Peppers Stuffed

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 · 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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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.

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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.

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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.

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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.

Works with Turkey Stuffed Peppers · Shrimp Stuffed Poblano Peppers · Roasted Sweet Peppers Stuffed With Garlic Dip +3 more Turkey Stuffed Peppers · Shrimp Stuffed Poblano Peppers · Roasted Sweet Peppers Stuffed With Garlic Dip · Stuffed Chicken With Feta Cheese And Red Peppers · Roasted Poblano Peppers Stuffed With Chicken And Queso Fresh · Roased Poblano Peppers Stuffed With Chicken And Queso Fresca

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 · 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 Turkey Stuffed Peppers · Stuffed Jalapeno Peppers · Stuffed Peppers With Couscous, Pine Nuts, And Feta

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 Stuffed Peppers · Shrimp Stuffed Poblano Peppers · Roasted Sweet Peppers Stuffed With Garlic Dip

White · Light · Off-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.

Works with Stuffed Jalapeno Peppers · Stuffed Bell Peppers Cajun Style · Chorizo/cherry Tomato Stuffed Peppers

Red · Full · Dry

California's brawler — jammy blackberry, brambly spice, and 15% alcohol that hides behind the fruit. Built for ribs, brisket, and anything that came off a grill.

Works with Stuffed Peppers · Stuffed Bell Peppers Cajun Style · Stuffed Yellow Peppers With Sausage

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.

Works with Peppers Roasted Or Stuffed · Stuffed Or Roasted Sweet Peppers