Gulf Shrimp

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 Gulf Shrimp · Gulf Shrimp Au Gratin · Gulf Shrimp “n” Grits +1 more Gulf Shrimp · Gulf Shrimp Au Gratin · Gulf Shrimp “n” Grits · Grilled Louisiana Gulf Shrimp And Scallops With Fried Ginger And La Quercia Prosciutto

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 Gulf Shrimp · Gulf Shrimp Au Gratin · Gulf Shrimp “n” Grits +1 more Gulf Shrimp · Gulf Shrimp Au Gratin · Gulf Shrimp “n” Grits · Grilled Louisiana Gulf Shrimp And Scallops With Fried Ginger And La Quercia Prosciutto

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 Gulf Shrimp · Gulf Shrimp Au Gratin · Gulf Shrimp “n” Grits +1 more Gulf Shrimp · Gulf Shrimp Au Gratin · Gulf Shrimp “n” Grits · Grilled Louisiana Gulf Shrimp And Scallops With Fried Ginger And La Quercia Prosciutto

Sparkling · Light · Dry

Spain's traditional-method sparkling, made in Catalunya. Crisper and chalkier than Prosecco; remarkable value next to Champagne. Pair with jamón, tortilla, and grilled vegetables.

Works with Gulf Shrimp Au Gratin · Gulf Shrimp “n” Grits · Grilled Louisiana Gulf Shrimp And Scallops With Fried Ginger And La Quercia Prosciutto

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 Gulf Shrimp · Gulf Shrimp Au Gratin · Gulf Shrimp “n” Grits

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.

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.