Lyonnaise

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 Lyonnaise · Lyonnaise Salad · Salad Lyonnaise +3 more Lyonnaise · Lyonnaise Salad · Salad Lyonnaise · Chicken Lyonnaise · Lyonnaise Salad With Lardons And Poached Egg · Lyonnaise Salad With Lentils And A Sherry Vinaigrette

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 Lyonnaise Salad · Salad Lyonnaise · Chicken Lyonnaise +2 more Lyonnaise Salad · Salad Lyonnaise · Chicken Lyonnaise · Lyonnaise Salad With Lardons And Poached Egg · Lyonnaise Salad With Lentils And A Sherry 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 Lyonnaise Salad · Salad Lyonnaise · Lyonnaise Salad With Lardons And Poached Egg +1 more Lyonnaise Salad · Salad Lyonnaise · Lyonnaise Salad With Lardons And Poached Egg · Lyonnaise Salad With Lentils And A Sherry Vinaigrette

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 Lyonnaise · Chicken Lyonnaise

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 Lyonnaise · Chicken Lyonnaise

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.

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.

Pure Syrah from a single granite amphitheater — the wildest, most savage of the Northern Rhône reds. Black olive, blood, iron, and a finish that doesn't let go.

Red · Full · Dry

California's misnamed powerhouse (no relation to Syrah) — inky, tannic, with notes of blueberry and black pepper. Built for the heaviest dishes on your table.