Baked Potatoe

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 Baked Potatoe · Baked Potatoes · Baked Potatoe Soup +5 more Baked Potatoe · Baked Potatoes · Baked Potatoe Soup · Stuffed Baked Potatoe · Baked Cod And Potatoes · Baked Ziti And Potatoes · Baked Ham And Scallopped Potatoes · Herbed Ham And Cheese Baked Potatoes

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 Baked Potatoe · Baked Potatoes · Stuffed Baked Potatoe +3 more Baked Potatoe · Baked Potatoes · Stuffed Baked Potatoe · Twiced Baked Potatoes · Double Baked Potatoes · Baked Ziti And Potatoes

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 Baked Potatoe · Baked Potatoes · Baked Potatoe Soup +2 more Baked Potatoe · Baked Potatoes · Baked Potatoe Soup · Stuffed Baked Potatoe · Baked Ziti And Potatoes

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 Baked Potatoe · Baked Potatoes · Stuffed Baked Potatoe +1 more Baked Potatoe · Baked Potatoes · Stuffed Baked Potatoe · Baked Ziti And Potatoes

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 Twiced Baked Potatoes · Double Baked Potatoes · Baked Cod And Potatoes +1 more Twiced Baked Potatoes · Double Baked Potatoes · Baked Cod And Potatoes · Baked Ham And Scallopped Potatoes

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 Twiced Baked Potatoes · Double Baked Potatoes · Baked Cod And Potatoes

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.

Works with Steak And Baked Potatoe · Baked Ham And Scallopped Potatoes

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 Baked Cod And Potatoes · Baked Ham And Scallopped Potatoes

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 Steak And Baked Potatoe · Baked Ham And Scallopped Potatoes

Red · Medium · Dry

The soul of Tuscany — bright red cherry, dried herbs, and a savory line of acidity that craves tomato sauce. Chianti is the everyday face; Brunello is its serious cousin.

Works with Baked Chicken Oregano With Potatoes · Baked Chicken With Sausage And Potatoes

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.

The most structured of the Beaujolais Crus — Gamay from old vines on schist soils, drinking like a serious Pinot Noir. Cherry, granite, a touch of game; ages beautifully for a decade.