Hollandaise Sauce

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 Salmon With Hollandaise Sauce · Sauce Hollandaise Lobster · Lobster With Hollandaise Sauce +4 more Salmon With Hollandaise Sauce · Sauce Hollandaise Lobster · Lobster With Hollandaise Sauce · Wild Salmon With Hollandaise Sauce · Poached Eggs With Hollandaise Sauce · Poached Salmon With Hollandaise Sauce · Lobster Or Salmon With Hollandaise Sauce

Red · Medium · Dry

Burgundy's grandest white — the most expensive Chardonnay on earth, from a tiny limestone hillside. Golden, ageless, immortal.

Works with Salmon With Hollandaise Sauce · Lobster With Hollandaise Sauce · Wild Salmon With Hollandaise Sauce +1 more Salmon With Hollandaise Sauce · Lobster With Hollandaise Sauce · Wild Salmon With Hollandaise Sauce · Lobster Or Salmon With Hollandaise Sauce

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 Filet With Hollandaise Sauce · Tenderloin Hollandaise Sauce · Lamb Brain With Hollandaise Sauce +1 more Filet With Hollandaise Sauce · Tenderloin Hollandaise Sauce · Lamb Brain With Hollandaise Sauce · Lamb Brains With Hollandaise Sauce

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 Hollandaise Sauce · Sauce Hollandaise Lobster · Wild Salmon With Hollandaise Sauce +1 more Hollandaise Sauce · Sauce Hollandaise Lobster · Wild Salmon With Hollandaise Sauce · Poached Salmon With Hollandaise Sauce

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 Pasta With Hollandaise Sauce · Sauce Hollandaise Lobster · Asparagus With Hollandaise Sauce +1 more Pasta With Hollandaise Sauce · Sauce Hollandaise Lobster · Asparagus With Hollandaise Sauce · Wild Salmon With Hollandaise Sauce

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 Sauce Hollandaise Lobster · Sole Fish And Hollandaise Sauce · Asparagus With Hollandaise Sauce +1 more Sauce Hollandaise Lobster · Sole Fish And Hollandaise Sauce · Asparagus With Hollandaise Sauce · Poached Salmon With Hollandaise Sauce

Red · Full · Dry

Argentina's signature grape: deep purple, plummy, and remarkably smooth for its weight. Soft tannins and a touch of cocoa make it the dinner-party Cabernet alternative — and far easier on the wallet.

Works with Tenderloin Hollandaise Sauce · Lamb Brain With Hollandaise Sauce · Lamb Brains With Hollandaise Sauce

Red · Full · Dry

Shiraz's more reserved European cousin — Northern Rhône style, all violets, black olive, and white pepper. Less brawn, more poise; pairs as well with lamb as with peppered duck breast.

Works with Tenderloin Hollandaise Sauce · Lamb Brain With Hollandaise Sauce · Lamb Brains With Hollandaise Sauce

Red · Medium · Dry

The grape that puts the warmth in southern French reds — strawberry, raspberry, white pepper, and a finish that's all sun and stones. The backbone of Châteauneuf-du-Pape and rosé from Provence.

Works with Lamb Brain With Hollandaise Sauce · Lamb Brains With Hollandaise Sauce

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 Filet With Hollandaise Sauce · Poached Salmon With Hollandaise Sauce

Red · Medium · Dry

Tempranillo-based blend from northern Spain, traditionally oak-aged into something quietly profound. Cherry, dill, vanilla, leather; great with lamb, paella, and aged Manchego.

Works with Lamb Brain With Hollandaise Sauce · Lamb Brains With Hollandaise Sauce

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 Asparagus With Hollandaise Sauce · Poached Salmon With Hollandaise Sauce