Chicken Flatbread

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 Chicken Flatbread · Chicken, Spinach, And Bacon Flatbread

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 Chicken Flatbread · Chicken, Spinach, And Bacon Flatbread

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 Chicken Flatbread · Chicken, Spinach, And Bacon Flatbread

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 Chicken Flatbread · Chicken, Spinach, And Bacon Flatbread

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.

White · Medium · Dry

Italian for 'white' — usually a regional white wine name (Bianco di Custoza, Bianco d'Alcamo). Always made for the table.

Rosé · Light · Dry

An Italian rosé (Trentino) — light, dry, cherry-and-strawberry; the everyday Italian summer pink.

An Italian red (Trentino) — usually a Schiava or Merlot blend, light, fruity, easy-drinking.

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.