Pizza Margherita (sliced Mozzarella, Tomatoes, Basil)

Veneto's pale, friendly red — the same Corvina-based blend as Valpolicella, made lighter and fresher. Drinks like a serious rosé; serve slightly chilled.

Veneto's pale, friendly red — the same Corvina-based blend as Valpolicella, made lighter and fresher. Drinks like a serious rosé; serve slightly chilled.

Red · Medium · Dry

The November-released Gamay that became a marketing phenomenon — bright, simple, banana-and-bubblegum, made for immediate drinking. Chill, pour, don't overthink.

Austria's serious red — peppery, dark-fruited, structured, with notes of plum and forest. Drinks like a cross between Pinot Noir and Syrah.

Red · Medium · Dry

The cooler-climate sibling of Cabernet Sauvignon — leaner, more aromatic, with notes of bell pepper, raspberry, and graphite. The Loire's Chinon and Bourgueil do it best.

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.

Red · Medium · Dry

Chile's accidental signature grape — once mistaken for Merlot. Black plum, green pepper, smoky tobacco; mid-weight and friendly with most red-meat dishes.

British shorthand for red Bordeaux — a centuries-old term for Cabernet-Merlot blends from Bordeaux. Always implies elegance over power.

White · Medium · Dry

Campania's most serious white — Fiano with the body of Chardonnay, the minerality of Chablis, and notes of honey, hazelnut, and orange peel. Ages remarkably well.

Red · Medium · Dry

The grape that puts the warmth in southern French reds — strawberry, raspberry, white pepper, and a finish that's all sun and stones. The backbone of Châteauneuf-du-Pape and rosé from Provence.

Italy's pizza wine — slightly sparkling, slightly off-dry, low alcohol, and built to cut through sausage and cheese. The good Emilia-Romagna versions are dry and seriously good.

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.