Cajun

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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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.

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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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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.

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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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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.

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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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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 Cajun Beef · Cajun Steak · Cajun Ribeye +8 more Cajun Beef · Cajun Steak · Cajun Ribeye · Cajun Sausage · Cajun Veal Stew · Cajun Pork Loin · Cajun Pork Chops · Cajun-spiced Steak · Cajun Chicken/steak · Cajun Pork Tenerloin · Cajun Steak Fetuccini

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 Cajun Rice · Cajun Salad · Cajun Bbq Shrimp +8 more Cajun Rice · Cajun Salad · Cajun Bbq Shrimp · Cajun Shrimp Pasta · Spicy Cajun Prawns · Cajun Shrimp Alfredo · Cajun Sweet Potatoes · Cajun Chicken Linguine · Cajun Shrimp And Grits · Cajun Salad With Cinamon · Cajun Shrimp And Chicken Pasta

White · Light · Off-dry

Washington and Finger Lakes Rieslings split the difference between Mosel delicacy and Alsatian heft — bright stone fruit, modest sweetness, lively acid. A natural with Thai, Indian, and anything off the spice rack.

Works with Cajun-style Blackened Halibut · Cajun Chicken With Capers And Lemon · Cajun Shrimp Tacos With Tomatillo Salsa +1 more Cajun-style Blackened Halibut · Cajun Chicken With Capers And Lemon · Cajun Shrimp Tacos With Tomatillo Salsa · Grilled Cajun Chicken Salad With Spicy Ranch Dressing

White · Light · Dry

Marche's quietly excellent white — apple and almond, a faint bitterness on the finish, and unusual ageability for an Italian white. Try the Castelli di Jesi Riserva.

Works with Cajun Seafood Pasta · Cajun-style Blackened Halibut · Cajun Shrimp Tacos With Tomatillo Salsa +1 more Cajun Seafood Pasta · Cajun-style Blackened Halibut · Cajun Shrimp Tacos With Tomatillo Salsa · Grilled Cajun Chicken Salad With Spicy Ranch Dressing

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 Cajun · Cajun Chicken · Cajun And Creole