Roasted Red Pepper Sauce

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.

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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 Roasted Red Pepper Pasta Sauce · Fish In Roasted Red Pepper Sauce · Swordfish With A Roasted Red Pepper Sauce +3 more Roasted Red Pepper Pasta Sauce · Fish In Roasted Red Pepper Sauce · Swordfish With A Roasted Red Pepper Sauce · Roasted Root Vegetables Over Pasta With A Red Pepper Sauce · Collard Greens With Roasted Red Pepper Sauce And Peach Chutney · Prosciutto Wrapped Grilled Halibut With A Roasted Red Pepper Sauce

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 Sauce · Roasted Red Pepper Cream Sauce · Fish In Roasted Red Pepper Sauce +1 more Roasted Red Pepper Sauce · Roasted Red Pepper Cream Sauce · Fish In Roasted Red Pepper Sauce · Swordfish With A Roasted Red Pepper Sauce

Red · Medium · Dry

The soul of Tuscany — bright red cherry, dried herbs, and a savory line of acidity that craves tomato sauce. Chianti is the everyday face; Brunello is its serious cousin.

Works with Roasted Red Pepper Pasta Sauce · Pasta Roasted Red Pepper Sauce · Turkey Meatballs W/ Roasted Red Pepper Sauce +1 more Roasted Red Pepper Pasta Sauce · Pasta Roasted Red Pepper Sauce · Turkey Meatballs W/ Roasted Red Pepper Sauce · Roasted Root Vegetables Over Pasta With A Red Pepper Sauce

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.

Works with Roasted Red Pepper Pasta Sauce · Pasta Roasted Red Pepper Sauce · Roasted Root Vegetables Over Pasta With A Red Pepper Sauce

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 Sauce · Roasted Red Pepper Cream Sauce · Collard Greens With Roasted Red Pepper Sauce And Peach Chutney

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 Fish In Roasted Red Pepper Sauce · Swordfish With A Roasted Red Pepper Sauce

Red · Medium · Dry

Piedmont's everyday red and Italy's secret food wine — high acid, low tannins, juicy red cherry, and a touch of earth. Pairs effortlessly with anything red-sauce.

Works with Roasted Red Pepper Pasta Sauce · Roasted Root Vegetables Over Pasta With A Red Pepper Sauce

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 Roasted Red Pepper Sauce · Roasted Red Pepper Cream Sauce

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 Fish In Roasted Red Pepper Sauce · Swordfish With A Roasted Red Pepper Sauce

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 Sauce · Roasted Red Pepper Cream Sauce

White · Medium · Dry

California and Pacific Northwest Gewürztraminer — lychee, rose petal, ginger, made riper and fuller than Alsace. The American spicy-food companion.