Frog

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 Frog · Frog Leg · Frog Legs +8 more Frog · Frog Leg · Frog Legs · Frog Souffle · Frogleg Soup · Frogmore Stew · Fried Frog Legs · Sauteed Frog Legs · Battered Frog Legs · Deep Fried Frog Legs · Frogs Legs In Butter

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 Frog · Frog Leg · Frog Souffle +5 more Frog · Frog Leg · Frog Souffle · Frogleg Soup · Frogmore Stew · Fried Frog Legs · Deep Fried Frog Legs · Frogs Legs In Butter

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 Frog · Frog Leg · Frog Souffle +5 more Frog · Frog Leg · Frog Souffle · Cajun Frog Leg · Fried Frog Legs · Sauteed Frog Legs · Deep Fried Frog Legs · Frogs Legs In Butter

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 Frog · Frog Leg · Frog Souffle +4 more Frog · Frog Leg · Frog Souffle · Cajun Frog Leg · Fried Frog Legs · Deep Fried Frog Legs · Frogs Legs In Butter

Red · 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 Frog Legs · Frog Legs A La Poulette

Fortified · Medium · Dry

Andalusia's fortified white — runs from bone-dry Fino through nutty Amontillado to syrupy PX. The dry styles pair brilliantly with tapas; the sweet ones replace dessert entirely.

Works with Frogleg Soup · Frogmore Stew

White · Medium · 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.

Red · Full · Dry

The classical red blend — Cabernet Sauvignon, Merlot, and friends — from southwest France. Black currant, cedar, tobacco; serious structure; rewards patience and decanting.

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.

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.

A wine without a curated reference in our library. Pour a small glass to gauge style, then pair confidently with what the weight and sweetness suggest.

White · Medium · Dry

Lychee, rose petal, and a touch of ginger; medium-bodied, low-acid, and unmistakable. The wine for any cuisine where the spice cabinet did the heavy lifting.