Limone

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 Limone · Piccata Al Limone · Scaloppine Al Limone +2 more Limone · Piccata Al Limone · Scaloppine Al Limone · Veal Piccata (limone) · Chicken Piccata (limone)

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 Limone · Piccata Al Limone · Scaloppine Al Limone +2 more Limone · Piccata Al Limone · Scaloppine Al Limone · Veal Piccata (limone) · Chicken Piccata (limone)

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 Limone · Piccata Al Limone · Scaloppine Al Limone +1 more Limone · Piccata Al Limone · Scaloppine Al Limone · Chicken Piccata (limone)

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 Limone · Piccata Al Limone · Scaloppine Al Limone

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 Linguine Al Limone · Spaghetti Al Limone · Pappardelle Al Limone

Red · Medium · Dry

Piedmont's everyday red and Italy's secret food wine — high acid, low tannins, juicy red cherry, and a touch of earth. Pairs effortlessly with anything red-sauce.

Works with Linguine Al Limone · Spaghetti Al Limone

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.

Works with Linguine Al Limone · Spaghetti Al Limone

Red · Medium · Dry

The soul of Tuscany — bright red cherry, dried herbs, and a savory line of acidity that craves tomato sauce. Chianti is the everyday face; Brunello is its serious cousin.

Works with Linguine Al Limone · Spaghetti Al Limone

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 Veal Piccata (limone) · Chicken Piccata (limone)

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.

A specialty bottling we haven't documented in detail. Treat the first sip as research — note the body and acidity, then choose food that matches.

Shorthand for Sauvignon Blanc — citrusy, grassy, high-acid white wine. The reliable shellfish-and-goat-cheese companion.