Lemon Crab

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 Lemon Crab · Crab Lemon Pasta · Avocado Crab Lemon Greens +6 more Lemon Crab · Crab Lemon Pasta · Avocado Crab Lemon Greens · Crab With Lemon Dill Sauce · Fettuccine With Crab, Fennel And Lemon Zest · Toothfish Stuffed With Crab And Lemon Sauce · Spicy Crab Spaghettini With Preserved Lemon · Crab Cakes With Baby Greens Lemon Vinaigrette · Fried Soft Shell Crabs With Lemon Basil Butter

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 Lemon Crab · Crab Lemon Pasta · Avocado Crab Lemon Greens +5 more Lemon Crab · Crab Lemon Pasta · Avocado Crab Lemon Greens · Crab With Lemon Dill Sauce · Spicy Crab Spaghettini With Preserved Lemon · Crab Cakes With Baby Greens Lemon Vinaigrette · Fried Soft Shell Crabs With Lemon Basil Butter · Crab Cakes And Baby Greens With Lemon Vinaigrette

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 Lemon Crab · Crab Lemon Pasta · Avocado Crab Lemon Greens +5 more Lemon Crab · Crab Lemon Pasta · Avocado Crab Lemon Greens · Crab With Lemon Dill Sauce · Spicy Crab Spaghettini With Preserved Lemon · Crab Cakes With Baby Greens Lemon Vinaigrette · Fried Soft Shell Crabs With Lemon Basil Butter · Pan Seared Jumbo Scallops With Crab Risotto, Wilted Arugula, And Lemon Herb Truffle Butter

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 Lemon Crab · Lemongrass Crab · Crab Lemon Pasta +5 more Lemon Crab · Lemongrass Crab · Crab Lemon Pasta · Avocado Crab Lemon Greens · Crab With Lemon Dill Sauce · Spicy Crab Spaghettini With Preserved Lemon · Crab Cakes With Baby Greens Lemon Vinaigrette · Fried Soft Shell Crabs With Lemon Basil Butter

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.

Works with Crab Lemon Pasta · Spicy Crab Spaghettini With Preserved Lemon · Crab Cakes With Baby Greens Lemon Vinaigrette

Sparkling · Light · Sweet

Asti's more refined sibling — gently frizzante, only 5-6% alcohol, all peach and orange blossom. The perfect summer dessert wine.

Works with Lemon Crab · Crab With Lemon Dill Sauce · Fried Soft Shell Crabs With Lemon Basil Butter

White · Medium · 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.

Red · Medium · Dry

Tuscany's everyday red, made from Sangiovese — cherry, leather, and a brisk acidity that makes tomato-based dishes sing. The Classico designation marks the historic heartland and a step up in quality.

Burgundy's most generous white — rich, buttery, full of stone fruit and toasted nut. The Chardonnay you reach for when Chablis feels too austere.

White · Medium · Dry

Alsace's everyday white — Pinot Bianco's French expression, all apple, pear, and a soft mineral finish. The reliable house-wine alternative.

White · Light · Dry

Sancerre's cousin across the Loire — Sauvignon Blanc with a smokier, flintier profile. The 'fumé' in the name refers to that struck-match minerality.

Sparkling · Light · Off-dry

Veneto's everyday sparkler — Glera grape, charmat method, frothier and fruitier than Champagne. Pear, white flowers, easy fun. Made for aperitivo.