Fontina Cheese

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 Chicken Fontina Cheese · Risotto Fontina Cheese · Tomato Crostini With Fontina Cheese +5 more Chicken Fontina Cheese · Risotto Fontina Cheese · Tomato Crostini With Fontina Cheese · Prosciutto Cotta, Leeks, Fontina Cheese · Chicken Scallopine With Sage And Fontina Cheese · Sundried Tomato Black Garlic And Fontina Cheese · Crostini With Shitake Mushroom And Fontina Cheese · Turkey Meat Loaf With Mushrooms Fontina Cheese And Leeks

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 Chicken Fontina Cheese · Prosciutto Cotta, Leeks, Fontina Cheese · Chicken Scallopine With Sage And Fontina Cheese +3 more Chicken Fontina Cheese · Prosciutto Cotta, Leeks, Fontina Cheese · Chicken Scallopine With Sage And Fontina Cheese · Sundried Tomato Black Garlic And Fontina Cheese · Crostini With Shitake Mushroom And Fontina Cheese · Turkey Meat Loaf With Mushrooms Fontina Cheese And Leeks

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 Chicken Fontina Cheese · Prosciutto Cotta, Leeks, Fontina Cheese · Sundried Tomato Black Garlic And Fontina Cheese +1 more Chicken Fontina Cheese · Prosciutto Cotta, Leeks, Fontina Cheese · Sundried Tomato Black Garlic And Fontina Cheese · Crostini With Shitake Mushroom And Fontina Cheese

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 Chicken Fontina Cheese · Chicken Scallopine With Sage And Fontina Cheese · Sundried Tomato Black Garlic And Fontina Cheese +1 more Chicken Fontina Cheese · Chicken Scallopine With Sage And Fontina Cheese · Sundried Tomato Black Garlic And Fontina Cheese · Turkey Meat Loaf With Mushrooms Fontina Cheese And Leeks

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 Fontina Cheese · Chicken Scallopine With Sage And Fontina Cheese · Turkey Meat Loaf With Mushrooms Fontina Cheese And Leeks

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.

Works with Risotto Fontina Cheese · Tomato Crostini With Fontina Cheese · Crostini With Shitake Mushroom And Fontina Cheese

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 Risotto Fontina Cheese · Tomato Crostini With Fontina Cheese

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 Risotto Fontina Cheese · Tomato Crostini With Fontina Cheese

Sparkling · Light · Off-dry

Veneto's everyday sparkler — Glera grape, charmat method, frothier and fruitier than Champagne. Pear, white flowers, easy fun. Made for aperitivo.

Works with Risotto Fontina Cheese · Tomato Crostini With Fontina Cheese

Red · Full · Dry

Barolo's slightly softer sibling — same Nebbiolo grape, lighter touch, ready to drink younger. Elegance over power, with a perfume of violets and a long, savory finish.

A regional or producer-specific wine outside our standard reference. Body, acid, and sweetness will tell you most of what you need to know — let the first sip guide the plate.

Red · Full · Dry

Nebbiolo from a single corner of Piedmont, slow-aged into something legendary. Tar and roses, dried cherry, leather; tannins that take a decade to soften. Decant; pair with truffle, braise, or aged hard cheese.