Pepper Jelly

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.

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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.

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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 Pepper Jelly And Brie · Pepper Jelly Tenderloin · Brie Sweet Red Pepper Jelly +4 more Pepper Jelly And Brie · Pepper Jelly Tenderloin · Brie Sweet Red Pepper Jelly · Pork Tenderloin Pepper Jelly · Peppered Jelly And Cream Cheese · Cream Cheese With Red Pepper Jelly · Cream Cheese And Pepper Jelly With Crackers

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 Pepper Jelly And Brie · Brie Sweet Red Pepper Jelly · Chicken And Red Pepper Jelly +3 more Pepper Jelly And Brie · Brie Sweet Red Pepper Jelly · Chicken And Red Pepper Jelly · Peppered Jelly And Cream Cheese · Cream Cheese With Red Pepper Jelly · Cream Cheese And Pepper Jelly With Crackers

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.

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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.

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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 Pepper Jelly · Red Pepper Jelly · Chicken And Red Pepper Jelly +1 more Pepper Jelly · Red Pepper Jelly · Chicken And Red Pepper Jelly · Meatballs In Red Pepper Jelly Sauce

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.

Works with Pepper Jelly · Red Pepper Jelly · Meatballs In Red Pepper Jelly Sauce

Red · Full · Dry

Argentina's signature grape: deep purple, plummy, and remarkably smooth for its weight. Soft tannins and a touch of cocoa make it the dinner-party Cabernet alternative — and far easier on the wallet.

Works with Pepper Jelly Tenderloin · Pork Tenderloin Pepper Jelly

Red · Medium · Dry

Cabernet's softer sibling — plum, black cherry, and a whisper of chocolate, framed by rounder tannins and earlier drinkability. The wine that built Pomerol and the one to reach for when Cabernet feels like overkill.

Works with Pepper Jelly Tenderloin · Pork Tenderloin Pepper Jelly

Red · Full · Dry

Shiraz's more reserved European cousin — Northern Rhône style, all violets, black olive, and white pepper. Less brawn, more poise; pairs as well with lamb as with peppered duck breast.

Works with Pepper Jelly Tenderloin · Pork Tenderloin Pepper Jelly