Mozzarella And Basil

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 Mozzarella And Basil · Mozzarella And Tomato Salad With Basil · Roasted Tomatoes With Basil And Fresh Mozzarella

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 Mozzarella And Basil · Tomato, Mozzarella And Basil Salad · Roasted Tomatoes With Basil And Fresh Mozzarella

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 Mozzarella And Basil · Mozzarella And Tomato Salad With Basil · Roasted Tomatoes With Basil And Fresh Mozzarella

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 Mozzarella And Tomato Salad With Basil · Heirloom Tomato Salad With Mozzarella And Basil · Roasted Tomatoes With Basil And Fresh Mozzarella

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 Tomato, Mozzarella And Basil Salad · Mozzarella And Tomato Salad With Basil

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 Mozzarella And Tomato Salad With Basil · Roasted Tomatoes With Basil And Fresh Mozzarella

Catalonia's smallest appellation, right outside Barcelona — Pansa Blanca-based whites and increasingly serious reds from a tiny region. A local secret.

White · Medium · Dry

Alsace's everyday white — Pinot Bianco's French expression, all apple, pear, and a soft mineral finish. The reliable house-wine alternative.

White · Medium · Dry

A medium-bodied dry white in the European tradition — crisp acid, citrus and orchard fruit, a clean mineral finish. Pairs reliably with most lighter dishes.

A specific Napa Valley red blend from Cakebread Cellars — a Cabernet-led wine made for steakhouse pours.

White · Medium · 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.

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.