Hazelnuts

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 Nuts (almonds Walnuts Hazelnuts Peanuts) · Halibut With Browned Butter And Hazelnuts · Roasted Chicken With Saffron, Honey And Hazelnuts +2 more Nuts (almonds Walnuts Hazelnuts Peanuts) · Halibut With Browned Butter And Hazelnuts · Roasted Chicken With Saffron, Honey And Hazelnuts · Seared Foie Gras With Salted Lemon Cream And Hazelnuts · Roasted Butternut Squash Soup With Ginger Crème Fraiche And Toasted Hazelnuts

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 Hazelnuts · Green Beans In Hazelnuts & Creme Fraiche · Roasted Chicken With Saffron, Honey And Hazelnuts +1 more Hazelnuts · Green Beans In Hazelnuts & Creme Fraiche · Roasted Chicken With Saffron, Honey And Hazelnuts · Gorgonzola Stuffed Pork Chops With Roasted Hazelnuts

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 Veal Sweetbreads With Hazelnuts · Nuts (almonds Walnuts Hazelnuts Peanuts) · Gorgonzola Stuffed Pork Chops With Roasted Hazelnuts

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 Green Beans In Hazelnuts & Creme Fraiche · Halibut With Browned Butter And Hazelnuts · Roasted Chicken With Saffron, Honey And Hazelnuts

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 Beans In Hazelnuts & Creme Fraiche · Roasted Chicken With Saffron, Honey And Hazelnuts · Gorgonzola Stuffed Pork Chops With Roasted Hazelnuts

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 Halibut With Browned Butter And Hazelnuts · Seared Foie Gras With Salted Lemon Cream And Hazelnuts

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 Nuts (almonds Walnuts Hazelnuts Peanuts) · Halibut With Browned Butter And Hazelnuts

Dessert · Full · Sweet

Bordeaux's legendary sweet white — Semillon and Sauvignon Blanc hit by noble rot, then patiently fermented. Honey, apricot, candied citrus, and a finish that lasts a small eternity. Pair with foie gras, blue cheese, or a fruit tart.

Works with Hazelnuts · Crostini With Blue Cheese, Honey, And Hazelnuts

White · Light · Dry

Galicia's gift to summer — citrus, peach, salt air, and acid like a knife. Made for shellfish, paella, and any dish that involves the sea.

California or Pacific Northwest late-harvest white — usually Riesling or Gewürztraminer, picked overripe for concentrated sweetness. Honey, peach, ginger.

Sparkling · Light · Dry

California's méthode-traditionnelle sparkling wines — Chardonnay/Pinot Noir-based, brioche-and-citrus, often grown in cool coastal regions. Champagne quality at friendlier prices.

Red · Medium · Dry

California's signature red — jammy, brambly, often 15% alcohol, with notes of blackberry, black pepper, and dried herb. Built for ribs and brisket.