Fried Szechwan

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 Fried Szechwan Spiced Oysters En Croute With A Hoisin Cream · Wine Pairing With Fried Szechwan Spiced Oysters En Croute With A Hoisin Cream

White · Light · Dry

The Loire's seaside white — Melon de Bourgogne grape, bone-dry, slightly briny, perfectly transparent. The platonic ideal of oyster wine.

Works with Fried Szechwan Spiced Oysters En Croute With A Hoisin Cream · Wine Pairing With Fried Szechwan Spiced Oysters En Croute With A Hoisin Cream

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 Fried Szechwan Spiced Oysters En Croute With A Hoisin Cream · Wine Pairing With Fried Szechwan Spiced Oysters En Croute With A Hoisin Cream

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.

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.

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.

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.