Wines that pair with
Aggregated across 2 related dishes — most-paired wines first.
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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.
Why it works with Mallard
Bubbles refresh any palate — the default sparkling backup for unfamiliar territory.
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.
Why it works with Mallard
An all-purpose white — body, fruit, and acid in balance for varied food.
Roussillon reds — Grenache, Syrah, Mourvèdre, Carignan from southern France's hottest corner. Generous, garrigue-scented, surprisingly age-worthy.
Why it works with Mallard With Figs
Côtes du Roussillon and Mallard With Figs make a workable pairing — taste, adjust, enjoy.
A wine without a curated reference in our library. Pour a small glass to gauge style, then pair confidently with what the weight and sweetness suggest.
Why it works with Mallard With Figs
Les Aspres and Mallard With Figs make a workable pairing — taste, adjust, enjoy.
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.
Why it works with Mallard
A versatile light red — works across more dishes than any other red.
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.
Why it works with Mallard
Dry rosé is the most food-flexible bottle in the cellar.
2 matched dishes. Drill into one to see its tailored pairings.
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