Creole Shrimp

Red · Full · Dry

California's brawler — jammy blackberry, brambly spice, and 15% alcohol that hides behind the fruit. Built for ribs, brisket, and anything that came off a grill.

Works with Creole Shrimp · Spicy Shrimp Creole · Shrimp In Creole Sauce +2 more Creole Shrimp · Spicy Shrimp Creole · Shrimp In Creole Sauce · Shrimp Creole Medium Spicy · Mild Shrimp Creole--it Has Brown Sugar And Chili Sauce So It's On The Sweet Side

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 Creole Shrimp · Spicy Shrimp Creole · Shrimp In Creole Sauce +1 more Creole Shrimp · Spicy Shrimp Creole · Shrimp In Creole Sauce · Shrimp Creole Medium Spicy

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 Creole Shrimp · Spicy Shrimp Creole · Shrimp In Creole Sauce +1 more Creole Shrimp · Spicy Shrimp Creole · Shrimp In Creole Sauce · Shrimp Creole Medium Spicy

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 Creole Shrimp · Spicy Shrimp Creole · Shrimp In Creole Sauce +1 more Creole Shrimp · Spicy Shrimp Creole · Shrimp In Creole Sauce · Shrimp Creole Medium Spicy

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.

Works with Creole Shrimp · Spicy Shrimp Creole · Shrimp Creole Medium Spicy

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.

Works with Super-hot Shrimp Creole · Shrimp With Spicy Creole Sauce

Red · Light · Dry

Gamay-based reds from southern Burgundy — light, fruity, food-friendly. The serious Cru bottlings (Morgon, Fleurie, Moulin-à-Vent) drink like Pinot Noir at half the price.

Works with Super-hot Shrimp Creole · Shrimp With Spicy Creole Sauce

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 Shrimp Creole · Shrimp In Creole Sauce

Red · Medium · Dry

California's signature red — jammy, brambly, often 15% alcohol, with notes of blackberry, black pepper, and dried herb. Built for ribs and brisket.

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.

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.