · Shrimp Chicken Sausage Jambalaya +1 more Jambalaya (shrimp, Chicken,sausage) · Chicken And Shrimp Jambalaya · Shrimp Chicken Sausage Jambalaya · Chicken Sausage And Shrimp Jambalaya

White · Light · Dry

California's take — riper than Sancerre, calmer than Marlborough, with grapefruit, melon, and a clean mineral finish. The everyday white that pairs with almost anything green or briny.

Works with Chicken Sausage Jambalaya · Chicken And Sausage Jambalaya · Chicken And Sausage Creole Jambalaya

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.

Works with Chicken Sausage Jambalaya · Chicken And Sausage Jambalaya · Chicken And Sausage Creole Jambalaya

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.

Works with Chicken Sausage Jambalaya · Chicken And Sausage Jambalaya · Chicken And Sausage Creole Jambalaya

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 Chicken/sausage/pork Jambalaya · Chicken Smoked Sausage Jambalaya

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.

Works with Jambalaya Chicken · Chicken Jambalaya

Red · Medium · Dry

Tempranillo-based blend from northern Spain, traditionally oak-aged into something quietly profound. Cherry, dill, vanilla, leather; great with lamb, paella, and aged Manchego.

An uncatalogued varietal or single-vineyard wine. Taste before pairing: assess color, weight, and any obvious sweetness, then plate accordingly.