Havarti

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 Havarti · Smoked Havarti · Pear And Havarti +4 more Havarti · Smoked Havarti · Pear And Havarti · Havarti Dill Cheese · Creamy Havarti Cheese · Havarti Cheese With Dill · Havarti With Herbs And Spice

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 Smoked Havarti · Pear And Havarti · Havarti Dill Cheese +3 more Smoked Havarti · Pear And Havarti · Havarti Dill Cheese · Creamy Havarti Cheese · Havarti Cheese With Dill · Havarti With Herbs And Spice

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 Havarti Dill Cheese · Creamy Havarti Cheese · Havarti Cheese With Dill

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 Smoked Havarti · Pear And Havarti · Havarti With Herbs And Spice

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 Smoked Havarti · Pear And Havarti · Havarti With Herbs And Spice

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 Havarti Dill Cheese · Havarti Cheese With Dill

Red · Full · Dry

The classical red blend — Cabernet Sauvignon, Merlot, and friends — from southwest France. Black currant, cedar, tobacco; serious structure; rewards patience and decanting.

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.

Red · Medium · Dry

A medium-bodied red. Dark fruit, soft tannins, and a savory finish — a comfortable everyday choice.

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.

Shorthand most often for Pinot Noir — light-bodied, perfumed red wine with cherry and earth. Burgundy's most temperamental and rewarding grape.

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.