Roasted Red Pepper Soup

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 Red Pepper Soup · Roasted Red Pepper Soup With Cumin · Roasted Red Pepper And Tomato Soup +1 more Roasted Red Pepper Soup · Roasted Red Pepper Soup With Cumin · Roasted Red Pepper And Tomato Soup · Fresh Roasted Red Pepper Soup Served With Assorted Prepared Red Peppers

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 Red Pepper Soup · Roasted Red Pepper Soup With Cumin · Roasted Red Pepper And Tomato Soup +1 more Roasted Red Pepper Soup · Roasted Red Pepper Soup With Cumin · Roasted Red Pepper And Tomato Soup · Fresh Roasted Red Pepper Soup Served With Assorted Prepared Red Peppers

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 Red Pepper Soup · Roasted Red Pepper Soup With Cumin · Roasted Red Pepper And Tomato Soup +1 more Roasted Red Pepper Soup · Roasted Red Pepper Soup With Cumin · Roasted Red Pepper And Tomato Soup · Fresh Roasted Red Pepper Soup Served With Assorted Prepared Red Peppers

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 Red Pepper Soup · Roasted Red Pepper Soup With Cumin · Roasted Red Pepper And Tomato Soup +1 more Roasted Red Pepper Soup · Roasted Red Pepper Soup With Cumin · Roasted Red Pepper And Tomato Soup · Fresh Roasted Red Pepper Soup Served With Assorted Prepared Red Peppers

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 Red Pepper Soup · Roasted Red Pepper Soup With Cumin · Fresh Roasted Red Pepper Soup Served With Assorted Prepared Red Peppers

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.

Red · Medium · Dry

California's signature red — jammy, brambly, often 15% alcohol, with notes of blackberry, black pepper, and dried herb. Built for ribs and brisket.

Red · Medium · Dry

Tuscany's everyday red, made from Sangiovese — cherry, leather, and a brisk acidity that makes tomato-based dishes sing. The Classico designation marks the historic heartland and a step up in quality.

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.

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.