Split Pea Soup.

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.

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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.

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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.

Works with Split Pea Soup With Ham · Split Pea And Ham Soup · Split Pea Soup Made With Beef +2 more Split Pea Soup With Ham · Split Pea And Ham Soup · Split Pea Soup Made With Beef · Split Pea Soup With Sage Sausage · Split Pea Soup With Ham And Sausages

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.

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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.

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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.

Works with Split Pea Soup With Ham · Split Pea And Ham Soup · Split Pea Soup Made With Beef +2 more Split Pea Soup With Ham · Split Pea And Ham Soup · Split Pea Soup Made With Beef · Split Pea Soup With Sage Sausage · Split Pea Soup With Ham And Sausages

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.

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Provence's most serious red — Mourvèdre-dominated, structured, savory, with notes of black olive, leather, and Mediterranean herb. The age-worthy alternative to a southern Rhône.

Works with Split Peas Soup · Split Pea Soup And Ham

Bordeaux's affordable shadow just to the east — same grape blends, simpler structure, much lower prices. The everyday red of southwest France.

Works with Split Peas Soup · Split Pea Soup And Ham

Red · Medium · Dry

Australia's signature red — dense, spice-driven, peppery, often pushing 15% alcohol. Barossa makes it brawniest; McLaren Vale, smokier; Hunter, leaner. Built for the grill.

Red · Medium · Dry

Pinot Noir (red) or Chardonnay (white) from the world's most expensive dirt. Translucent, perfumed, ethereal at the top of the hierarchy; honest and pleasant lower down. Drink slowly, with reverence.

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.