Champagne Sauce

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 Chicken With Champagne Sauce · Lobster With Champagne Sauce · Lobster Crisps In Champagne-dill Sauce +4 more Chicken With Champagne Sauce · Lobster With Champagne Sauce · Lobster Crisps In Champagne-dill Sauce · Salmon With Vanilla Bean Champagne Sauce · Roasted Shrimp With Champagne-shallot Sauce · Poached Swordfish With Champagne-grape Sauce · Chicken W/ Champagne Sauce W/ Ginger & Brown Sugar

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 Champagne Butter Sauce · Lobster With Champagne Sauce · Salmon With Vanilla Bean Champagne Sauce

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 Champagne Sauce · Lobster With Champagne Sauce

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 Champagne Butter Sauce · Lobster Crisps In Champagne-dill Sauce

Champagne's still wines — the rarely-seen non-sparkling output of the region. Lean Chardonnay and angular Pinot Noir, always interesting.

Works with Chicken With Champagne Sauce · Chicken W/ Champagne Sauce W/ Ginger & Brown Sugar

Red · Full · Dry

Argentina's signature grape: deep purple, plummy, and remarkably smooth for its weight. Soft tannins and a touch of cocoa make it the dinner-party Cabernet alternative — and far easier on the wallet.

Works with Champagne Sauce · Lobster With Champagne Sauce

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 Champagne Butter Sauce · Salmon With Vanilla Bean Champagne Sauce

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 Champagne Butter Sauce · Salmon With Vanilla Bean Champagne Sauce

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.

Works with Chicken With Champagne Sauce · Chicken W/ Champagne Sauce W/ Ginger & Brown Sugar

Red · Full · Dry

Shiraz's more reserved European cousin — Northern Rhône style, all violets, black olive, and white pepper. Less brawn, more poise; pairs as well with lamb as with peppered duck breast.

Works with Champagne Sauce · Lobster With Champagne Sauce

White · Medium · Off-dry

Chenin Blanc from the Loire — runs from sec (dry) through demi-sec (off-dry) to moelleux (sweet). The demi-sec is the cheat code for spicy food.

Works with Chicken With Champagne Sauce · Chicken W/ Champagne Sauce W/ Ginger & Brown Sugar

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.