Grilled Pea Soup

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 Grilled Pea Soup · Grilled Pea And Mint Soup · Grilled Pea Soup With Basil

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 Grilled Pea Soup · Grilled Pea And Mint Soup · Grilled Pea Soup With Basil

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 Grilled Pea Soup · Grilled Pea And Mint Soup · Grilled Pea Soup With Basil

An uncatalogued varietal or single-vineyard wine. Taste before pairing: assess color, weight, and any obvious sweetness, then plate accordingly.

White · Light · Off-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.