Egg Noodles

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 Swedish Turkey Meatballs With Egg Noodles · Mushroom, Cream, Chicken Breast, Egg Noodles · Portabello And Oyster Mushrooms In A Cream Sauce With Parmesan Cheese, Served Over Bread Egg Noodles

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 Egg Hakka Noodles · Mushroom, Cream, Chicken Breast, Egg Noodles · Portabello And Oyster Mushrooms In A Cream Sauce With Parmesan Cheese, Served Over Bread Egg Noodles

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 Swedish Turkey Meatballs With Egg Noodles · Mushroom, Cream, Chicken Breast, Egg Noodles · Portabello And Oyster Mushrooms In A Cream Sauce With Parmesan Cheese, Served Over Bread Egg Noodles

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 Egg Hakka Noodles · Portabello And Oyster Mushrooms In A Cream Sauce With Parmesan Cheese, Served Over Bread Egg Noodles

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 Swedish Turkey Meatballs With Egg Noodles · Mushroom, Cream, Chicken Breast, Egg Noodles

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 Swedish Turkey Meatballs With Egg Noodles · Mushroom, Cream, Chicken Breast, Egg Noodles

Red · Medium · Dry

Sangiovese from Tuscany's historic heartland — denser fruit, longer finish, and a structure that rewards aging. The pizza wine, elevated.

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.

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.

Piedmont's pop wine — Dolcetto from the same region as Barolo, made for joyful weekday drinking. Plum, almond, soft tannins.

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 · Light · Dry

The Loire's seaside white — Melon de Bourgogne grape, bone-dry, slightly briny, perfectly transparent. The platonic ideal of oyster wine.