Cajun Pasta

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 Cajun Pasta · Cajun Shrimp Pasta · Cajun Chicken Pasta +3 more Cajun Pasta · Cajun Shrimp Pasta · Cajun Chicken Pasta · Cheddar Cajun Pasta · Cajun Chicken And Pasta · Cajun Pasta With Halibut

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.

Works with Cajun Pasta · Cajun Chicken Pasta · Cheddar Cajun Pasta +2 more Cajun Pasta · Cajun Chicken Pasta · Cheddar Cajun Pasta · Cajun Chicken And Pasta · Cajun Pasta With Halibut

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 Cajun Pasta · Cajun Chicken Pasta · Cheddar Cajun Pasta +2 more Cajun Pasta · Cajun Chicken Pasta · Cheddar Cajun Pasta · Cajun Chicken And Pasta · Cajun Pasta With Halibut

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 Cajun Pasta · Cajun Chicken Pasta · Cheddar Cajun Pasta +2 more Cajun Pasta · Cajun Chicken Pasta · Cheddar Cajun Pasta · Cajun Chicken And Pasta · Cajun Pasta With Halibut

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 Cajun Pasta · Cheddar Cajun Pasta · Cajun Shrimp And Chicken Pasta

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 Shrimp Pasta · Cajun Shrimp And Chicken Pasta

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 Cajun Chicken Pasta · Cajun Chicken And Pasta

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 Cajun Pasta With Halibut · Cajun Shrimp And Chicken Pasta

White · Medium · Dry

California and Pacific Northwest Gewürztraminer — lychee, rose petal, ginger, made riper and fuller than Alsace. The American spicy-food companion.

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

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.

White · Light · Dry

Sancerre's cousin across the Loire — Sauvignon Blanc with a smokier, flintier profile. The 'fumé' in the name refers to that struck-match minerality.