Clam Chowder:

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 Clam Chowder: · Clam Chowder · White Clam Chowder +3 more Clam Chowder: · Clam Chowder · White Clam Chowder · Spicy Clam Chowder · Manhattan Clam Chowder · New England Clam Chowder

White · Light · Dry

Italy's everyday white — light, lemony, neutral by design. Pleasant with anything; profound with very little. The best Friuli bottles are quietly excellent.

Works with Clam Chowder: · White Clam Chowder · Spicy Clam Chowder +1 more Clam Chowder: · White Clam Chowder · Spicy Clam Chowder · Manhattan Clam Chowder

White · Light · Dry

California's take — riper than Sancerre, calmer than Marlborough, with grapefruit, melon, and a clean mineral finish. The everyday white that pairs with almost anything green or briny.

Works with Quick Clam Chowder · Barbara's New England Clam Chowder · Manhattan-style Clam Chowder With Chili

Fortified · Full · Sweet

Spanish table wine, broadly — Tempranillo, Garnacha, or a regional blend. Sun-soaked, food-friendly, increasingly remarkable for the price.

Works with Clam Chowder · Quick Clam Chowder · Manhattan-style Clam Chowder With Chili

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 White Clam Chowder · Spicy Clam Chowder

White · Light · Dry

Sancerre's cousin across the Loire — Sauvignon Blanc with a smokier, flintier profile. The 'fumé' in the name refers to that struck-match minerality.

Works with Barbara's New England Clam Chowder · Manhattan-style Clam Chowder With Chili

Red · Medium · Dry

A medium-bodied dry red in the European tradition — bright red fruit, soft tannins, and a savory finish. The everyday house wine of much of southern Europe.

Works with Clam Chowder · Manhattan Clam Chowder

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 Clam Chowder · Manhattan Clam Chowder

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 White Clam Chowder · Spicy Clam Chowder

White · Light · Dry

Marche's quietly excellent white — apple and almond, a faint bitterness on the finish, and unusual ageability for an Italian white. Try the Castelli di Jesi Riserva.

Works with Quick Clam Chowder · Barbara's New England Clam Chowder

White · Medium · Dry

Sauvignon Blanc from the upper Loire, grown on flint and chalk. Citrus, smoke, and a mineral finish that hints at struck stone. The refined antithesis of New Zealand's tropical SBs.

Works with Clam Chowder · Hearty Corn And Clam Chowder

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.