Wines that pair with
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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.
Why it works with Green Salad With Pear, Mustard Vin, Bleu Cheese
Cab's tannin handles hard, aged cheeses with grip and depth.
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.
Why it works with Green Salad With Pear, Mustard Vin, Bleu Cheese
Chardonnay's body matches soft and bloomy cheeses with grace.
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.
Why it works with Green Salad With Pear, Mustard Vin, Bleu Cheese
Clean white that lets salad ingredients stay center stage.
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.
Why it works with Green Salad With Pear, Mustard Vin, Bleu Cheese
Versatile light red that works across the cheese-board spectrum — soft, semi-hard, hard.
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.
Why it works with Green Salad With Pear, Mustard Vin, Bleu Cheese
Herbaceous white mirrors green-salad and goat-cheese pairings.
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