Antipasto

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 Antipasto Tray · Antipasto Toss · Antipasto Miso +5 more Antipasto Tray · Antipasto Toss · Antipasto Miso · Antipasto Platter · Antipasto Sandwhich · Tuna Antipasto Salad · Antipasto Pasta Salad · Nonno's Antipasto Platter

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 Antipasto · Antipasto Tray · Antipasto Toss +5 more Antipasto · Antipasto Tray · Antipasto Toss · Antipasto Miso · Antipasto Platter · Antipasto Sandwhich · Tuna Antipasto Salad · Nonno's Antipasto Platter

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 Antipasto Tray · Antipasto Toss · Antipasto Salad +4 more Antipasto Tray · Antipasto Toss · Antipasto Salad · Antipasto Platter · Antipasto Sandwhich · Tuna Antipasto Salad · Nonno's Antipasto Platter

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 Antipasto Tray · Antipasto Toss · Antipasto Platter +2 more Antipasto Tray · Antipasto Toss · Antipasto Platter · Antipasto Sandwhich · Nonno's Antipasto Platter

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 Antipasto · Antipasto Salad · Antipasto Squares

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 Antipasto Miso · Antipasto Salad · Tuna Antipasto Salad

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.

Works with Antipasto Miso · Tuna Antipasto Salad

Red · Medium · Dry

American wines made in the Italian idiom — Sangiovese, Barbera, or Super-Tuscan-style blends from California or Washington. Cherry-driven, food-friendly, often a great value.

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.

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.

Red · Medium · Dry

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

Red · Medium · Dry

Piedmont's everyday red — soft, plummy, low-acid, gulpably friendly. The wine you reach for when Barolo feels like a commitment.