Wines that pair with
Aggregated across 5 related dishes — most-paired wines first.
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Sparkling · Light · Sweet
Asti's more refined sibling — gently frizzante, only 5-6% alcohol, all peach and orange blossom. The perfect summer dessert wine.
Works with Aioli Lemon · Lemon Aioli · Chicken And Dill Lemon Aioli
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.
Works with Aioli Lemon · Lemon Aioli
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.
Why it works with Dungeness Crab Cakes With Lemon Basil Aioli
Cakebread Cellars Sauvignon Blanc's stone fruit and quiet structure flatter Dungeness Crab Cakes With Lemon Basil Aioli's natural sweetness.
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.
Why it works with Chicken And Dill Lemon Aioli
Chardonnay matches chicken's mild richness — oaked for roast, unoaked for poached.
Northern Rhône Viognier at its grandest — apricot, honeysuckle, ginger, with a richness that surprises everyone. The wine to drink alongside soft cheese and a sunset.
Why it works with Bourride With Lemon Aïoli
Condrieu and Bourride With Lemon Aïoli make a workable pairing — taste, adjust, enjoy.
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.
Why it works with Chicken And Dill Lemon Aioli
Light red that flatters chicken without overwhelming it — the all-purpose poultry pairing.
Sparkling · Light · Off-dry
Veneto's everyday sparkler — Glera grape, charmat method, frothier and fruitier than Champagne. Pear, white flowers, easy fun. Made for aperitivo.
Why it works with Aioli Lemon
Off-dry bubbles lift fresh fruit and fruit-based desserts.
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.
Why it works with Aioli Lemon
Off-dry Riesling with fruit-forward dishes echoes stone-fruit and orchard notes.
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.
Why it works with Chicken And Dill Lemon Aioli
Dry rosé bridges chicken across preparations from grilled to roasted to fried.
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.
Why it works with Chicken And Dill Lemon Aioli
Crisp white that lifts lighter chicken preparations with herbs and citrus.
5 matched dishes. Drill into one to see its tailored pairings.
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