Seafood Stew

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 Spicy Seafood Stew · Tuscan Seafood Stew · Seafood Sausage Stew +4 more Spicy Seafood Stew · Tuscan Seafood Stew · Seafood Sausage Stew · Dominican Seafood Stew · Tomato Based Seafood Stew · Seafood Stew With Coconut Milk · Fish/seafood Stew With Tomato-based 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 Seafood Stew · Spicy Seafood Stew · Tuscan Seafood Stew +3 more Seafood Stew · Spicy Seafood Stew · Tuscan Seafood Stew · Dominican Seafood Stew · Tomato Based Seafood Stew · Seafood Stew With Coconut Milk

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 Spicy Seafood Stew · Tuscan Seafood Stew · Dominican Seafood Stew +2 more Spicy Seafood Stew · Tuscan Seafood Stew · Dominican Seafood Stew · Tomato Based Seafood Stew · Seafood Stew With Coconut Milk

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 Spicy Seafood Stew · Tuscan Seafood Stew · Dominican Seafood Stew +2 more Spicy Seafood Stew · Tuscan Seafood Stew · Dominican Seafood Stew · Tomato Based Seafood Stew · Seafood Stew With Coconut Milk

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.

Works with Tuscan Seafood Stew · Tomato Based Seafood Stew · Seafood Stew With Coconut Milk

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 Seafood Stew · Summer Seafood Stew · Brazilian Seafood Stew

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 Seafood Stew · Brazilian Seafood Stew

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.

Works with Seafood Stew · Brazilian Seafood Stew

Fortified · Medium · Dry

Andalusia's fortified white — runs from bone-dry Fino through nutty Amontillado to syrupy PX. The dry styles pair brilliantly with tapas; the sweet ones replace dessert entirely.

Works with Spicy Seafood Stew · Dominican Seafood Stew

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.

White · Medium · Dry

Australia's flagship white — formerly butter bombs, now often elegant — citrus, white peach, controlled oak from Margaret River and Yarra. The new-style standard.

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.