Basil Soup

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.

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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.

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Fortified · Medium · Dry

Andalusia's fortified white — runs from bone-dry Fino through nutty Amontillado to syrupy PX. The dry styles pair brilliantly with tapas; the sweet ones replace dessert entirely.

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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 Tomato Basil Soup · Tomato And Basil Soup · Tomato With Basil Soup +6 more Tomato Basil Soup · Tomato And Basil Soup · Tomato With Basil Soup · Spicy Tomato Basil Soup · Creamy Tomato Basil Soup · Tomato Soup With Basil · Tomato Spinach And Basil Soup · Roasted Tomatoe With Basil Soup · Roasted Tomato Soup With Basil

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 Basil Soup · Tomato Basil Soup · Tomato And Basil Soup +5 more Basil Soup · Tomato Basil Soup · Tomato And Basil Soup · Spicy Tomato Basil Soup · Creamy Tomato Basil Soup · Tomato Spinach And Basil Soup · Grilled Pea Soup With Basil · Roasted Carrot And Tomato Soup With Basil

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 Tomato With Basil Soup · Tomato Soup With Basil · Roasted Tomatoe With Basil Soup +3 more Tomato With Basil Soup · Tomato Soup With Basil · Roasted Tomatoe With Basil Soup · Roasted Tomato Soup With Basil · Tomato Soup With Basil And Macaroni · Puree Of Spring Garlic Soup With Basil-anchovy Pistou

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 · 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.

Red · Medium · Dry

Piedmont's everyday red and Italy's secret food wine — high acid, low tannins, juicy red cherry, and a touch of earth. Pairs effortlessly with anything red-sauce.

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.

Red · Medium · Dry

Tuscany's everyday red, made from Sangiovese — cherry, leather, and a brisk acidity that makes tomato-based dishes sing. The Classico designation marks the historic heartland and a step up in quality.

Red · Medium · Dry

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