Salt Baked

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 Salt Baked · Salt Baked Red Snapper · Salt Baked Striped Bass

White · Medium · Dry

Same grape as Pinot Grigio, different attitude — the Alsatian style is richer, fuller, faintly honeyed, with the structure to handle pork, smoked fish, and Asian aromatics.

Works with Salt Baked Chicken · Salt Baked Chicken From Cheese Restaurant

White · Medium · 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 Salt Baked Chicken · Salt Baked Chicken From Cheese Restaurant

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 Salt Baked · Salt Baked Red Snapper

White · Medium · 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 Salt Baked Chicken · Salt Baked Chicken From Cheese Restaurant

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.

Works with Salt Baked Chicken · Salt Baked Chicken From Cheese Restaurant

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 Salt Baked · Salt Baked Red Snapper

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 Salt Baked · Salt Baked Red Snapper

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.

White · Full · Dry

California's flagship white — rounder, riper, and oakier than the Old World original, with tropical fruit, butter, and vanilla. Sonoma Coast and Sta. Rita Hills bottlings are leaner; Napa stays plush.

A regional or producer-specific wine outside our standard reference. Body, acid, and sweetness will tell you most of what you need to know — let the first sip guide the plate.

A wine without a curated reference in our library. Pour a small glass to gauge style, then pair confidently with what the weight and sweetness suggest.