Bread And Cheese

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 Bread And Cheese · Spinach And Cheese Bread · Goat Cheese And Prune Bread Pudding +3 more Bread And Cheese · Spinach And Cheese Bread · Goat Cheese And Prune Bread Pudding · Stuffed Mushrooms With Mozzarella Cheese And Bread Crumbs · Cheese Tortellini In A Tomato Based Sauce With Steamed Broccoli And Garlic Bread · Portabello And Oyster Mushrooms In A Cream Sauce With Parmesan Cheese, Served Over Bread Egg Noodles

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 Bread And Cheese · Spinach And Cheese Bread · Goat Cheese And Prune Bread Pudding +2 more Bread And Cheese · Spinach And Cheese Bread · Goat Cheese And Prune Bread Pudding · Stuffed Mushrooms With Mozzarella Cheese And Bread Crumbs · Cheese Tortellini In A Tomato Based Sauce With Steamed Broccoli And Garlic Bread

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 Bread And Cheese · Spinach And Cheese Bread · Goat Cheese And Prune Bread Pudding +2 more Bread And Cheese · Spinach And Cheese Bread · Goat Cheese And Prune Bread Pudding · Stuffed Mushrooms With Mozzarella Cheese And Bread Crumbs · Cheese Tortellini In A Tomato Based Sauce With Steamed Broccoli And Garlic Bread

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 Blue Cheese And French Bread · Bread Pudding With Cheese And Apples · Portabello And Oyster Mushrooms In A Cream Sauce With Parmesan Cheese, Served Over Bread Egg Noodles

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 Bread Pudding With Cheese And Apples · Goat Cheese And Prune Bread Pudding · French Bread With Goat Cheese And Sun-dried Tomato Spread

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 Spinach And Cheese Bread · Blue Cheese And French Bread · Portabello And Oyster Mushrooms In A Cream Sauce With Parmesan Cheese, Served Over Bread Egg Noodles

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.

Works with Blue Cheese And French Bread · Stuffed Mushrooms With Mozzarella Cheese And Bread Crumbs

Fortified · Full · Sweet

Fortified red from Portugal's Douro Valley — sweet, warming, and surprisingly versatile. Ruby and LBV are for everyday; Vintage and Tawny are for serious occasions. Pair with blue cheese, walnuts, or just a fire.

Works with Bread And Cheese · Goat Cheese And Prune Bread Pudding

Red · Medium · Dry

The soul of Tuscany — bright red cherry, dried herbs, and a savory line of acidity that craves tomato sauce. Chianti is the everyday face; Brunello is its serious cousin.

Works with Stuffed Mushrooms With Mozzarella Cheese And Bread Crumbs · Cheese Tortellini In A Tomato Based Sauce With Steamed Broccoli And Garlic Bread

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.

Red · Medium · Dry

American wines made in the Italian idiom — Sangiovese, Barbera, or Super-Tuscan-style blends from California or Washington. Cherry-driven, food-friendly, often a great value.

Sparkling · Light · Dry

California's méthode-traditionnelle sparkling wines — Chardonnay/Pinot Noir-based, brioche-and-citrus, often grown in cool coastal regions. Champagne quality at friendlier prices.