Baked Ziti

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 Ziti · Baked Ziti Parmesan · Baked Ziti With Meat +4 more Baked Ziti · Baked Ziti Parmesan · Baked Ziti With Meat · Baked Ziti And Potatoes · Baked Ziti With Meatballs · Baked Ziti And Shiraz Cabernet · Baked Ziti With Mushrooms, Peppers, And Parmesan

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 Ziti Parmesan · Baked Ziti With Meat · Baked Ziti And Potatoes +2 more Baked Ziti Parmesan · Baked Ziti With Meat · Baked Ziti And Potatoes · Baked Ziti With Meatballs · Baked Ziti And Shiraz Cabernet

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 Ziti With Meat · Baked Ziti And Potatoes · Baked Ziti With Meatballs +2 more Baked Ziti With Meat · Baked Ziti And Potatoes · Baked Ziti With Meatballs · Baked Ziti And Shiraz Cabernet · Baked Ziti With Beef And Mushrooms

Red · Medium · Dry

American wines made in the Italian idiom — Sangiovese, Barbera, or Super-Tuscan-style blends from California or Washington. Cherry-driven, food-friendly, often a great value.

Works with Baked Ziti · Baked Ziti With Turkey Meatballs · Baked Ziti With Spinach And Tomatoes +1 more Baked Ziti · Baked Ziti With Turkey Meatballs · Baked Ziti With Spinach And Tomatoes · Baked Ziti With Mushrooms, Peppers, And Parmesan

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 Ziti With Meat · Baked Ziti And Potatoes · Baked Ziti With Meatballs +1 more Baked Ziti With Meat · Baked Ziti And Potatoes · Baked Ziti With Meatballs · Baked Ziti And Shiraz Cabernet

Red · Medium · Dry

Sangiovese from Tuscany's historic heartland — denser fruit, longer finish, and a structure that rewards aging. The pizza wine, elevated.

Works with Baked Ziti · Baked Ziti With Turkey Meatballs · Baked Ziti With Spinach And Tomatoes

Red · Medium · Dry

California's signature red — jammy, brambly, often 15% alcohol, with notes of blackberry, black pepper, and dried herb. Built for ribs and brisket.

Works with Baked Ziti · Baked Ziti With Turkey Meatballs

Red · Medium · Dry

Mendoza Malbec, the global benchmark — high-altitude vineyards giving deep purple wines with plum, violet, cocoa, and soft tannins. Reliably excellent at most price points.

Works with Baked Ziti · Baked Ziti With Mushrooms, Peppers, And Parmesan

Red · Medium · Dry

Australia's signature red — dense, spice-driven, peppery, often pushing 15% alcohol. Barossa makes it brawniest; McLaren Vale, smokier; Hunter, leaner. Built for the grill.

Works with Baked Ziti · Baked Ziti With Mushrooms, Peppers, And Parmesan

Red · Light · Dry

Gamay-based reds from southern Burgundy — light, fruity, food-friendly. The serious Cru bottlings (Morgon, Fleurie, Moulin-à-Vent) drink like Pinot Noir at half the price.

Works with Baked Ziti · Baked Ziti With Spinach And Tomatoes

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 Baked Ziti Parmesan · Baked Ziti With Beef And Mushrooms

White · Light · Off-dry

Aromatic, racy, and shapeshifting — bone-dry in Alsace, off-dry on the Mosel, syrupy and ageless when late-harvested. The single most versatile wine for spicy food on earth.

Works with Baked Ziti · Baked Ziti Lemon Sauce