A Gratin

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 A Gratin · Filet Mignon Aux Oignons - Gratin Dauphinois · Gratineed Tomatoes With Asiago And Fresh Herbs +2 more A Gratin · Filet Mignon Aux Oignons - Gratin Dauphinois · Gratineed Tomatoes With Asiago And Fresh Herbs · Cedar Planked Pork Tenderloin With Fennel On Gratin And Roasted Tomatoes · Rib Eye With Shitake Mushroom Cream Sauce And Caramelized Onion And Potato Gratin

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 Ham And Asparagus Gratin · Gratineed Tomatoes With Asiago And Fresh Herbs · Cedar Planked Pork Tenderloin With Fennel On Gratin And Roasted Tomatoes

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 A Gratin · Australian Lobster Au Gratin · Gratineed Tomatoes With Asiago And Fresh Herbs

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 Ham And Asparagus Gratin · Australian Lobster Au Gratin · Rib Eye With Shitake Mushroom Cream Sauce And Caramelized Onion And Potato Gratin

White · Light · Off-dry

Washington and Finger Lakes Rieslings split the difference between Mosel delicacy and Alsatian heft — bright stone fruit, modest sweetness, lively acid. A natural with Thai, Indian, and anything off the spice rack.

Works with Penne And Vegetable Gratin · Potato, Caramelized Onion, And Goat Cheese Gratin

White · Medium · 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 Penne And Vegetable Gratin · Three-cheese Pasta Gratin With Almond Crust

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 Ham And Asparagus Gratin · Cedar Planked Pork Tenderloin With Fennel On Gratin And Roasted Tomatoes

Red · Medium · Dry

Cabernet's softer sibling — plum, black cherry, and a whisper of chocolate, framed by rounder tannins and earlier drinkability. The wine that built Pomerol and the one to reach for when Cabernet feels like overkill.

Works with Filet Mignon Aux Oignons - Gratin Dauphinois · Cedar Planked Pork Tenderloin With Fennel On Gratin And Roasted Tomatoes

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 A Gratin · Rib Eye With Shitake Mushroom Cream Sauce And Caramelized Onion And Potato Gratin

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 Ham And Asparagus Gratin · Cedar Planked Pork Tenderloin With Fennel On Gratin And Roasted Tomatoes

White · Medium · 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.

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.