Sage Brown Butter 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 Sage Brown Butter Sauce · Pasta With Sage Browned Butter Sauce · Mushroom Ravioli With Sage Brown Butter Sauce +1 more Sage Brown Butter Sauce · Pasta With Sage Browned Butter Sauce · Mushroom Ravioli With Sage Brown Butter Sauce · Pan Seared Salmon With Sage Browned Butter 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 Sage Brown Butter Sauce · Pasta With Sage Browned Butter Sauce · Pan Seared Salmon With Sage Browned Butter 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 Sage Brown Butter Sauce · Pan Seared Salmon With Sage Browned Butter Sauce · Pumpkin Cannolli With Sage And Brown Butter 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.

Works with Mushroom Ravioli With Sage Brown Butter Sauce · Pumpkin Cannolli With Sage And Brown Butter Sauce

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 Pan Seared Salmon With Sage Browned Butter Sauce · Pumpkin Cannolli With Sage And Brown Butter Sauce

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.

White · Medium · Dry

Pacific Northwest Sémillon — Washington and California's quiet white grape, with waxy texture, lemon curd, and the structure to age.

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.

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.

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.

Piedmont's northern answer to Barolo — pure Nebbiolo from volcanic soils, all rose, tar, and structure. The connoisseur's value Nebbiolo.

White · Medium · Dry

Austria's national white — green apple, white pepper, faint celery; lean acid, medium body, and an uncanny ability to pair with otherwise wine-hostile vegetables like asparagus and artichoke.