Mole

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.

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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.

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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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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 Red Mole · Duck Mole · Green Mole +7 more Red Mole · Duck Mole · Green Mole · Turkey Mole · Chicken Mole · Duck With Mole · Red Chicken Mole · Oaxacan Chicken Mole · Salmon In Simple Mole · Chicken Breast In Green Mole

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 Red Mole · Green Mole · Mole Sauce +3 more Red Mole · Green Mole · Mole Sauce · Duck With Mole Sauce · Chicken Mole Enchiladas · Chicken Mole Enchaladas

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 Mole Sauce · Mole Chicken · Mexican Chicken Mole +3 more Mole Sauce · Mole Chicken · Mexican Chicken Mole · Duck With Mole Sauce · Chicken Mole Enchiladas · Chicken Mole Enchaladas

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 Mole Sauce · Duck With Mole Sauce · Chicken Mole Enchiladas +1 more Mole Sauce · Duck With Mole Sauce · Chicken Mole Enchiladas · Chicken Mole Enchaladas

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 Pork Mole · Beef Mole' · Chocolate Mole +1 more Pork Mole · Beef Mole' · Chocolate Mole · Mexican Chicken Mole

White · Light · Off-dry

Aromatic, racy, and shapeshifting — bone-dry in Alsace, off-dry on the Mosel, syrupy and ageless when late-harvested. The single most versatile wine for spicy food on earth.

Works with Pork Mole · Chicken Mole · Mole Chicken +1 more Pork Mole · Chicken Mole · Mole Chicken · Cherry Chili Mole

Red · Medium · Dry

California's signature red — jammy, brambly, often 15% alcohol, with notes of blackberry, black pepper, and dried herb. Built for ribs and brisket.

Works with Grill-roasted Rack Of Lamb In Red Mole · Bacon-wrapped Turkey Breast With Hazelnut Mole · Cornbread Casserole And Butternut Squash, Mushrooms, And Ancho Mole

Red · Medium · Dry

Mendoza Malbec, the global benchmark — high-altitude vineyards giving deep purple wines with plum, violet, cocoa, and soft tannins. Reliably excellent at most price points.

Works with Bacon-wrapped Turkey Breast With Hazelnut Mole · Cornbread Casserole And Butternut Squash, Mushrooms, And Ancho Mole

Red · Medium · Dry

Pinot Noir (red) or Chardonnay (white) from the world's most expensive dirt. Translucent, perfumed, ethereal at the top of the hierarchy; honest and pleasant lower down. Drink slowly, with reverence.

Works with Duck Mole · Duck With Mole