Asparagus Pesto

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 Asparagus Pesto · Asparagus And Basil Pesto · Pesto With Shrimp And Asparagus +2 more Asparagus Pesto · Asparagus And Basil Pesto · Pesto With Shrimp And Asparagus · Roasted Halibut With Spinach Pesto And Asparagus · Grilled Lamd Chops With A Basil Pesto, Served With Asparagus, Yellow Squash, Red And Yellow Bell Pep

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 Asparagus Pesto · Pesto With Shrimp And Asparagus · Roasted Halibut With Spinach Pesto And Asparagus +1 more Asparagus Pesto · Pesto With Shrimp And Asparagus · Roasted Halibut With Spinach Pesto And Asparagus · Grilled Lamd Chops With A Basil Pesto, Served With Asparagus, Yellow Squash, Red And Yellow Bell Pep

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 Asparagus Pesto · Pesto With Shrimp And Asparagus · Grilled Lamd Chops With A Basil Pesto, Served With Asparagus, Yellow Squash, Red And Yellow Bell Pep

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 Pesto With Shrimp And Asparagus · Roasted Halibut With Spinach Pesto And Asparagus

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 Asparagus Pesto · Grilled Lamd Chops With A Basil Pesto, Served With Asparagus, Yellow Squash, Red And Yellow Bell Pep

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.

White · Full · Dry

California's flagship white — rounder, riper, and oakier than the Old World original, with tropical fruit, butter, and vanilla. Sonoma Coast and Sta. Rita Hills bottlings are leaner; Napa stays plush.

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

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.

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.

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.