Oxtail

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 Oxtail Soup · Oxtail Ragout · Briased Oxtail +4 more Oxtail Soup · Oxtail Ragout · Briased Oxtail · Oxtail Consomme · Jamaican Oxtail · Oxtail Soup With Port · Oxtail Broth With Onions

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 Oxtail Soup · Oxtail Ragout · Briased Oxtail +4 more Oxtail Soup · Oxtail Ragout · Briased Oxtail · Oxtail Consomme · Jamaican Oxtail · Oxtail Soup With Port · Oxtail Broth With Onions

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.

Works with Oxtail Ravioli · Braised Oxtail Rigatoni · Oxtail With Saffron Pasta +1 more Oxtail Ravioli · Braised Oxtail Rigatoni · Oxtail With Saffron Pasta · Oxtail With Saffron Pasta And Pine Nuts

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 Oxtail Ravioli · Braised Oxtail Rigatoni · Oxtail With Saffron Pasta +1 more Oxtail Ravioli · Braised Oxtail Rigatoni · Oxtail With Saffron Pasta · Oxtail With Saffron Pasta And Pine Nuts

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 Oxtail Ravioli · Braised Oxtail Rigatoni · Oxtail With Saffron Pasta +1 more Oxtail Ravioli · Braised Oxtail Rigatoni · Oxtail With Saffron Pasta · Oxtail With Saffron Pasta And Pine Nuts

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 Oxtail Ravioli · Braised Oxtail Rigatoni · Oxtail With Saffron Pasta +1 more Oxtail Ravioli · Braised Oxtail Rigatoni · Oxtail With Saffron Pasta · Oxtail With Saffron Pasta And Pine Nuts

Fortified · Medium · Dry

Andalusia's fortified white — runs from bone-dry Fino through nutty Amontillado to syrupy PX. The dry styles pair brilliantly with tapas; the sweet ones replace dessert entirely.

Works with Oxtail Soup · Oxtail Consomme · Oxtail Soup With Port +1 more Oxtail Soup · Oxtail Consomme · Oxtail Soup With Port · Oxtail Broth With Onions

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 Oxtail Ragout · Briased Oxtail · Jamaican Oxtail

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 Oxtail Ragout · Briased Oxtail · Jamaican Oxtail

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 Oxtail · Oxtail Stew

Red · Full · Dry

Veneto's heavyweight — dried grapes give wines of remarkable concentration, raisin, dark fig, and a faint bitter-chocolate finish. Sip with hard cheese; never with a salad.

White · Medium · Dry

Same grape as Pinot Grigio, different attitude — the Alsatian style is richer, fuller, faintly honeyed, with the structure to handle pork, smoked fish, and Asian aromatics.