Apricots

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 Dried Apricots · Foie Gras Apricots · Chicken With Apricots +5 more Dried Apricots · Foie Gras Apricots · Chicken With Apricots · Stilton With Apricots · Chicken Couscous Apricots · Goat Cheese Stuffed Apricots · Pork Tenderloin Stuffed With Apricots · Chicken Tagine With Almonds And Apricots

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 Dried Apricots · Chicken With Apricots · Stilton With Apricots +5 more Dried Apricots · Chicken With Apricots · Stilton With Apricots · Chicken Couscous Apricots · Lamb Tagine With Dried Apricots · Lamb Tagine With Apricots And Plums · Lamb Tagine With Apricots And Honey · Chicken Tagine With Almonds And Apricots

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 Dried Apricots · Chicken With Apricots · Stilton With Apricots +3 more Dried Apricots · Chicken With Apricots · Stilton With Apricots · Chicken Couscous Apricots · Goat Cheese Stuffed Apricots · Roast Pork Tenderloin With Pears And Dried Apricots

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.

Works with Chicken Couscous Apricots · Lamb Tagine With Dried Apricots · Lamb Tagine With Apricots And Plums +2 more Chicken Couscous Apricots · Lamb Tagine With Dried Apricots · Lamb Tagine With Apricots And Plums · Lamb Tagine With Apricots And Honey · Chicken Tagine With Almonds And Apricots

Red · Medium · Dry

The grape that puts the warmth in southern French reds — strawberry, raspberry, white pepper, and a finish that's all sun and stones. The backbone of Châteauneuf-du-Pape and rosé from Provence.

Works with Chicken Couscous Apricots · Lamb Tagine With Dried Apricots · Lamb Tagine With Apricots And Plums +2 more Chicken Couscous Apricots · Lamb Tagine With Dried Apricots · Lamb Tagine With Apricots And Plums · Lamb Tagine With Apricots And Honey · Chicken Tagine With Almonds And Apricots

Red · Full · 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.

Works with Bacon Warapped Apricots · Lamb Tagine With Dried Apricots · Lamb Tagine With Apricots And Plums +2 more Bacon Warapped Apricots · Lamb Tagine With Dried Apricots · Lamb Tagine With Apricots And Plums · Lamb Tagine With Apricots And Honey · Pork Tenderloin Stuffed With Apricots

White · Medium · Dry

California and Pacific Northwest Gewürztraminer — lychee, rose petal, ginger, made riper and fuller than Alsace. The American spicy-food companion.

Works with Prok Stew With Apricots · Chicken Curry With Dried Apricots · Pork Stew With Apricots And Prunes

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 Bacon Warapped Apricots · Goat Cheese Stuffed Apricots · Pork Tenderloin Stuffed With Apricots

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 Chicken Almond Curry With Apricots · Lamb Tagine With Apricots And Plums · Chicken Tagine With Almonds And Apricots

Red · Medium · Dry

Tempranillo-based blend from northern Spain, traditionally oak-aged into something quietly profound. Cherry, dill, vanilla, leather; great with lamb, paella, and aged Manchego.

Works with Lamb Tagine With Dried Apricots · Chicken Curry With Dried Apricots · Lamb Tagine With Apricots And Honey

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 Foie Gras Apricots · Chicken With Apricots · Cornish Hen With Wild Rice Stuffing Apricots

White · Medium · Dry

A medium-bodied dry white in the European tradition — crisp acid, citrus and orchard fruit, a clean mineral finish. Pairs reliably with most lighter dishes.

Works with Chicken Curry With Dried Apricots · Roast Pork Tenderloin With Pears And Dried Apricots · Seared Halibut With Apricots Verts, Scallops, And White Wine Sauce