Eggs

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.

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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 Beef Eggs · Scotch Eggs · Infused Eggs +16 more Beef Eggs · Scotch Eggs · Infused Eggs · Poached Eggs · Ham And Eggs · Curried Eggs · Scrambled Eggs · Tofu Eggs Wine · Steak And Eggs · Hard Boiled Eggs · Truffels And Eggs · Eggs And Asparagus · Eggs White With Truffles · Caviar And Scrambled Eggs · Eggs Scrambled With Steak · Scrambled Eggs And Sausage · Asparagus With Poached Eggs · Scrambled Eggs With Caponata And Pesto · Warm Salad With Qualis Eggs And Black Pudding

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.

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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 Beef Eggs · Deviled Eggs · Ham And Eggs +5 more Beef Eggs · Deviled Eggs · Ham And Eggs · Eggs And Bacon · Steak And Eggs · Chorizo And Eggs · Eggs Scrambled With Steak · Scrambled Eggs And Sausage

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.

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Red · Full · Dry

Argentina's signature grape: deep purple, plummy, and remarkably smooth for its weight. Soft tannins and a touch of cocoa make it the dinner-party Cabernet alternative — and far easier on the wallet.

Works with Beef Eggs · Ham And Eggs · Eggs And Bacon +4 more Beef Eggs · Ham And Eggs · Eggs And Bacon · Steak And Eggs · Chorizo And Eggs · Eggs Scrambled With Steak · Scrambled Eggs And Sausage

Red · Full · Dry

Shiraz's more reserved European cousin — Northern Rhône style, all violets, black olive, and white pepper. Less brawn, more poise; pairs as well with lamb as with peppered duck breast.

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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.

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Dessert · Full · Sweet

Bordeaux's legendary sweet white — Semillon and Sauvignon Blanc hit by noble rot, then patiently fermented. Honey, apricot, candied citrus, and a finish that lasts a small eternity. Pair with foie gras, blue cheese, or a fruit tart.

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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.

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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 Foie Gras And Cream Eggs · Eggs Scrambled With Smoked Salmon · Scrambled Eggs With Smoked Salmon

White · Light · Dry

Sancerre's cousin across the Loire — Sauvignon Blanc with a smokier, flintier profile. The 'fumé' in the name refers to that struck-match minerality.

Works with Quails Eggs · Deviled Eggs · Deviled Eggs With Tarragon And Capers