Sauce Tomato Shrimp

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 Sauce Tomato Shrimp · Sauce Tomato, Shrimp, Basil · Shrimp In Tomato Sauce +5 more Sauce Tomato Shrimp · Sauce Tomato, Shrimp, Basil · Shrimp In Tomato Sauce · Baked Shrimp In Tomato Sauce · Shrimp With Spicy Tomato Sauce · Shrimp With An Orange Tomato Sauce. · Shrimp And Sea Scallops In Tomato Sauce · Portabella Mushroom Crostini With Sautéed Shrimp In Tomato 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 Sauce Tomato Shrimp · Sauce Tomato, Shrimp, Basil · Shrimp In Tomato Sauce +4 more Sauce Tomato Shrimp · Sauce Tomato, Shrimp, Basil · Shrimp In Tomato Sauce · Baked Shrimp In Tomato Sauce · Shrimp With Spicy Tomato Sauce · Shrimp With An Orange Tomato Sauce. · Shrimp And Sea Scallops In Tomato 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 Sauce Tomato Shrimp · Sauce Tomato, Shrimp, Basil · Shrimp In Tomato Sauce +4 more Sauce Tomato Shrimp · Sauce Tomato, Shrimp, Basil · Shrimp In Tomato Sauce · Baked Shrimp In Tomato Sauce · Shrimp With Spicy Tomato Sauce · Shrimp With An Orange Tomato Sauce. · Shrimp And Sea Scallops In Tomato 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 Sauce Tomato Shrimp · Sauce Tomato, Shrimp, Basil · Baked Shrimp In Tomato Sauce +1 more Sauce Tomato Shrimp · Sauce Tomato, Shrimp, Basil · Baked Shrimp In Tomato Sauce · Shrimp With Spicy Tomato 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 Shrimp In Tomato Sauce · Shrimp With An Orange Tomato Sauce. · Shrimp And Sea Scallops In Tomato Sauce

White · Light · Dry

Sancerre's cousin across the Loire — Sauvignon Blanc with a smokier, flintier profile. The 'fumé' in the name refers to that struck-match minerality.

Works with Pasta With Tomato Sauce And Shrimp · Rigatoni With Shrimp In Tomato And Feta Sauce · Gemelli With Shrimp, Tomatoes And Walnut-parsley Sauce

White · Medium · Dry

Sauvignon Blanc from the upper Loire, grown on flint and chalk. Citrus, smoke, and a mineral finish that hints at struck stone. The refined antithesis of New Zealand's tropical SBs.

Works with Pasta With Tomato Sauce And Shrimp · Rigatoni With Shrimp In Tomato And Feta Sauce · Gemelli With Shrimp, Tomatoes And Walnut-parsley 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.

Works with Rigatoni With Shrimp In Tomato And Feta Sauce · Gemelli With Shrimp, Tomatoes And Walnut-parsley Sauce

White · Light · Dry

Marche's quietly excellent white — apple and almond, a faint bitterness on the finish, and unusual ageability for an Italian white. Try the Castelli di Jesi Riserva.

Works with Pasta With Tomato Sauce And Shrimp · Shrimp Phyllo Purses With Tomato Chermoula Sauce

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 · 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.