Sesame Salad

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 Sesame Salad · Sesame Chicken Salad · Cheese Chicken Salad W Sesame Ginger +1 more Sesame Salad · Sesame Chicken Salad · Cheese Chicken Salad W Sesame Ginger · Sesame Seared Tuna With Asian Salad With Asoy Glaze

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 Sesame Salad · Sesame Chicken Salad · Cheese Chicken Salad W Sesame Ginger +1 more Sesame Salad · Sesame Chicken Salad · Cheese Chicken Salad W Sesame Ginger · Sesame Seared Tuna With Asian Salad With Asoy Glaze

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 Sesame Chicken Salad · Cheese Chicken Salad W Sesame Ginger · Sesame Seared Tuna With Asian Salad With Asoy Glaze

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 Sesame Salad · Sesame Chicken Salad · Cheese Chicken Salad W Sesame Ginger

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 Sesame Chicken Salad · Cheese Chicken Salad W Sesame Ginger · Sesame Seared Tuna With Asian Salad With Asoy Glaze

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.

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.

White · Medium · Dry

Chardonnay grown on Burgundy's chalkiest soils, almost never oaked. Lean, steely, oyster-shell minerality; a wine that tastes like a place. The wine for shellfish, full stop.

Burgundy's most generous white — rich, buttery, full of stone fruit and toasted nut. The Chardonnay you reach for when Chablis feels too austere.

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.

A wine outside our reference catalogue — likely a single-producer or single-vineyard bottling. Open with a small pour to assess body and sweetness, then pair to match its weight.

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.