Green Peas

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 Green Peas · Veal Stew Fava Beans Green Peas Artichoke · Cured Salmon With Honey Green Peas Asparagus And Green Peas Sorbet +1 more Green Peas · Veal Stew Fava Beans Green Peas Artichoke · Cured Salmon With Honey Green Peas Asparagus And Green Peas Sorbet · Rock Lobster Tail, Green Beans, Sugar Snaps, Saffron Chicken Peas, Maine Lobster And Black Truffle G

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 Green Peas · Veal Stew Fava Beans Green Peas Artichoke · Cured Salmon With Honey Green Peas Asparagus And Green Peas Sorbet

White · Light · Off-dry

Washington and Finger Lakes Rieslings split the difference between Mosel delicacy and Alsatian heft — bright stone fruit, modest sweetness, lively acid. A natural with Thai, Indian, and anything off the spice rack.

Works with Green-curry Chicken With Peas And Basil · Stir-fried Tofu With Mushrooms, Sugar Snap Peas, And Green Onions

White · Light · Dry

California's take — riper than Sancerre, calmer than Marlborough, with grapefruit, melon, and a clean mineral finish. The everyday white that pairs with almost anything green or briny.

Works with Green-curry Chicken With Peas And Basil · Stir-fried Tofu With Mushrooms, Sugar Snap Peas, And Green Onions

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 Cured Salmon With Honey Green Peas Asparagus And Green Peas Sorbet · Rock Lobster Tail, Green Beans, Sugar Snaps, Saffron Chicken Peas, Maine Lobster And Black Truffle G

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 Cured Salmon With Honey Green Peas Asparagus And Green Peas Sorbet · Rock Lobster Tail, Green Beans, Sugar Snaps, Saffron Chicken Peas, Maine Lobster And Black Truffle G

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 Cured Salmon With Honey Green Peas Asparagus And Green Peas Sorbet · Rock Lobster Tail, Green Beans, Sugar Snaps, Saffron Chicken Peas, Maine Lobster And Black Truffle G

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.

White · Full · Dry

California's flagship white — rounder, riper, and oakier than the Old World original, with tropical fruit, butter, and vanilla. Sonoma Coast and Sta. Rita Hills bottlings are leaner; Napa stays plush.

Red · Medium · Dry

American wines made in the Italian idiom — Sangiovese, Barbera, or Super-Tuscan-style blends from California or Washington. Cherry-driven, food-friendly, often a great value.

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.

White · Medium · Dry

Dry German Riesling — increasingly the country's flagship style. Stone fruit, slate minerality, racing acid; pairs beautifully with everything from sushi to schnitzel.