Feta Tomato

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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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 Feta Tomato · Feta Chicken Tomato · Tomato Feta Prawn +14 more Feta Tomato · Feta Chicken Tomato · Tomato Feta Prawn · Tomato Feta Salad · Tuna, Feta, Tomato, Olives · Feta Cheese And Tomato Sauce · Raw Tuna, Feta, Tomato, Olives · Shrimp With Tomatoe And Feta · Shrimp Oregano Tomato And Feta · Chicken And Feta Pizza Tomato Sauce · Tomato Lemon Vinegarette Feta · Baked Shrimp With Tomatoes And Feta · Tomato Feta Garlic Oregano Chicken · Tomato, Basil, Garlic And Peppercorn Feta · Chicken With Sundried Tomato Spinach And Feta · Chicken, Pasta, Capers, Sun-dried Tomatoes, Feta, Garlic · Chicken Stuffed With Feta, Kalmata Olives, Sun Dried Tomatoes Wrapped In Prosciutto

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 · 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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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.

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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.

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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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Red · Medium · Dry

The soul of Tuscany — bright red cherry, dried herbs, and a savory line of acidity that craves tomato sauce. Chianti is the everyday face; Brunello is its serious cousin.

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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 Tomato Feta Prawn · Baked Shrimp With Tomatoes And Feta · Traditional Greek Salad With Black Olives, Tomato, Feta With Light Vinegarette

Fortified · Full · Sweet

Fortified red from Portugal's Douro Valley — sweet, warming, and surprisingly versatile. Ruby and LBV are for everyday; Vintage and Tawny are for serious occasions. Pair with blue cheese, walnuts, or just a fire.

Works with Feta Tomato · Feta Cheese And Tomato Sauce · Tomato, Basil, Garlic And Peppercorn Feta

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 Baked Rigatoni With Ham, Tomatoes And Feta Cheese · Handmade Chestnut Fettuccine With Baked Beans,vine Tomatoesand Persian Feta

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.

Works with Pasta Salad With Feta And Tomatoes · Handmade Chestnut Fettuccine With Baked Beans,vine Tomatoesand Persian Feta