Cilantro Lime Chicken

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 Cilantro Lime Chicken · Grilled Cilantro Lime Chicken · Tequila Lime Chicken With Cilantro Dressing +1 more Cilantro Lime Chicken · Grilled Cilantro Lime Chicken · Tequila Lime Chicken With Cilantro Dressing · Chicken In A Lime/honey/cilantro/cayenne Marinade

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 Grilled Cilantro Lime Chicken · Tequila Lime Chicken With Cilantro Dressing · Chicken In A Lime/honey/cilantro/cayenne Marinade

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 Grilled Cilantro Lime Chicken · Chicken In A Lime/honey/cilantro/cayenne Marinade

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 Grilled Cilantro Lime Chicken · Chicken In A Lime/honey/cilantro/cayenne Marinade

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 Grilled Cilantro Lime Chicken · Chicken In A Lime/honey/cilantro/cayenne Marinade

White · Medium · Dry

Pacific Northwest Sémillon — Washington and California's quiet white grape, with waxy texture, lemon curd, and the structure to age.

White · Medium · Dry

Argentine whites, broadly — Torrontés is the signature, with jasmine and stone fruit; some serious Chardonnay from high-altitude vineyards.

A regional or producer-specific wine outside our standard reference. Body, acid, and sweetness will tell you most of what you need to know — let the first sip guide the plate.

Red · Medium · 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.

Rosé · Light · Dry

Chardonnay grown on Burgundy's chalkiest soils, almost never oaked. Lean, steely, oyster-shell minerality; a wine that tastes like a place. The wine for shellfish, full stop.

The Rhône's most famous appellation — up to 13 grape varieties blended into something dense, warm, peppery, and unmistakable. Black cherry, garrigue, leather; built for braised lamb and aged cheese.

White · Medium · Dry

Chardonnay grown on Burgundy's chalkiest soils, almost never oaked. Lean, steely, oyster-shell minerality; a wine that tastes like a place. The wine for shellfish, full stop.