Prosciutto Salad

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 Prosciutto Salad · Arugula And Prosciutto Salad · Prosciutto Fig And Mozzarella Salad

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 Prosciutto Salad · Arugula And Prosciutto Salad · Prosciutto Fig And Mozzarella Salad

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 Prosciutto Salad · Arugula And Prosciutto Salad · Prosciutto Fig And Mozzarella Salad

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 Prosciutto Salad · Arugula And Prosciutto Salad · Prosciutto Fig And Mozzarella Salad

Red · Medium · 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 Fig Prosciutto Arugula Salad · Fig Prosciutto Arugula Salad With Parmesan Shavings

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 Arugula And Prosciutto Salad · Prosciutto Fig And Mozzarella Salad

Provence's most serious red — Mourvèdre-dominated, structured, savory, with notes of black olive, leather, and Mediterranean herb. The age-worthy alternative to a southern Rhône.

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

Provence rosé at its most classic — pale, dry, Mediterranean, with strawberry, citrus, and a saline finish. The wine of Provençal lunches.

Red · Medium · Dry

The blend of Grenache, Syrah, and Mourvèdre that fills every wine list in France for a reason — friendly, peppery, slightly rustic, made to wash down anything from grilled vegetables to lamb stew.

Piedmont's pop wine — Dolcetto from the same region as Barolo, made for joyful weekday drinking. Plum, almond, soft tannins.

Southwest France's quiet treasure — both bone-dry and lusciously sweet wines from the Gros and Petit Manseng grapes. The sweet bottlings are world-class.