Manicotti

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.

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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 Manicotti · Meat Manicotti · Hearty Manicotti +5 more Manicotti · Meat Manicotti · Hearty Manicotti · Chicken Manicotti · Meat And Cheese Manicotti · Mushroom And Spinach Manicotti · Manicotti And Key Lime Cheesecake · Sweet Pepper And Pork Sausage Stuffed Manicotti

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 Meat Manicotti · Hearty Manicotti · Spinach Manicotti +4 more Meat Manicotti · Hearty Manicotti · Spinach Manicotti · Chicken Manicotti · Crab And Spinach Manicotti · Mushroom And Spinach Manicotti · Sweet Pepper And Pork Sausage Stuffed Manicotti

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.

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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 Beef Manicotti · Sausage Manicotti · Meat And Cheese Manicotti +2 more Beef Manicotti · Sausage Manicotti · Meat And Cheese Manicotti · Manicotti And Key Lime Cheesecake · Sweet Pepper And Pork Sausage Stuffed Manicotti

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.

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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 Manicotti · Manicotti Formaggio · Italian Sausage Manicotti

Red · Full · Dry

California's brawler — jammy blackberry, brambly spice, and 15% alcohol that hides behind the fruit. Built for ribs, brisket, and anything that came off a grill.

Works with Beef Manicotti · Cheese Manicotti · Sausage Manicotti

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 Meat Manicotti · Hearty Manicotti

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 Crab Manicotti · Crab And Spinach Manicotti

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 Beef Manicotti · Sausage Manicotti

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 Italian Sausage Manicotti · Mushroom And Spinach Manicotti