Cheese Ball

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.

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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.

Works with Cheese Ball · Cream Cheese Ball · Cherry Cheese Ball +4 more Cheese Ball · Cream Cheese Ball · Cherry Cheese Ball · Pumpkin Cheese Ball · Pineapple Cheese Ball · Dried Beef Cheese Ball And Crackers · Pesto Sundried Tomato Provolone Cheese Ball

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 Cheese Ball · Cream Cheese Ball · Cherry Cheese Ball +3 more Cheese Ball · Cream Cheese Ball · Cherry Cheese Ball · Pumpkin Cheese Ball · Pineapple Cheese Ball · Pesto Sundried Tomato Provolone Cheese Ball

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 Cheese Ball · Cream Cheese Ball · Cherry Cheese Ball +3 more Cheese Ball · Cream Cheese Ball · Cherry Cheese Ball · Pumpkin Cheese Ball · Pineapple Cheese Ball · Pesto Sundried Tomato Provolone Cheese Ball

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 Taco Cheese Ball · Pumpkin Cheese Ball · Pesto Sundried Tomato Provolone Cheese Ball

Sparkling · Light · Sweet

Asti's more refined sibling — gently frizzante, only 5-6% alcohol, all peach and orange blossom. The perfect summer dessert wine.

Works with Cherry Cheese Ball · Pineapple Cheese Ball

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 Taco Cheese Ball · Dried Beef Cheese Ball And Crackers

White · Light · Dry

Galicia's gift to summer — citrus, peach, salt air, and acid like a knife. Made for shellfish, paella, and any dish that involves the sea.

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.

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.

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.

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.