Jelly

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 Quince Jelly · Jalapeno Jelly · Champagne Jelly +14 more Quince Jelly · Jalapeno Jelly · Champagne Jelly · Pepper Jelly And Brie · Baked Brie With Jelly · Pepper Jelly Tenderloin · Peanut Butter And Jelly · Meatballs In Jelly Sauce · Brie Sweet Red Pepper Jelly · Pork Tenderloin Pepper Jelly · Chicken And Red Pepper Jelly · Peppered Jelly And Cream Cheese · Peanut Butter And Jelly Sandwich · Spicy Apple Jelly Pork Tenderloin · Cream Cheese With Red Pepper Jelly · Cornish Hen With Current Jelly And Sherry · Cream Cheese And Pepper Jelly With Crackers

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 Quince Jelly · Jalapeno Jelly · Champagne Jelly +10 more Quince Jelly · Jalapeno Jelly · Champagne Jelly · Pepper Jelly And Brie · Baked Brie With Jelly · Peanut Butter And Jelly · Meatballs In Jelly Sauce · Brie Sweet Red Pepper Jelly · Chicken And Red Pepper Jelly · Peppered Jelly And Cream Cheese · Cream Cheese With Red Pepper Jelly · Cornish Hen With Current Jelly And Sherry · Cream Cheese And Pepper Jelly With Crackers

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 Pepper Jelly · Garlic Jelly · Quince Jelly +9 more Pepper Jelly · Garlic Jelly · Quince Jelly · Jalapeno Jelly · Champagne Jelly · Red Pepper Jelly · Peanut Butter And Jelly · Meatballs In Jelly Sauce · Chicken And Red Pepper Jelly · Peanut Butter And Jelly Sandwich · Meatballs In Red Pepper Jelly Sauce · Cornish Hen With Current Jelly And Sherry

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 Pepper Jelly · Garlic Jelly · Red Pepper Jelly +8 more Pepper Jelly · Garlic Jelly · Red Pepper Jelly · Pepper Jelly And Brie · Brie Sweet Red Pepper Jelly · Chicken And Red Pepper Jelly · Peanut Butter And Jelly Sandwich · Cream Cheese With Red Pepper Jelly · Meatballs In Red Pepper Jelly Sauce · Cornish Hen With Current Jelly And Sherry · Cream Cheese And Pepper Jelly With Crackers

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 Pepper Jelly And Brie · Baked Brie With Jelly · Pepper Jelly Tenderloin +6 more Pepper Jelly And Brie · Baked Brie With Jelly · Pepper Jelly Tenderloin · Brie Sweet Red Pepper Jelly · Pork Tenderloin Pepper Jelly · Peppered Jelly And Cream Cheese · Spicy Apple Jelly Pork Tenderloin · Cream Cheese With Red Pepper Jelly · Cream Cheese And Pepper Jelly With Crackers

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 Quince Jelly · Jalapeno Jelly · Champagne Jelly +2 more Quince Jelly · Jalapeno Jelly · Champagne Jelly · Peanut Butter And Jelly · Meatballs In Jelly 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 Pepper Jelly · Garlic Jelly · Red Pepper Jelly +2 more Pepper Jelly · Garlic Jelly · Red Pepper Jelly · Chicken And Red Pepper Jelly · Meatballs In Red Pepper Jelly Sauce

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 Pepper Jelly And Brie · Brie Sweet Red Pepper Jelly · Peppered Jelly And Cream Cheese +2 more Pepper Jelly And Brie · Brie Sweet Red Pepper Jelly · Peppered Jelly And Cream Cheese · Cream Cheese With Red Pepper Jelly · Cream Cheese And Pepper Jelly With Crackers

White · Medium · Dry

Austria's national white — green apple, white pepper, faint celery; lean acid, medium body, and an uncanny ability to pair with otherwise wine-hostile vegetables like asparagus and artichoke.

Works with Pepper Jelly · Garlic Jelly · Red Pepper Jelly +1 more Pepper Jelly · Garlic Jelly · Red Pepper Jelly · Meatballs In Red Pepper Jelly Sauce

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.

Works with Jelly · Pepper Jelly Tenderloin · Pork Tenderloin Pepper Jelly +1 more Jelly · Pepper Jelly Tenderloin · Pork Tenderloin Pepper Jelly · Spicy Apple Jelly Pork Tenderloin

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 Pepper Jelly Tenderloin · Pork Tenderloin Pepper Jelly · Cherry Jelly With Cherry Compote +1 more Pepper Jelly Tenderloin · Pork Tenderloin Pepper Jelly · Cherry Jelly With Cherry Compote · Spicy Apple Jelly Pork Tenderloin

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 Pepper Jelly Tenderloin · Pork Tenderloin Pepper Jelly · Spicy Apple Jelly Pork Tenderloin