Eel

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 Eels Smoked · Eel With Cream · Eels With A Creamy Herb Sauce +1 more Eels Smoked · Eel With Cream · Eels With A Creamy Herb Sauce · Smoke Eel Pork Crouton Dijon Mustard Horseradish

White · Light · Dry

Sauvignon Blanc from the upper Loire, grown on flint and chalk. Citrus, smoke, and a mineral finish that hints at struck stone. The refined antithesis of New Zealand's tropical SBs.

Works with Eel · Eels · Eels Smoked +1 more Eel · Eels · Eels Smoked · Eels With A Creamy Herb Sauce

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 Smoked Eel And Steak · Smoke Eel Pork Crouton Dijon Mustard Horseradish

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 Smoke Eel · Smoke Eel Pork Crouton Dijon Mustard Horseradish

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 Smoke Eel · Smoke Eel Pork Crouton Dijon Mustard Horseradish

White · Medium · Dry

Sauvignon Blanc from the upper Loire, grown on flint and chalk. Citrus, smoke, and a mineral finish that hints at struck stone. The refined antithesis of New Zealand's tropical SBs.

Works with Smoked Eel · Eel With Cream

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 Eels Smoked · Eels With Sorrel

White · Medium · 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.

Loire Cabernet Franc — bigger and more structured than neighboring Chinon, with darker fruit and earthier character. The Cabernet Franc to age.

Red · Medium · Dry

Loire Cabernet Franc — bigger and more structured than neighboring Chinon, with darker fruit and earthier character. The Cabernet Franc to age.

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.

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.