Artichoke Salad

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 Artichoke Salad · Shrimp And Artichoke Salad · Mediterranean Artichoke Salad +3 more Artichoke Salad · Shrimp And Artichoke Salad · Mediterranean Artichoke Salad · Peach Halibut,artichoke Salad · Asparagus And Artichoke Pasta Salad · Halibut & Jerusa Saladlem Artichoke

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 Artichoke Salad · Shrimp And Artichoke Salad · Mediterranean Artichoke Salad +2 more Artichoke Salad · Shrimp And Artichoke Salad · Mediterranean Artichoke Salad · Peach Halibut,artichoke Salad · Halibut & Jerusa Saladlem Artichoke

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 Shrimp And Artichoke Salad · Peach Halibut,artichoke Salad · Halibut & Jerusa Saladlem Artichoke

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 Artichoke Salad · Shrimp And Artichoke Salad · Mediterranean Artichoke Salad

White · Light · Dry

Galicia's gift to summer — citrus, peach, salt air, and acid like a knife. Made for shellfish, paella, and any dish that involves the sea.

Works with Peach Halibut,artichoke Salad · Halibut & Jerusa Saladlem Artichoke

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 Peach Halibut,artichoke Salad · Halibut & Jerusa Saladlem Artichoke

White · Medium · Dry

Austria's national white — green apple, white pepper, faint celery; lean acid, medium body, and an uncanny ability to pair with otherwise wine-hostile vegetables like asparagus and artichoke.

Works with Artichoke Salad · Mediterranean Artichoke Salad

White · Medium · Dry

The Loire's most versatile grape — bone-dry and steely from Savennières, honeyed and ageless from Vouvray. Naturally high acid keeps every style food-friendly.

White · Medium · Dry

Australia's flagship white — formerly butter bombs, now often elegant — citrus, white peach, controlled oak from Margaret River and Yarra. The new-style standard.

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.

White · Medium · Dry

Chardonnay grown on Burgundy's chalkiest soils, almost never oaked. Lean, steely, oyster-shell minerality; a wine that tastes like a place. The wine for shellfish, full stop.

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.