African

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 African Food · African Chicken · Soup African Fish +3 more African Food · African Chicken · Soup African Fish · African Peanut Soup · West African Peanut Stew · Northern African Vegetable Soup

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 African Food · African Curry · African Chicken +2 more African Food · African Curry · African Chicken · African Peanut Curry · Northern African Vegetable Soup

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 African Food · African Chicken · African Peanut Soup +1 more African Food · African Chicken · African Peanut Soup · West African Peanut Stew

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 African Chicken · Soup African Fish · African Squash Soup +1 more African Chicken · Soup African Fish · African Squash Soup · Northern African Vegetable Soup

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 African Food · African Curry · African Peanut Curry

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.

Works with African Peanut Soup · West African Peanut Stew · Northern African Vegetable Soup

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.

Works with African Curry · African Peanut Curry

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.

Works with African Curry · African Peanut Curry

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 Soup African Fish · Northern African Vegetable Soup

Red · Medium · Dry

South Africa's signature grape — smoky, bramble-fruited, polarizing. The good bottles are surprisingly elegant; pair with barbecue and lamb.

Works with African · Bobotie (soup African Dish)

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.

Works with African Curry · African Peanut Curry

White · Light · Dry

Galicia's gift to summer — citrus, peach, salt air, and acid like a knife. Made for shellfish, paella, and any dish that involves the sea.