Mozzarella 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 Mozzarella Cheese · Buffalo Mozzarella Cheese · Tomato And Mozzarella Cheese Souffle +2 more Mozzarella Cheese · Buffalo Mozzarella Cheese · Tomato And Mozzarella Cheese Souffle · Stuffed Mushrooms With Mozzarella Cheese And Bread Crumbs · House-roasted Portobello Mushrooms, Fresh Mozzarella And Podda Cheese, Red Wine Vinaigrette And Ove

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 Mozzarella Cheese · Buffalo Mozzarella Cheese · Tomato And Mozzarella Cheese Souffle +2 more Mozzarella Cheese · Buffalo Mozzarella Cheese · Tomato And Mozzarella Cheese Souffle · Stuffed Mushrooms With Mozzarella Cheese And Bread Crumbs · House-roasted Portobello Mushrooms, Fresh Mozzarella And Podda Cheese, Red Wine Vinaigrette And Ove

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 Mozzarella Cheese · Buffalo Mozzarella Cheese · Tomato And Mozzarella Cheese Souffle +2 more Mozzarella Cheese · Buffalo Mozzarella Cheese · Tomato And Mozzarella Cheese Souffle · Stuffed Mushrooms With Mozzarella Cheese And Bread Crumbs · House-roasted Portobello Mushrooms, Fresh Mozzarella And Podda Cheese, Red Wine Vinaigrette And Ove

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 Mozzarella Cheese · Buffalo Mozzarella Cheese · Tomato And Mozzarella Cheese Souffle

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 Smoked Mozzarella Cheese · Tomato And Mozzarella Cheese · Tomato And Mozzarella Cheese Souffle

Red · Medium · Dry

Pinot Noir (red) or Chardonnay (white) from the world's most expensive dirt. Translucent, perfumed, ethereal at the top of the hierarchy; honest and pleasant lower down. Drink slowly, with reverence.

Works with Stuffed Mushrooms With Mozzarella Cheese And Bread Crumbs · House-roasted Portobello Mushrooms, Fresh Mozzarella And Podda Cheese, Red Wine Vinaigrette And Ove

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 Tomato And Mozzarella Cheese · Mozzarella (italian Semi Soft Cows Cheese)

Red · Medium · Dry

The soul of Tuscany — bright red cherry, dried herbs, and a savory line of acidity that craves tomato sauce. Chianti is the everyday face; Brunello is its serious cousin.

Works with Stuffed Mushrooms With Mozzarella Cheese And Bread Crumbs · House-roasted Portobello Mushrooms, Fresh Mozzarella And Podda Cheese, Red Wine Vinaigrette And Ove

White · Medium · Dry

Chardonnay grown on Burgundy's chalkiest soils, almost never oaked. Lean, steely, oyster-shell minerality; a wine that tastes like a place. The wine for shellfish, full stop.

White · Medium · Off-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 · 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.