Roasted Butternut Squash Soup

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 Roasted Butternut Squash Soup With Creme Fraiche · Roasted Butternut Squash And Pear Soup With A Dollop Of Blue Cheese · Roasted Butternut Squash Soup With Sourdough And Smoked Gouda Grilled Cheese

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.

Works with Roasted Butternut Squash Soup With Creme Fraiche · Roasted Butternut Squash And Pear Soup With A Dollop Of Blue Cheese

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 Roasted Butternut Squash Soup With Creme Fraiche · Roasted Butternut Squash Soup With Sourdough And Smoked Gouda Grilled Cheese

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 Roasted Butternut Squash Soup With Creme Fraiche · Roasted Butternut Squash Soup With Ginger Crème Fraiche And Toasted Hazelnuts

Fortified · Medium · Dry

Andalusia's fortified white — runs from bone-dry Fino through nutty Amontillado to syrupy PX. The dry styles pair brilliantly with tapas; the sweet ones replace dessert entirely.

Works with Roasted Butternut Squash Soup With Creme Fraiche · Roasted Butternut Squash And Pear Soup With A Dollop Of Blue Cheese

Red · Medium · Dry

American wines made in the Italian idiom — Sangiovese, Barbera, or Super-Tuscan-style blends from California or Washington. Cherry-driven, food-friendly, often a great value.

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

Piedmont's everyday red — soft, plummy, low-acid, gulpably friendly. The wine you reach for when Barolo feels like a commitment.

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.

Fortified · Full · Sweet

Fortified red from Portugal's Douro Valley — sweet, warming, and surprisingly versatile. Ruby and LBV are for everyday; Vintage and Tawny are for serious occasions. Pair with blue cheese, walnuts, or just a fire.

Fortified · Full · Sweet

Spanish table wine, broadly — Tempranillo, Garnacha, or a regional blend. Sun-soaked, food-friendly, increasingly remarkable for the price.

Sparkling · Light · Dry

A traditional-method sparkling wine — fine bubbles, brisk acid, citrus and toast. The all-purpose celebration wine; equally good as an aperitif.