Bouillabaiss

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.

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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.

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White · Medium · Dry

A medium-bodied dry white in the European tradition — crisp acid, citrus and orchard fruit, a clean mineral finish. Pairs reliably with most lighter dishes.

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White · Medium · Dry

Provence's quieter category — usually Rolle (Vermentino) and Clairette, bright and mineral, made for seaside lunches.

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Red · Medium · Dry

A catchall for red wine generally — covers everything from a $12 weeknight pour to first-growth Bordeaux. Match the bottle's weight to the food's weight and you'll rarely go wrong.

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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.

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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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Red · Full · Dry

Old-vine Shiraz from Barossa or McLaren Vale: dark, peppery, and unembarrassed about its size. Black plum, smoked meat, licorice, and a finish that lingers like the last embers of a grill.

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White · Medium · Dry

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

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France's most serious rosé — a single Rhône appellation devoted to dark, structured rosé from Grenache and friends. Bigger than Provence; nearly red. Pairs with grilled meat.

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Corsica's broad appellation — wines made from native grapes (Niellucciu, Sciaccarellu, Vermentinu) that taste unmistakably of the island's maquis and sea air.

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Red · Full · Dry

California's brawler — jammy blackberry, brambly spice, and 15% alcohol that hides behind the fruit. Built for ribs, brisket, and anything that came off a grill.

Works with Bouillabaiss · Bouillabaisse