Sourdough

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 Sourdough Bread · Toasted Sourdough · Tofu Seared With Paprika And Liquid Aminos, On Sourdough Bread +2 more Sourdough Bread · Toasted Sourdough · Tofu Seared With Paprika And Liquid Aminos, On Sourdough Bread · Roasted Butternut Squash Soup With Sourdough And Smoked Gouda Grilled Cheese · Pork Crown Roast With Dried- Fruit- Sourdough Stuffing And Brandy Cream 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 Sourdough Bread · Toasted Sourdough · Tofu Seared With Paprika And Liquid Aminos, On Sourdough Bread +2 more Sourdough Bread · Toasted Sourdough · Tofu Seared With Paprika And Liquid Aminos, On Sourdough Bread · Roasted Butternut Squash Soup With Sourdough And Smoked Gouda Grilled Cheese · Pork Crown Roast With Dried- Fruit- Sourdough Stuffing And Brandy Cream 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 Sourdough Bread · Toasted Sourdough · Tofu Seared With Paprika And Liquid Aminos, On Sourdough Bread

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 Sourdough Bread · Toasted Sourdough · Tofu Seared With Paprika And Liquid Aminos, On Sourdough Bread

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.

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.

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.

White · Medium · Off-dry

The Loire's most versatile grape — bone-dry and steely from Savennières, honeyed and ageless from Vouvray. Naturally high acid keeps every style food-friendly.

Red · Full · Dry

Argentina's signature grape: deep purple, plummy, and remarkably smooth for its weight. Soft tannins and a touch of cocoa make it the dinner-party Cabernet alternative — and far easier on the wallet.

White · Light · Off-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 · Full · Dry

Shiraz's more reserved European cousin — Northern Rhône style, all violets, black olive, and white pepper. Less brawn, more poise; pairs as well with lamb as with peppered duck breast.

Red · Full · Dry

California's brawler — jammy blackberry, brambly spice, and 15% alcohol that hides behind the fruit. Built for ribs, brisket, and anything that came off a grill.