Saltimbocca

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.

Works with Veal Saltimbocca · Pork Saltimbocca · Chicken Saltimbocca With Blue Cheese +1 more Veal Saltimbocca · Pork Saltimbocca · Chicken Saltimbocca With Blue Cheese · Chicken Saltimbocca With Garlic Potatoes

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 Pork Saltimbocca · Quail Saltimbocca · Chicken Saltimbocca With Blue Cheese +1 more Pork Saltimbocca · Quail Saltimbocca · Chicken Saltimbocca With Blue Cheese · Chicken Saltimbocca With Garlic Potatoes

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 Pork Saltimbocca · Quail Saltimbocca · Chicken Saltimbocca With Blue Cheese +1 more Pork Saltimbocca · Quail Saltimbocca · Chicken Saltimbocca With Blue Cheese · Chicken Saltimbocca With Garlic Potatoes

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 Quail Saltimbocca · Chicken Saltimbocca With Blue Cheese · Chicken Saltimbocca With Garlic Potatoes

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 Quail Saltimbocca · Chicken Saltimbocca With Blue Cheese · Chicken Saltimbocca With Garlic Potatoes

Red · Medium · Dry

Sangiovese from Tuscany's historic heartland — denser fruit, longer finish, and a structure that rewards aging. The pizza wine, elevated.

Works with Saltimbocca · Chicken Saltimbocca

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 Saltimbocca · Saltimbocca Alla Romana

Red · Medium · 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

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.

Dessert · Medium · Sweet

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.

Dessert · Medium · Sweet

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.

Red · Full · Dry

Nebbiolo from a single corner of Piedmont, slow-aged into something legendary. Tar and roses, dried cherry, leather; tannins that take a decade to soften. Decant; pair with truffle, braise, or aged hard cheese.