Gnocchi Pesto

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 Gnocchi Pesto · Gnocchi With Pesto · Gnocchi Al Pesto Alla Ligure +2 more Gnocchi Pesto · Gnocchi With Pesto · Gnocchi Al Pesto Alla Ligure · Veal Ragout Pesto Over Gnocchi · Potato Gnocchi With Tomato Pesto Sauce

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 Gnocchi Pesto · Gnocchi With Pesto · Gnocchi Al Pesto Alla Ligure +2 more Gnocchi Pesto · Gnocchi With Pesto · Gnocchi Al Pesto Alla Ligure · Veal Ragout Pesto Over Gnocchi · Potato Gnocchi With Tomato Pesto Sauce

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 Gnocchi Pesto · Gnocchi With Pesto · Gnocchi Al Pesto Alla Ligure +2 more Gnocchi Pesto · Gnocchi With Pesto · Gnocchi Al Pesto Alla Ligure · Veal Ragout Pesto Over Gnocchi · Potato Gnocchi With Tomato Pesto Sauce

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 Gnocchi Pesto · Gnocchi With Pesto · Gnocchi Al Pesto Alla Ligure +2 more Gnocchi Pesto · Gnocchi With Pesto · Gnocchi Al Pesto Alla Ligure · Veal Ragout Pesto Over Gnocchi · Potato Gnocchi With Tomato Pesto Sauce

Liguria, Tuscany, and Sardinia's seaside white — citrus, salt, herb, and a clean mineral finish. The Mediterranean's answer to Sauvignon Blanc.

Works with Gnocchi Al Pesto Alla Ligure · Veal Ragout Pesto Over Gnocchi

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.

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.

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.

White · Medium · Dry

The white grape of the Northern Rhône — full-bodied, peachy, faintly perfumed, with the texture of a quiet Chardonnay. Pairs with anything saffron-tinged or apricot-glazed.

White · Medium · Dry

A catchall for white wine generally — covers everything from a $10 weeknight pour to grand cru Burgundy. Match the bottle's weight to the food's weight; rarely fails.