Goat Cheese Crostini

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 Goat Cheese Crostini · Fig And Goat Cheese Crostini · Avocado Goat Cheese Crostini +4 more Goat Cheese Crostini · Fig And Goat Cheese Crostini · Avocado Goat Cheese Crostini · Crostini With Goat Cheese · Crostini With Proscuitto, Goat Cheese And Fig Jam · Swet Potato Crostini With Goat Cheese And Grape Salsa (so Living Recipe) · Crostini With Goat & Cream Cheese, Roasted Garlic, Basil & Roasted Red Pepper, Dash Of Aged Balsamic

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 Goat Cheese Crostini · Fig And Goat Cheese Crostini · Avocado Goat Cheese Crostini +3 more Goat Cheese Crostini · Fig And Goat Cheese Crostini · Avocado Goat Cheese Crostini · Crostini With Proscuitto, Goat Cheese And Fig Jam · Swet Potato Crostini With Goat Cheese And Grape Salsa (so Living Recipe) · Crostini With Goat & Cream Cheese, Roasted Garlic, Basil & Roasted Red Pepper, Dash Of Aged Balsamic

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 Goat Cheese Crostini · Fig And Goat Cheese Crostini · Avocado Goat Cheese Crostini +3 more Goat Cheese Crostini · Fig And Goat Cheese Crostini · Avocado Goat Cheese Crostini · Crostini With Proscuitto, Goat Cheese And Fig Jam · Swet Potato Crostini With Goat Cheese And Grape Salsa (so Living Recipe) · Crostini With Goat & Cream Cheese, Roasted Garlic, Basil & Roasted Red Pepper, Dash Of Aged Balsamic

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 Goat Cheese Crostini · Fig And Goat Cheese Crostini · Avocado Goat Cheese Crostini +3 more Goat Cheese Crostini · Fig And Goat Cheese Crostini · Avocado Goat Cheese Crostini · Crostini With Proscuitto, Goat Cheese And Fig Jam · Swet Potato Crostini With Goat Cheese And Grape Salsa (so Living Recipe) · Crostini With Goat & Cream Cheese, Roasted Garlic, Basil & Roasted Red Pepper, Dash Of Aged Balsamic

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 And Goat Cheese Crostini · Crostini With Proscuitto, Goat Cheese And Fig Jam

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 Swet Potato Crostini With Goat Cheese And Grape Salsa (so Living Recipe) · Crostini With Goat & Cream Cheese, Roasted Garlic, Basil & Roasted Red Pepper, Dash Of Aged Balsamic

Red · Medium · 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.

Red · Medium · Dry

California and Oregon's answer to Burgundy — riper, more upfront fruit than the French original, with cherry, raspberry, and gentle oak. Sonoma and Willamette set the standard.

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.

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.

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.

Bordeaux's Left Bank — Cabernet Sauvignon-dominated blends with structure, gravel, and the patience to age. The classic claret profile.