And Sun-dried 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 And Sun-dried Tomatoes · Sundried Tomatoes Pasta And Chicken · Sundried Tomatoes And Roasted Peppers +3 more And Sun-dried Tomatoes · Sundried Tomatoes Pasta And Chicken · Sundried Tomatoes And Roasted Peppers · Grilled Salmon With Garlic And Sundried Tomatoes · Ricotta,roasted Peppers Sundried Tomatoes And Mint · Sundried Tomatoes And Arugula Pesto Mac And Cheese

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 And Sun-dried Tomatoes · Sundried Tomatoes Pasta And Chicken · Sundried Tomatoes And Roasted Peppers +3 more And Sun-dried Tomatoes · Sundried Tomatoes Pasta And Chicken · Sundried Tomatoes And Roasted Peppers · Grilled Salmon With Garlic And Sundried Tomatoes · Ricotta,roasted Peppers Sundried Tomatoes And Mint · Sundried Tomatoes And Arugula Pesto Mac And Cheese

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 And Sun-dried Tomatoes · Sundried Tomatoes Pasta And Chicken · Sundried Tomatoes And Roasted Peppers +1 more And Sun-dried Tomatoes · Sundried Tomatoes Pasta And Chicken · Sundried Tomatoes And Roasted Peppers · Grilled Salmon With Garlic And Sundried Tomatoes

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 Pasta And Sundried Tomatoes And Spinach · Sundried Tomatoes Pasta And Chicken · Grilled Salmon With Garlic And Sundried Tomatoes

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 Ricotta,roasted Peppers Sundried Tomatoes And Mint · Sundried Tomatoes And Arugula Pesto Mac And Cheese

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 And Sun-dried Tomatoes · Sundried Tomatoes And Roasted Peppers

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.

Works with Ricotta,roasted Peppers Sundried Tomatoes And Mint · Sundried Tomatoes And Arugula Pesto Mac And Cheese

Red · Medium · Dry

The soul of Tuscany — bright red cherry, dried herbs, and a savory line of acidity that craves tomato sauce. Chianti is the everyday face; Brunello is its serious cousin.

Works with Pasta And Sundried Tomatoes And Spinach · Sundried Tomatoes Pasta And Chicken

Red · Medium · Dry

Piedmont's everyday red and Italy's secret food wine — high acid, low tannins, juicy red cherry, and a touch of earth. Pairs effortlessly with anything red-sauce.

Sparkling · Light · Dry

Méthode champenoise from the most chalk-rich corner of France — fine bubbles, brioche, lemon zest, and a finish that goes on for half a minute. The wine for anything fried, salty, or special.

Red · Medium · Dry

Tuscany's everyday red, made from Sangiovese — cherry, leather, and a brisk acidity that makes tomato-based dishes sing. The Classico designation marks the historic heartland and a step up in quality.

Italian table wine, broadly — usually a regional blend made for everyday drinking. Reliable food-friendliness; rewards a pour of olive oil and bread alongside.