Caramelized Onions

Red · Medium · Dry

California and Oregon's answer to Burgundy — riper, more upfront fruit than the French original, with cherry, raspberry, and gentle oak. Sonoma and Willamette set the standard.

Works with Baked Brie With Caramelized Onions · Barbecued Tri-tip With Caramelized Red Onions · Braised Lamb Shanks With Caramelized Onions And Shallots +1 more Baked Brie With Caramelized Onions · Barbecued Tri-tip With Caramelized Red Onions · Braised Lamb Shanks With Caramelized Onions And Shallots · Sage-roasted Turkey With Caramelized Onions And Sage Gravy

Red · Medium · Dry

California's signature red — jammy, brambly, often 15% alcohol, with notes of blackberry, black pepper, and dried herb. Built for ribs and brisket.

Works with Barbecued Tri-tip With Caramelized Red Onions · Chicken With Olives, Caramelized Onions, And Sage · Sage-roasted Turkey With Caramelized Onions And Sage Gravy

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 Pork Chops With Caramelized Onions And Smoked Gouda · Coriander-crusted Pork Chops With Sautéed Apples And Caramelized Onions · Atlantic Salmon Filet Stuffed With Spinach, Caramelized Onions And Feta Cheese Topped With A Basil C

Red · Medium · Dry

Piedmont's everyday red and Italy's secret food wine — high acid, low tannins, juicy red cherry, and a touch of earth. Pairs effortlessly with anything red-sauce.

Works with Chicken With Olives, Caramelized Onions, And Sage · Braised Lamb Shanks With Caramelized Onions And Shallots

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 Baked Brie With Caramelized Onions · Coriander-crusted Pork Chops With Sautéed Apples And Caramelized Onions

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 Coriander-crusted Pork Chops With Sautéed Apples And Caramelized Onions · Atlantic Salmon Filet Stuffed With Spinach, Caramelized Onions And Feta Cheese Topped With A Basil C

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.

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.

Red · Medium · Dry

Mendoza Malbec, the global benchmark — high-altitude vineyards giving deep purple wines with plum, violet, cocoa, and soft tannins. Reliably excellent at most price points.

Red · Medium · Dry

Mendoza Malbec country — plummy, full-bodied reds with cocoa, violet, and supple tannins. Reliably excellent at most price points.

Red · Medium · Dry

Australia's signature red — dense, spice-driven, peppery, often pushing 15% alcohol. Barossa makes it brawniest; McLaren Vale, smokier; Hunter, leaner. Built for the grill.

Sparkling · Light · Dry

A traditional-method sparkling wine — fine bubbles, brisk acid, citrus and toast. The all-purpose celebration wine; equally good as an aperitif.