Apricot Brie

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 Apricot Brie Chutn · Apricot Brie Chutney · Brie And Apricot +3 more Apricot Brie Chutn · Apricot Brie Chutney · Brie And Apricot · Baked Brie With Apricot · Chicken With Apricot And Brie · Baked Brie With Jalapeno Pepper And Apricot Preserves

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 Apricot Brie Chutn · Apricot Brie Chutney · Brie And Apricot +3 more Apricot Brie Chutn · Apricot Brie Chutney · Brie And Apricot · Baked Brie With Apricot · Chicken With Apricot And Brie · Baked Brie With Jalapeno Pepper And Apricot Preserves

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 Apricot Brie Chutn · Apricot Brie Chutney · Brie And Apricot +3 more Apricot Brie Chutn · Apricot Brie Chutney · Brie And Apricot · Baked Brie With Apricot · Chicken With Apricot And Brie · Baked Brie With Jalapeno Pepper And Apricot Preserves

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 Apricot Brie Chutn · Apricot Brie Chutney · Baked Brie With Jalapeno Pepper And Apricot Preserves

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 Apricot Brie Chutn · Apricot Brie Chutney

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 Chicken With Apricot And Brie · Baked Brie With Jalapeno Pepper And Apricot Preserves

Red · Medium · Dry

California and Oregon's answer to Burgundy — riper, more upfront fruit than the French original, with cherry, raspberry, and gentle oak. Sonoma and Willamette set the standard.

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

Shiraz's more reserved European cousin — Northern Rhône style, all violets, black olive, and white pepper. Less brawn, more poise; pairs as well with lamb as with peppered duck breast.

Red · Medium · Dry

The blend of Grenache, Syrah, and Mourvèdre that fills every wine list in France for a reason — friendly, peppery, slightly rustic, made to wash down anything from grilled vegetables to lamb stew.

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.