Rice Salad

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 Rice, Pineapple And Chicken Salad · Caribbean-style Black Bean And Rice Salad

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 Lobster And Rice Noodle Salad · Cape Salad Traditional Lamb Curry Served With Onion Salsa, Buck What Flat Bread And Basmati Rice

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 Chicken Salad With Rice And Pineapple · Cape Salad Traditional Lamb Curry Served With Onion Salsa, Buck What Flat Bread And Basmati Rice

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.

Works with Rice Salad · Cape Salad Traditional Lamb Curry Served With Onion Salsa, Buck What Flat Bread And Basmati Rice

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 Rice Salad · Long Rice Salad With Seafood Yum Shrimp Dressing

White · Medium · Dry

Bordeaux's blending white and Hunter Valley's solo star — waxy texture, lanolin, lemon curd. Ages beautifully into something honeyed without losing its acid backbone.

Works with Lobster And Rice Noodle Salad · Chicken, Mango, And Rice Salad

Red · Light · Dry

Gamay-based reds from southern Burgundy — light, fruity, food-friendly. The serious Cru bottlings (Morgon, Fleurie, Moulin-à-Vent) drink like Pinot Noir at half the price.

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

Marlborough's signature wine — passionfruit, grapefruit, cut grass, gooseberry, with a snap of acid that practically clears the palate. Loud, refreshing, unmistakable.

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.

White · Light · Dry

Marche's quietly excellent white — apple and almond, a faint bitterness on the finish, and unusual ageability for an Italian white. Try the Castelli di Jesi Riserva.

White · Medium · Dry

A medium-bodied dry white in the European tradition — crisp acid, citrus and orchard fruit, a clean mineral finish. Pairs reliably with most lighter dishes.