Mozarella

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 Parma Ham Mozarella · Prosciutto Mozarella · Prosciutto & Mozarella +2 more Parma Ham Mozarella · Prosciutto Mozarella · Prosciutto & Mozarella · Proscuitto Wrapped Mozarella · Peaches, Mozarella And Prosciutto

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 Parma Ham Mozarella · Prosciutto & Mozarella · Smoked Mozarella Cheese +1 more Parma Ham Mozarella · Prosciutto & Mozarella · Smoked Mozarella Cheese · Peaches, Mozarella And Prosciutto

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 Mozarella · Smoked Mozarella · Smoked Mozarella Cheese +1 more Mozarella · Smoked Mozarella · Smoked Mozarella Cheese · Sun Dried Tomatoes And Mozarella

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 Parma Ham Mozarella · Prosciutto & Mozarella · Peaches, Mozarella And Prosciutto

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 Mozarella · Smoked Mozarella Cheese · Sun Dried Tomatoes And Mozarella

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 Mozarella · Tomato, Mozarella And Basil · Sun Dried Tomatoes And Mozarella

Red · Full · Dry

Shiraz's more reserved European cousin — Northern Rhône style, all violets, black olive, and white pepper. Less brawn, more poise; pairs as well with lamb as with peppered duck breast.

Works with Parma Ham Mozarella · Prosciutto & Mozarella · Peaches, Mozarella And Prosciutto

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 Mozarella · Sun Dried Tomatoes And Mozarella

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.

White · Medium · Dry

Bordeaux's everyday dry white — Sauvignon-Semillon blends with citrus, white peach, and clean acid. The seafood-bistro Bordeaux.

A regional or producer-specific wine outside our standard reference. Body, acid, and sweetness will tell you most of what you need to know — let the first sip guide the plate.

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.