Mozzerella

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 Fried Mozzerella · Fresh Mozzerella · Prosutto And Mozzerella +3 more Fried Mozzerella · Fresh Mozzerella · Prosutto And Mozzerella · Tomato And Mozzerella Salad · Breaded Eggplant With Mozzerella And Tomatos · Mozzerella, Tomato, Cucumber With Balsamic Vinegar Dressing

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 Mozzerella · Mozzerella Pasta · Tomato And Mozzerella Salad +2 more Mozzerella · Mozzerella Pasta · Tomato And Mozzerella Salad · Breaded Eggplant With Mozzerella And Tomatos · Mozzerella, Tomato, Cucumber With Balsamic Vinegar Dressing

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 Fried Mozzerella · Fresh Mozzerella · Fresh Mozzerella Cheese +1 more Fried Mozzerella · Fresh Mozzerella · Fresh Mozzerella Cheese · Prosutto And Mozzerella

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 Fried Mozzerella · Fresh Mozzerella · Fresh Mozzerella Cheese +1 more Fried Mozzerella · Fresh Mozzerella · Fresh Mozzerella Cheese · Prosutto And Mozzerella

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 Fried Mozzerella · Fresh Mozzerella · Prosutto And Mozzerella

White · Medium · Dry

Austria's national white — green apple, white pepper, faint celery; lean acid, medium body, and an uncanny ability to pair with otherwise wine-hostile vegetables like asparagus and artichoke.

Works with Tomato And Mozzerella Salad · Breaded Eggplant With Mozzerella And Tomatos · Mozzerella, Tomato, Cucumber With Balsamic Vinegar Dressing

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 Tomato And Mozzerella Salad · Breaded Eggplant With Mozzerella And Tomatos · Mozzerella, Tomato, Cucumber With Balsamic Vinegar Dressing

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 Mozzerella · Mozzerella Pasta

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.

A wine outside our reference catalogue — likely a single-producer or single-vineyard bottling. Open with a small pour to assess body and sweetness, then pair to match its weight.

White · Medium · Dry

Chardonnay grown on Burgundy's chalkiest soils, almost never oaked. Lean, steely, oyster-shell minerality; a wine that tastes like a place. The wine for shellfish, full stop.

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.