Beurre Blanc Sauce

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 Beurre Blanc Sauce · Lobster Beurre Blanc Sauce · Salmon With Beurre Blanc Sauce +4 more Beurre Blanc Sauce · Lobster Beurre Blanc Sauce · Salmon With Beurre Blanc Sauce · Butter Sauce, Beurre Blanc · Scallops In Ginger Beurre Blanc Sauce · Shrimp With Key Lime Beurre Blanc Sauce · Turbot With Chardonnay Beurre Blanc 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.

Works with Lobster Beurre Blanc Sauce · Salmon With Beurre Blanc Sauce · Scallops In Ginger Beurre Blanc Sauce +1 more Lobster Beurre Blanc Sauce · Salmon With Beurre Blanc Sauce · Scallops In Ginger Beurre Blanc Sauce · Shrimp With Key Lime Beurre Blanc Sauce

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 Beurre Blanc Sauce · Salmon With Beurre Blanc Sauce · Shrimp With Key Lime Beurre Blanc Sauce +1 more Beurre Blanc Sauce · Salmon With Beurre Blanc Sauce · Shrimp With Key Lime Beurre Blanc Sauce · Turbot With Chardonnay Beurre Blanc Sauce

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 Lobster Beurre Blanc Sauce · Salmon With Beurre Blanc Sauce · Scallops In Ginger Beurre Blanc Sauce +1 more Lobster Beurre Blanc Sauce · Salmon With Beurre Blanc Sauce · Scallops In Ginger Beurre Blanc Sauce · Shrimp With Key Lime Beurre Blanc Sauce

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 Lobster Beurre Blanc Sauce · Scallops In Ginger Beurre Blanc Sauce · Shrimp With Key Lime Beurre Blanc Sauce

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 Beurre Blanc Sauce · Salmon With Beurre Blanc Sauce · Turbot With Chardonnay Beurre Blanc Sauce

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 Beurre Blanc Sauce · Turbot With Chardonnay Beurre Blanc Sauce

Sparkling · Light · Sweet

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

Sparkling · Light · Off-dry

Veneto's everyday sparkler — Glera grape, charmat method, frothier and fruitier than Champagne. Pear, white flowers, easy fun. Made for aperitivo.

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.

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 · Medium · Dry

The white grape of the Northern Rhône — full-bodied, peachy, faintly perfumed, with the texture of a quiet Chardonnay. Pairs with anything saffron-tinged or apricot-glazed.