Baby Swiss

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 Baby Swiss Cheese · President Baby Swiss Madrigal

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 Baby Swiss Cheese · President Baby Swiss Madrigal

Dessert · Medium · Sweet

Piedmont's sweet, low-alcohol sparkler from the Moscato grape — peach, honeysuckle, apricot. Made for dessert or for an afternoon on a hot day.

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.

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.

Red · Medium · Dry

Red wine led by fresh fruit character rather than tannin or oak — Beaujolais, light Pinot, Spanish Garnacha. Easy-drinking, food-friendly.

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.

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.