Acorn Squash

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.

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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 Acorn Squash · Acorn Squash Soup · Baked Acorn Squash +6 more Acorn Squash · Acorn Squash Soup · Baked Acorn Squash · Simple Acorn Squash · Roasted Acorn Squash · Stuffed Acorn Squash · Acorn Squash Stuffed · Turkey Stuffed Acorn Squash · Cornbread Stuffed Acorn Squash

White · Medium · Dry

Austria's national white — green apple, white pepper, faint celery; lean acid, medium body, and an uncanny ability to pair with otherwise wine-hostile vegetables like asparagus and artichoke.

Works with Acorn Squash · Baked Acorn Squash · Roasted Acorn Squash +4 more Acorn Squash · Baked Acorn Squash · Roasted Acorn Squash · Stuffed Acorn Squash · Acorn Squash Stuffed · Acorn Squash & Apple Soup · Cornbread Stuffed Acorn Squash

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 Acorn Squash · Baked Acorn Squash · Simple Acorn Squash +4 more Acorn Squash · Baked Acorn Squash · Simple Acorn Squash · Roasted Acorn Squash · Stuffed Acorn Squash · Acorn Squash Stuffed · Cornbread Stuffed Acorn Squash

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 Acorn Squash Soup · Turkey Stuffed Acorn Squash

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 Acorn Squash Soup · Turkey Stuffed Acorn Squash

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.

Red · Medium · Dry

California's signature red — jammy, brambly, often 15% alcohol, with notes of blackberry, black pepper, and dried herb. Built for ribs and brisket.

White · Medium · Dry

Grüner Veltliner or Riesling from Austria — green apple, white pepper, laser acid. Among the most food-friendly whites on earth.

Red · Medium · Dry

Sangiovese from Tuscany's historic heartland — denser fruit, longer finish, and a structure that rewards aging. The pizza wine, elevated.

White · Medium · Dry

Chardonnay grown on Burgundy's chalkiest soils, almost never oaked. Lean, steely, oyster-shell minerality; a wine that tastes like a place. The wine for shellfish, full stop.

White · Medium · Off-dry

Lychee, rose petal, and a touch of ginger; medium-bodied, low-acid, and unmistakable. The wine for any cuisine where the spice cabinet did the heavy lifting.