Fig Balsamic

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 Fig Balsamic Feta Walnut · Figs And Goat Cheese With Balsamic Glaze · Chicken In A Poached Balsamic Fig Sauce +2 more Fig Balsamic Feta Walnut · Figs And Goat Cheese With Balsamic Glaze · Chicken In A Poached Balsamic Fig Sauce · Pork Chops With Balsamic Vinegar, Honey And Fig Sauce · Grilled Figs Withaca Fresh Mozzarella And Balsamic Vinegar

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 Fig Balsamic Feta Walnut · Figs And Goat Cheese With Balsamic Glaze · Pork Chops With Balsamic Vinegar, Honey And Fig Sauce +1 more Fig Balsamic Feta Walnut · Figs And Goat Cheese With Balsamic Glaze · Pork Chops With Balsamic Vinegar, Honey And Fig Sauce · Grilled Figs Withaca Fresh Mozzarella And Balsamic Vinegar

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 Fig Balsamic Feta Walnut · Figs And Goat Cheese With Balsamic Glaze · Chicken In A Poached Balsamic Fig Sauce +1 more Fig Balsamic Feta Walnut · Figs And Goat Cheese With Balsamic Glaze · Chicken In A Poached Balsamic Fig Sauce · Grilled Figs Withaca Fresh Mozzarella And Balsamic Vinegar

Red · Medium · Dry

Cabernet's softer sibling — plum, black cherry, and a whisper of chocolate, framed by rounder tannins and earlier drinkability. The wine that built Pomerol and the one to reach for when Cabernet feels like overkill.

Works with Figs With Balsamic Glaze · Seared White Peaches With Fig Balsamic Reduction · Broiled Figs With Taleggio Cheese, Truffle Oil, Balsamic-cherry Drizzle

Sparkling · Light · Sweet

Asti's more refined sibling — gently frizzante, only 5-6% alcohol, all peach and orange blossom. The perfect summer dessert wine.

Works with Fig Balsamic · Fig Balsamic Feta Walnut · Chicken In A Poached Balsamic Fig Sauce

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 Fig Balsamic Feta Walnut · Figs And Goat Cheese With Balsamic Glaze · Grilled Figs Withaca Fresh Mozzarella And Balsamic Vinegar

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 Seared White Peaches With Fig Balsamic Reduction · Pork Chops With Balsamic Vinegar, Honey And Fig Sauce

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 Chicken In A Poached Balsamic Fig Sauce · Pork Chops With Balsamic Vinegar, Honey And Fig Sauce

White · Medium · 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.

White · Light · Off-dry

Washington and Finger Lakes Rieslings split the difference between Mosel delicacy and Alsatian heft — bright stone fruit, modest sweetness, lively acid. A natural with Thai, Indian, and anything off the spice rack.

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.

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.