Bacon And Blue Cheese

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.

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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 Bacon And Blue Cheese · Chicken With Bacon And Blue Cheese · Warm Bacon Pear And Blue Cheese Salad +1 more Bacon And Blue Cheese · Chicken With Bacon And Blue Cheese · Warm Bacon Pear And Blue Cheese Salad · Blue Cheese And Bacon

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 Bacon And Blue Cheese · Chicken With Bacon And Blue Cheese · Warm Bacon Pear And Blue Cheese Salad +1 more Bacon And Blue Cheese · Chicken With Bacon And Blue Cheese · Warm Bacon Pear And Blue Cheese Salad · Blue Cheese And Bacon

Red · Full · Dry

Argentina's signature grape: deep purple, plummy, and remarkably smooth for its weight. Soft tannins and a touch of cocoa make it the dinner-party Cabernet alternative — and far easier on the wallet.

Works with Bacon And Blue Cheese · Warm Bacon Pear And Blue Cheese Salad · Blue Cheese And Bacon

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 And Blue Cheese · Warm Bacon Pear And Blue Cheese Salad · Blue Cheese And Bacon

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.

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.