Shrimp Chowder

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 Shrimp Chowder · Shrimp Corn Chowder · Spicy Shrimp Chowder

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 Shrimp Chowder · Shrimp Corn Chowder · Spicy Shrimp Chowder

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 Shrimp Chowder · Shrimp Corn Chowder · Spicy Shrimp Chowder

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 Shrimp Chowder · Shrimp Corn Chowder · Spicy Shrimp Chowder

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 Corn Chowder · Spicy Shrimp Chowder

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.

Red · Medium · Dry

A catchall for red wine generally — covers everything from a $12 weeknight pour to first-growth Bordeaux. Match the bottle's weight to the food's weight and you'll rarely go wrong.