Parmesan Cream

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 Parmesan Cream · Pasta With Parmesan Cream Sauce · Baked Parmesan And Cream Cheese +2 more Parmesan Cream · Pasta With Parmesan Cream Sauce · Baked Parmesan And Cream Cheese · Pasta Lemon Parmesan Cream Sauce · Mushrooms Stuffed With Cream Cheese And Parmesan, Flavored With Garlic, Cayanne, Onion And Black Pep

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.

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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 Parmesan Cream · Baked Parmesan And Cream Cheese · Mushrooms Stuffed With Cream Cheese And Parmesan, Flavored With Garlic, Cayanne, Onion And Black Pep

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 Pasta With Parmesan Cream Sauce · Pasta Lemon Parmesan Cream Sauce · Portabello And Oyster Mushrooms In A Cream Sauce With Parmesan Cheese, Served Over Bread Egg Noodles

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 Pasta With Parmesan Cream Sauce · Pasta Lemon Parmesan Cream Sauce · Mushrooms Stuffed With Cream Cheese And Parmesan, Flavored With Garlic, Cayanne, Onion And Black Pep

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.

Works with Pasta With Parmesan Cream Sauce · Pasta Lemon Parmesan Cream Sauce

Sparkling · Light · Off-dry

Veneto's everyday sparkler — Glera grape, charmat method, frothier and fruitier than Champagne. Pear, white flowers, easy fun. Made for aperitivo.

Works with Pasta With Parmesan Cream Sauce · Pasta Lemon Parmesan Cream 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.

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.

White · Light · Dry

The Loire's seaside white — Melon de Bourgogne grape, bone-dry, slightly briny, perfectly transparent. The platonic ideal of oyster wine.

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.