Baked Shrimp

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 Baked Shrimp · Baked Stuffed Shrimp · Baked Shrimp Brad Crumbs +8 more Baked Shrimp · Baked Stuffed Shrimp · Baked Shrimp Brad Crumbs · Dan's Baked Stuffed Shrimp · Baked Parmesan Bread Shrimp · Coconut Crusted Baked Shrimp · Baked Shrimp In Tomato Sauce · Baked Parmesan Breaded Shrimp · Baked Stuffed Shrimp With Crabmeat · Baked Salmon With Shrimp & Crabmeat · Baked Shrimp With Tomatoes And Feta

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 Shrimp · Baked Stuffed Shrimp · Baked Shrimp Brad Crumbs +7 more Baked Shrimp · Baked Stuffed Shrimp · Baked Shrimp Brad Crumbs · Baked Parmesan Bread Shrimp · Coconut Crusted Baked Shrimp · Baked Shrimp In Tomato Sauce · Baked Parmesan Breaded Shrimp · Baked Stuffed Shrimp With Crabmeat · Baked Salmon With Shrimp & Crabmeat · Baked Shrimp With Tomatoes And Feta

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 Baked Shrimp · Baked Stuffed Shrimp · Baked Shrimp Brad Crumbs +7 more Baked Shrimp · Baked Stuffed Shrimp · Baked Shrimp Brad Crumbs · Baked Parmesan Bread Shrimp · Coconut Crusted Baked Shrimp · Baked Shrimp In Tomato Sauce · Baked Parmesan Breaded Shrimp · Baked Stuffed Shrimp With Crabmeat · Baked Salmon With Shrimp & Crabmeat · Baked Shrimp With Tomatoes And Feta

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 Shrimp · Baked Stuffed Shrimp · Baked Shrimp Brad Crumbs +5 more Baked Shrimp · Baked Stuffed Shrimp · Baked Shrimp Brad Crumbs · Baked Parmesan Bread Shrimp · Coconut Crusted Baked Shrimp · Baked Shrimp In Tomato Sauce · Baked Parmesan Breaded Shrimp · Baked Shrimp With Tomatoes And Feta

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 Shrimp · Spicy Baked Shrimp · Baked Shrimp Brad Crumbs +3 more Baked Shrimp · Spicy Baked Shrimp · Baked Shrimp Brad Crumbs · Baked Shrimp In Tomato Sauce · Baked Stuffed Shrimp With Crabmeat · Baked Salmon With Shrimp & Crabmeat

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 Stuffed Shrimp · Baked Parmesan Bread Shrimp · Coconut Crusted Baked Shrimp +2 more Baked Stuffed Shrimp · Baked Parmesan Bread Shrimp · Coconut Crusted Baked Shrimp · Baked Parmesan Breaded Shrimp · Baked Shrimp With Tomatoes And Feta

White · Light · Dry

Sancerre's cousin across the Loire — Sauvignon Blanc with a smokier, flintier profile. The 'fumé' in the name refers to that struck-match minerality.

Works with Lemon-garlic Baked Shrimp · Baked Lemon Shrimp With Garlic · Baked Shrimp In Chipotle Sauce

White · Light · Dry

Marche's quietly excellent white — apple and almond, a faint bitterness on the finish, and unusual ageability for an Italian white. Try the Castelli di Jesi Riserva.

Works with Dan's Baked Stuffed Shrimp · Baked Lemon Shrimp With Garlic · Baked Shrimp In Chipotle Sauce

White · Light · Dry

California's take — riper than Sancerre, calmer than Marlborough, with grapefruit, melon, and a clean mineral finish. The everyday white that pairs with almost anything green or briny.

Works with Spicy Baked Shrimp · Lemon-garlic Baked Shrimp

White · Medium · Dry

Sauvignon Blanc from the upper Loire, grown on flint and chalk. Citrus, smoke, and a mineral finish that hints at struck stone. The refined antithesis of New Zealand's tropical SBs.

Works with Lemon-garlic Baked Shrimp · Baked Lemon Shrimp With Garlic

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 · Medium · Dry

Same grape as Pinot Grigio, different attitude — the Alsatian style is richer, fuller, faintly honeyed, with the structure to handle pork, smoked fish, and Asian aromatics.