Cranberry Chutney

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 Cranberry Chutney · Baked Brie Cranberry Chutney · Baked Brie With Cranberry Chutney +2 more Cranberry Chutney · Baked Brie Cranberry Chutney · Baked Brie With Cranberry Chutney · Turkey Meatball With Cranberry Chutney · Swordfish With Cranberry Golden Raisin Chutney

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 Cranberry Chutney · Baked Brie Cranberry Chutney · Baked Brie With Cranberry Chutney +2 more Cranberry Chutney · Baked Brie Cranberry Chutney · Baked Brie With Cranberry Chutney · Turkey Meatball With Cranberry Chutney · Braised Pork Belly With Cranberry Chutney

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 Cranberry Chutney · Cranberry And Red Onion Chutney · Turkey Meatball With Cranberry Chutney +1 more Cranberry Chutney · Cranberry And Red Onion Chutney · Turkey Meatball With Cranberry Chutney · Braised Pork Belly With Cranberry Chutney

Red · Full · Dry

The benchmark for full-bodied red — structured, age-worthy, unapologetic. Black currant, graphite, and tobacco lead into firm tannins that demand protein on the plate. Decant young bottles; cellar the serious ones.

Works with Baked Brie Cranberry Chutney · Baked Brie With Cranberry Chutney · Braised Pork Belly With Cranberry Chutney

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 Cranberry And Red Onion Chutney · Turkey Meatball With Cranberry Chutney · Swordfish With Cranberry Golden Raisin Chutney

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 Cranberry And Red Onion Chutney · Swordfish With Cranberry Golden Raisin Chutney

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 Fig And Cranberry Chutney · Braised Pork Belly With Cranberry Chutney

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.

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.

White · Medium · Off-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 · Medium · Off-dry

Lychee, rose petal, and a touch of ginger; medium-bodied, low-acid, and unmistakable. The wine for any cuisine where the spice cabinet did the heavy lifting.

White · Medium · Dry

Austria's national white — green apple, white pepper, faint celery; lean acid, medium body, and an uncanny ability to pair with otherwise wine-hostile vegetables like asparagus and artichoke.