Black Olives

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 With Black Olives · Seared Tuna With Black Olives · Pasta With Tomatoe And Black Olives +2 more Chicken With Black Olives · Seared Tuna With Black Olives · Pasta With Tomatoe And Black Olives · Roast Chicken With Lemon And Black Olives · Traditional Greek Salad With Black Olives, Tomato, Feta With Light Vinegarette

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 With Black Olives · Seared Tuna With Black Olives · Roast Chicken With Lemon And Black Olives +1 more Chicken With Black Olives · Seared Tuna With Black Olives · Roast Chicken With Lemon And Black Olives · Traditional Greek Salad With Black Olives, Tomato, Feta With Light Vinegarette

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 With Black Olives · Seared Tuna With Black Olives · Roast Chicken With Lemon And Black Olives

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 With Black Olives · Seared Tuna With Black Olives · Roast Chicken With Lemon And Black Olives

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 Pasta With Tomatoe And Black Olives · Traditional Greek Salad With Black Olives, Tomato, Feta With Light Vinegarette

Alsace's quietly delicious supporting grape — light, lemony, faintly herbal, with the structure to handle fish and lighter pork dishes.

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.

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.

White · Medium · Dry

Volcanic Greek white from Santorini — laser acid, salt, and stone-fruit minerality. The defining wine for seafood, octopus, and Mediterranean grilled fare.

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.

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.