Tomato Cheese Tart

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.

Works with Tomato Cheese Tart · Goat Cheese Tomato Tart · Blue Cheese And Tomato Tart +2 more Tomato Cheese Tart · Goat Cheese Tomato Tart · Blue Cheese And Tomato Tart · Heirloom Tomato Tart With Goat Cheese, Shallots · Heirloom Tomato Tart With Goat Cheese, Pancetta And Basil

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 Tomato Cheese Tart · Goat Cheese Tomato Tart · Blue Cheese And Tomato Tart +2 more Tomato Cheese Tart · Goat Cheese Tomato Tart · Blue Cheese And Tomato Tart · Heirloom Tomato Tart With Goat Cheese, Shallots · Heirloom Tomato Tart With Goat Cheese, Shallots & Thyme

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 Tomato Cheese Tart · Goat Cheese Tomato Tart · Blue Cheese And Tomato Tart +1 more Tomato Cheese Tart · Goat Cheese Tomato Tart · Blue Cheese And Tomato Tart · Heirloom Tomato Tart With Goat Cheese, Shallots

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 Tomato Cheese Tart · Goat Cheese Tomato Tart · Heirloom Tomato Tart With Goat Cheese, Shallots

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 Tomato Cheese Tart · Goat Cheese Tomato Tart · Heirloom Tomato Tart With Goat Cheese, Shallots

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.

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.

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.

Fortified · Full · Sweet

Fortified red from Portugal's Douro Valley — sweet, warming, and surprisingly versatile. Ruby and LBV are for everyday; Vintage and Tawny are for serious occasions. Pair with blue cheese, walnuts, or just a fire.

Rosé · Light · Dry

The blend of Grenache, Syrah, and Mourvèdre that fills every wine list in France for a reason — friendly, peppery, slightly rustic, made to wash down anything from grilled vegetables to lamb stew.

Dessert · Full · Sweet

Bordeaux's legendary sweet white — Semillon and Sauvignon Blanc hit by noble rot, then patiently fermented. Honey, apricot, candied citrus, and a finish that lasts a small eternity. Pair with foie gras, blue cheese, or a fruit tart.

White · Medium · 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.