Kielbasa

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 Kielbasa · Kielbasa Stew · Fresh Kielbasa +8 more Kielbasa · Kielbasa Stew · Fresh Kielbasa · Polish Kielbasa · Smoked Kielbasa · Turkey Kielbasa · Grilled Kielbasa · Kielbasa And Sauerkraut · Sauerkraut And Kielbasa · Kielbasa With Whitebeans · Lentil Soup With Turkey Kielbasa

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 Kielbasa · Kielbasa Stew · Fresh Kielbasa +7 more Kielbasa · Kielbasa Stew · Fresh Kielbasa · Polish Kielbasa · Turkey Kielbasa · Grilled Kielbasa · Kielbasa And Sauerkraut · Sauerkraut And Kielbasa · Kielbasa With Whitebeans · Lentil Soup With Turkey Kielbasa

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 Fresh Kielbasa · Polish Kielbasa · Turkey Kielbasa +5 more Fresh Kielbasa · Polish Kielbasa · Turkey Kielbasa · Grilled Kielbasa · Kielbasa And Sauerkraut · Sauerkraut And Kielbasa · Kielbasa With Whitebeans · Lentil Soup With Turkey Kielbasa

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 Fresh Kielbasa · Polish Kielbasa · Grilled Kielbasa +3 more Fresh Kielbasa · Polish Kielbasa · Grilled Kielbasa · Kielbasa And Sauerkraut · Sauerkraut And Kielbasa · Kielbasa With Whitebeans

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.

Works with Ziti With Kielbasa And Sauerkraut · Hoppin' John (black-eyed Peas With Kielbasa)

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 Kielbasa · Turkey Kielbasa

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 Turkey Kielbasa · Lentil Soup With Turkey Kielbasa

Fortified · Medium · Dry

Andalusia's fortified white — runs from bone-dry Fino through nutty Amontillado to syrupy PX. The dry styles pair brilliantly with tapas; the sweet ones replace dessert entirely.

Works with Kielbasa Stew · Lentil Soup With Turkey Kielbasa

White · Medium · 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.

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.

White · Medium · Dry

The Loire's most versatile grape — bone-dry and steely from Savennières, honeyed and ageless from Vouvray. Naturally high acid keeps every style food-friendly.

Red · Medium · Dry

American wines made in the Italian idiom — Sangiovese, Barbera, or Super-Tuscan-style blends from California or Washington. Cherry-driven, food-friendly, often a great value.