Crab Risotto

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 Crab Risotto · Pan Seared Jumbo Scallops With Crab Risotto, Wilted Arugula, And Lemon Herb Truffle Butter

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 Crab Risotto · Pan Seared Jumbo Scallops With Crab Risotto, Wilted Arugula, And Lemon Herb Truffle Butter

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 Crab Risotto · Pan Seared Jumbo Scallops With Crab Risotto, Wilted Arugula, And Lemon Herb Truffle Butter

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 Crab Risotto · Pan Seared Jumbo Scallops With Crab Risotto, Wilted Arugula, And Lemon Herb Truffle Butter

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.

Liguria, Tuscany, and Sardinia's seaside white — citrus, salt, herb, and a clean mineral finish. The Mediterranean's answer to Sauvignon Blanc.