Quesadillas

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 Beef Quesadillas · Steak Quesadillas · Shrimp Quesadillas +7 more Beef Quesadillas · Steak Quesadillas · Shrimp Quesadillas · Chicken Quesadillas · Goat Cheese Quesadillas · Jerk Chicken Quesadillas · Pumpkin & Feta Quesadillas · Smoked Chicken Quesadillas · Pumpkin And Feta Quesadillas · Quesadillas With Cheese And Mushrooms

White · Light · Dry

Galicia's gift to summer — citrus, peach, salt air, and acid like a knife. Made for shellfish, paella, and any dish that involves the sea.

Works with Beef Quesadillas · Steak Quesadillas · Shrimp Quesadillas +6 more Beef Quesadillas · Steak Quesadillas · Shrimp Quesadillas · Goat Cheese Quesadillas · Jerk Chicken Quesadillas · Pumpkin & Feta Quesadillas · Smoked Chicken Quesadillas · Pumpkin And Feta Quesadillas · Quesadillas With Cheese And Mushrooms

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.

Works with Beef Quesadillas · Steak Quesadillas · Shrimp Quesadillas +6 more Beef Quesadillas · Steak Quesadillas · Shrimp Quesadillas · Goat Cheese Quesadillas · Jerk Chicken Quesadillas · Pumpkin & Feta Quesadillas · Smoked Chicken Quesadillas · Pumpkin And Feta Quesadillas · Quesadillas With Cheese And Mushrooms

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.

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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.

Works with Quesadillas · Jerk Chicken Quesadillas · Quesadillas With Cheese And Mushrooms

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.

Works with Roasted Asparagus And Red Onion Quesadillas · Spicy Chicken, Eggplant And Red Onion Quesadillas

White · Light · Dry

California's take — riper than Sancerre, calmer than Marlborough, with grapefruit, melon, and a clean mineral finish. The everyday white that pairs with almost anything green or briny.

Works with Shrimp And Tomatillo Quesadillas · Chicken And Mushroom Quesadillas

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 Crab And Tomato Quesadillas · Quesadillas With Smoked Mussels, Havarti, And Roasted Red Peppers

White · Medium · Dry

Chardonnay grown on Burgundy's chalkiest soils, almost never oaked. Lean, steely, oyster-shell minerality; a wine that tastes like a place. The wine for shellfish, full stop.

Works with Roasted Asparagus And Red Onion Quesadillas · Spicy Chicken, Eggplant And Red Onion Quesadillas

White · Light · Dry

Sancerre's cousin across the Loire — Sauvignon Blanc with a smokier, flintier profile. The 'fumé' in the name refers to that struck-match minerality.

Works with Crab And Tomato Quesadillas · Shrimp And Tomatillo Quesadillas

White · Medium · Dry

Sauvignon Blanc from the upper Loire, grown on flint and chalk. Citrus, smoke, and a mineral finish that hints at struck stone. The refined antithesis of New Zealand's tropical SBs.

Works with Shrimp And Tomatillo Quesadillas · Spicy Chicken, Eggplant And Red Onion Quesadillas