Clam Pasta

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 Pasta · Pasta Clams · Pasta Clam Sauce +4 more Clam Pasta · Pasta Clams · Pasta Clam Sauce · Pasta With Clams · Pasta With Clam Sauce · Pasta With Clams & Lobster · Pasta With Shrimp, Clams, Mussels And Scallops In A Garlic And Butter Sauce

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 Clam Pasta · Pasta Clam Sauce · Pasta With Clams +2 more Clam Pasta · Pasta Clam Sauce · Pasta With Clams · Pasta With Clams & Lobster · Pasta With Shrimp, Clams, Mussels And Scallops In A Garlic And Butter Sauce

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 Pasta · Pasta With Clams & Lobster · Pasta With Shrimp, Clams, Mussels And Scallops In A Garlic And Butter Sauce

Red · Medium · Dry

Tuscany's everyday red, made from Sangiovese — cherry, leather, and a brisk acidity that makes tomato-based dishes sing. The Classico designation marks the historic heartland and a step up in quality.

Works with Pasta Clams · Pasta Clam Sauce · Pasta With Clams

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.

Works with Pasta Clams · Pasta Clam Sauce · Pasta With Clams

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 Palermo Pasta With Clam Sauce · Pasta With Cherry Tomatoes, Basil, Lemon, And Clams

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 Clam Pasta · Pasta With Clams & Lobster

Sparkling · Light · Off-dry

Veneto's everyday sparkler — Glera grape, charmat method, frothier and fruitier than Champagne. Pear, white flowers, easy fun. Made for aperitivo.

Works with Pasta Clam Sauce · Pasta With Clams

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.

White · Light · Off-dry

Washington and Finger Lakes Rieslings split the difference between Mosel delicacy and Alsatian heft — bright stone fruit, modest sweetness, lively acid. A natural with Thai, Indian, and anything off the spice rack.

Red · Medium · Dry

Piedmont's everyday red and Italy's secret food wine — high acid, low tannins, juicy red cherry, and a touch of earth. Pairs effortlessly with anything red-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.