Sauteed 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.

Works with Sauteed Jumbo Shrimp · Sauteed Mexican Shrimp · Sauteed Veal With Shrimp +2 more Sauteed Jumbo Shrimp · Sauteed Mexican Shrimp · Sauteed Veal With Shrimp · Sauteed Shrimp With Lemon-garlic Butter · Portabella Mushroom Crostini With Sautéed Shrimp In Tomato 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 Sauteed Jumbo Shrimp · Sauteed Mexican Shrimp · Sauteed Veal With Shrimp +1 more Sauteed Jumbo Shrimp · Sauteed Mexican Shrimp · Sauteed Veal With Shrimp · 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 Sauteed Jumbo Shrimp · Chinese Style Sautéed Shrimps Or Prawns · Zucchini Wings Stuffed With Garlic Sautéed Shrimp

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 Sauteed Jumbo Shrimp · Sauteed Mexican Shrimp · Sauteed Veal With Shrimp

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 Sauteed Veal With Shrimp · Chinese Style Sautéed Shrimps Or Prawns

Red · Medium · Dry

Cabernet's softer sibling — plum, black cherry, and a whisper of chocolate, framed by rounder tannins and earlier drinkability. The wine that built Pomerol and the one to reach for when Cabernet feels like overkill.

Works with Sautéed Shrimp Arrabbiata · Chinese Style Sautéed Shrimps Or Prawns

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 · 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.

Red · Medium · Dry

California and Oregon's answer to Burgundy — riper, more upfront fruit than the French original, with cherry, raspberry, and gentle oak. Sonoma and Willamette set the standard.

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.

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.

Red · Light · Dry

Gamay-based reds from southern Burgundy — light, fruity, food-friendly. The serious Cru bottlings (Morgon, Fleurie, Moulin-à-Vent) drink like Pinot Noir at half the price.