Biscuit

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 Chicken Biscuits · Chicken And Biscuits · Fried Chicken And Biscuit +4 more Chicken Biscuits · Chicken And Biscuits · Fried Chicken And Biscuit · Southern Fried Chicken And Biscuits · Chicken Stew With Biscuits Creme In Sauce · Mojo Marinated Pork Livers With Sweet Potato Biscuits · Chicken And Vegetable Pot Pies With Grilled Biscuit Topping

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 Chicken Biscuits · Chicken And Biscuits · Fried Chicken And Biscuit +2 more Chicken Biscuits · Chicken And Biscuits · Fried Chicken And Biscuit · Southern Fried Chicken And Biscuits · Chicken Stew With Biscuits Creme In 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 Chicken Biscuits · Chicken And Biscuits · Fried Chicken And Biscuit +2 more Chicken Biscuits · Chicken And Biscuits · Fried Chicken And Biscuit · Chicken Stew With Biscuits Creme In Sauce · Mojo Marinated Pork Livers With Sweet Potato Biscuits

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 Chicken Biscuits · Chicken And Biscuits · Fried Chicken And Biscuit +1 more Chicken Biscuits · Chicken And Biscuits · Fried Chicken And Biscuit · Chicken Stew With Biscuits Creme In Sauce

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.

Works with Chive Biscuits · Chicken Biscuits · Fried Chicken And Biscuit

White · Full · Dry

California's flagship white — rounder, riper, and oakier than the Old World original, with tropical fruit, butter, and vanilla. Sonoma Coast and Sta. Rita Hills bottlings are leaner; Napa stays plush.

Works with 1985 Chicken Pie With Biscuit Crust · Chicken And Vegetable Pot Pies With Grilled Biscuit Topping

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 Root Vegetable Cobbler With Chive Biscuit Topping · Chicken And Vegetable Pot Pies With Grilled Biscuit Topping

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 Country Sausage Gravy Over Biscuits · Mojo Marinated Pork Livers With Sweet Potato Biscuits

White · Medium · Dry

Chardonnay grown on Burgundy's chalkiest soils, almost never oaked. Lean, steely, oyster-shell minerality; a wine that tastes like a place. The wine for shellfish, full stop.

Works with 1985 Chicken Pie With Biscuit Crust · Chicken And Vegetable Pot Pies With Grilled Biscuit Topping

Dessert · Medium · Sweet

Veneto's traditional dried-grape sweet wines — Recioto della Valpolicella in red, Recioto di Soave in white. Concentrated, ageless; the precursor to Amarone.

Works with Butter Biscuits · Savory Biscuits

Red · Full · Dry

Shiraz's more reserved European cousin — Northern Rhône style, all violets, black olive, and white pepper. Less brawn, more poise; pairs as well with lamb as with peppered duck breast.

Works with Savory Biscuits · Country Sausage Gravy Over Biscuits

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.