Braised Cabbage

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 Braised Red Cabbage · Braised Corned Beef And Cabbage · Braised Cabbage Stuffed With Pork +1 more Braised Red Cabbage · Braised Corned Beef And Cabbage · Braised Cabbage Stuffed With Pork · Roast Pork Loin With Apple Sauce And Crispy Crackling, Spiced Braised Cabbage

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 Braised Cabbage · Braised Red Cabbage · Braised Cabbage Stuffed With Pork +1 more Braised Cabbage · Braised Red Cabbage · Braised Cabbage Stuffed With Pork · Roast Pork Loin With Apple Sauce And Crispy Crackling, Spiced Braised Cabbage

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 Braised Cabbage Stuffed With Pork · Roasted Duck Breast With Cabernet Braised Red Cabbage And Granny With Apple · Roast Pork Loin With Apple Sauce And Crispy Crackling, Spiced Braised Cabbage

White · Medium · Off-dry

The Loire's most versatile grape — bone-dry and steely from Savennières, honeyed and ageless from Vouvray. Naturally high acid keeps every style food-friendly.

Works with Braised Cabbage Stuffed With Pork · Roast Pork Loin With Apple Sauce And Crispy Crackling, Spiced Braised Cabbage

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.

Works with Braised Cabbage Stuffed With Pork · Roast Pork Loin With Apple Sauce And Crispy Crackling, Spiced Braised Cabbage

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 Braised Cabbage · Braised Corned Beef And Cabbage

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.

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.

Red · Medium · Dry

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

Red · Medium · Dry

Pinot Noir (red) or Chardonnay (white) from the world's most expensive dirt. Translucent, perfumed, ethereal at the top of the hierarchy; honest and pleasant lower down. Drink slowly, with reverence.

White · Medium · Dry

California's name for Sauvignon Blanc, popularized by Robert Mondavi — usually with a touch of oak, fuller-bodied than New Zealand or Loire styles.

White · Medium · Dry

Alsace's everyday white — Pinot Bianco's French expression, all apple, pear, and a soft mineral finish. The reliable house-wine alternative.