Etouffee

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 Etouffee · Duck Etouffee · Scallop Etouffee +2 more Etouffee · Duck Etouffee · Scallop Etouffee · Chicken Etouffee · Crawfish Etouffeee

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 Etouffee · Duck Etouffee · Shrimp Etouffee +1 more Etouffee · Duck Etouffee · Shrimp Etouffee · Chicken Etouffee

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 Duck Etouffee · Scallop Etouffee · Chicken Etouffee +1 more Duck Etouffee · Scallop Etouffee · Chicken Etouffee · Crawfish Etouffeee

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 Etouffee · Beef Etouffee · Chicken Etouffee

White · Light · Dry

Galicia's gift to summer — citrus, peach, salt air, and acid like a knife. Made for shellfish, paella, and any dish that involves the sea.

Works with Scallop Etouffee · Crawfish Etouffeee

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 Etouffee · Crayfish Etouffee

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 Scallop Etouffee · Crawfish Etouffeee

Red · Full · Dry

California's misnamed powerhouse (no relation to Syrah) — inky, tannic, with notes of blueberry and black pepper. Built for the heaviest dishes on your table.

Works with Crayfish Etouffee · Crawfish Etouffee

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 Scallop Etouffee · Crawfish Etouffeee

Red · Medium · Dry

Spain's signature red — bright cherry, dusty earth, and a touch of vanilla from American oak. Soft enough to drink young; structured enough to age beautifully in the right cellar.

Works with Crayfish Etouffee · Crawfish Etouffee

White · Medium · Dry

A medium-bodied dry white in the European tradition — crisp acid, citrus and orchard fruit, a clean mineral finish. Pairs reliably with most lighter dishes.

Works with Crayfish Etouffee · Crawfish Etouffee

Red · Medium · Dry

Pinot Noir (red) or Chardonnay (white) from the world's most expensive dirt. Translucent, perfumed, ethereal at the top of the hierarchy; honest and pleasant lower down. Drink slowly, with reverence.