Crab Dip

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 Crab Dip · Hot Crab Dip · Crabmeat Dip +3 more Crab Dip · Hot Crab Dip · Crabmeat Dip · Crab Artichoke Dip · Crab And Shrimp Dip · Shrimp & Crab Parmesan Dip

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 Crabmeat Dip · Crab Artichoke Dip · Crab And Shrimp Dip +2 more Crabmeat Dip · Crab Artichoke Dip · Crab And Shrimp Dip · Shrimp & Crab Parmesan Dip · Crab Pot Stickers With Sesame-ginger Dipping 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 Crab Dip · Crabmeat Dip · Crab Artichoke Dip +2 more Crab Dip · Crabmeat Dip · Crab Artichoke Dip · Crab And Shrimp Dip · Shrimp & Crab Parmesan Dip

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 Crabmeat Dip · Crab Artichoke Dip · Crab And Shrimp Dip +1 more Crabmeat Dip · Crab Artichoke Dip · Crab And Shrimp Dip · Shrimp & Crab Parmesan Dip

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.

Works with Crab Artichoke Dip · Shrimp & Crab Parmesan Dip

White · Full · Dry

California's flagship white — rounder, riper, and oakier than the Old World original, with tropical fruit, butter, and vanilla. Sonoma Coast and Sta. Rita Hills bottlings are leaner; Napa stays plush.

White · Medium · Dry

The Loire's most versatile grape — bone-dry and steely from Savennières, honeyed and ageless from Vouvray. Naturally high acid keeps every style food-friendly.

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.

Burgundy's most generous white — rich, buttery, full of stone fruit and toasted nut. The Chardonnay you reach for when Chablis feels too austere.

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.

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.