Baguette

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 Baguette · Tapenade With Baguette Croutons · Rillettes, Cornichons And Toasted Baguettes +2 more Baguette · Tapenade With Baguette Croutons · Rillettes, Cornichons And Toasted Baguettes · Goat Cheese With Figs Pecans And Honey With Crispy Baguettes · Smoked Salmon With Roasted Garlic And Dill Goat Cheese On Baguette

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 Baguette · Tapenade With Baguette Croutons · Rillettes, Cornichons And Toasted Baguettes +1 more Baguette · Tapenade With Baguette Croutons · Rillettes, Cornichons And Toasted Baguettes · Smoked Salmon With Roasted Garlic And Dill Goat Cheese On Baguette

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 Baguette · Tapenade With Baguette Croutons · Rillettes, Cornichons And Toasted Baguettes +1 more Baguette · Tapenade With Baguette Croutons · Rillettes, Cornichons And Toasted Baguettes · Smoked Salmon With Roasted Garlic And Dill Goat Cheese On Baguette

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.

Works with Baguette · Tapenade With Baguette Croutons · Rillettes, Cornichons And Toasted Baguettes

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.

A specialty bottling we haven't documented in detail. Treat the first sip as research — note the body and acidity, then choose food that matches.

Sparkling · Light · Sweet

Asti's more refined sibling — gently frizzante, only 5-6% alcohol, all peach and orange blossom. The perfect summer dessert wine.

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.

Dessert · Full · Sweet

Bordeaux's legendary sweet white — Semillon and Sauvignon Blanc hit by noble rot, then patiently fermented. Honey, apricot, candied citrus, and a finish that lasts a small eternity. Pair with foie gras, blue cheese, or a fruit tart.

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.

Fortified · Full · Sweet

Spanish table wine, broadly — Tempranillo, Garnacha, or a regional blend. Sun-soaked, food-friendly, increasingly remarkable for the price.