Potato Chips

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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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 Garlic Potato Chips · Sesame-crusted Seared Ahi With Sweet Potato Chips And Balsamic Reduction · Sesame-crusted Seared Abi With Sweet Potato Chips And Balsamic Reduction +1 more Garlic Potato Chips · Sesame-crusted Seared Ahi With Sweet Potato Chips And Balsamic Reduction · Sesame-crusted Seared Abi With Sweet Potato Chips And Balsamic Reduction · Sesame- Crusted Seared Ahi Tuna With Sweet Potato Chips And Balsamic Reduction

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 Garlic Potato Chips · Sesame-crusted Seared Ahi With Sweet Potato Chips And Balsamic Reduction · Sesame-crusted Seared Abi With Sweet Potato Chips And Balsamic Reduction

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 Garlic Potato Chips · Sesame-crusted Seared Ahi With Sweet Potato Chips And Balsamic Reduction · Sesame-crusted Seared Abi With Sweet Potato Chips And Balsamic Reduction

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.

Works with Potato Chips · Sesame- Crusted Seared Ahi Tuna With Sweet Potato Chips And Balsamic Reduction

White · Light · Off-dry

Washington and Finger Lakes Rieslings split the difference between Mosel delicacy and Alsatian heft — bright stone fruit, modest sweetness, lively acid. A natural with Thai, Indian, and anything off the spice rack.

Sparkling · Light · Dry

California's méthode-traditionnelle sparkling wines — Chardonnay/Pinot Noir-based, brioche-and-citrus, often grown in cool coastal regions. Champagne quality at friendlier prices.

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.

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.

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.

Red · Full · Dry

Spain's Tempranillo turned up to eleven — concentrated, oak-driven, and built for the long haul. The wine that goes with charred steak and a long winter night.

Red · Medium · Dry

Tempranillo-based blend from northern Spain, traditionally oak-aged into something quietly profound. Cherry, dill, vanilla, leather; great with lamb, paella, and aged Manchego.