Nutmeg

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 Pumpkin Soup With Nutmeg · Cauliflower Soup With Nutmeg · Cream Of Pumpkin Soup With Nutmeg +2 more Pumpkin Soup With Nutmeg · Cauliflower Soup With Nutmeg · Cream Of Pumpkin Soup With Nutmeg · Pigeon Ravioli With Nutmeg Butter Sauce · Spiced Pumpkin Honey Bread (with Cinnamon, Clove, Nutmeg, Ginger)

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 Pumpkin Soup With Nutmeg · Cauliflower Soup With Nutmeg · Cream Of Pumpkin Soup With Nutmeg +1 more Pumpkin Soup With Nutmeg · Cauliflower Soup With Nutmeg · Cream Of Pumpkin Soup With Nutmeg · Spiced Pumpkin Honey Bread (with Cinnamon, Clove, Nutmeg, Ginger)

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 Pumpkin Soup With Nutmeg · Cauliflower Soup With Nutmeg · Cream Of Pumpkin Soup With Nutmeg +1 more Pumpkin Soup With Nutmeg · Cauliflower Soup With Nutmeg · Cream Of Pumpkin Soup With Nutmeg · Spiced Pumpkin Honey Bread (with Cinnamon, Clove, Nutmeg, Ginger)

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 Pumpkin Soup With Nutmeg · Cauliflower Soup With Nutmeg · Cream Of Pumpkin Soup With Nutmeg

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 Pumpkin Soup With Nutmeg · Cauliflower Soup With Nutmeg · Cream Of Pumpkin Soup With Nutmeg

Red · Medium · Dry

Piedmont's everyday red and Italy's secret food wine — high acid, low tannins, juicy red cherry, and a touch of earth. Pairs effortlessly with anything red-sauce.

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.

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.

Red · Medium · Dry

Tuscany's everyday red, made from Sangiovese — cherry, leather, and a brisk acidity that makes tomato-based dishes sing. The Classico designation marks the historic heartland and a step up in quality.

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.

Red · Medium · 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.

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.