Paprika Smoked

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 Paprika Smoked · Smoked Paprika Chicken · Smoked Paprika Pork +4 more Paprika Smoked · Smoked Paprika Chicken · Smoked Paprika Pork · Smoked Paprika · Turkey, Bacon, Smoked Paprika · Turkey, Smoked Paprika, Bacon · Chicken Cuban Stew W Smoked Paprika And Plantains

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 Paprika Smoked · Smoked Paprika Chicken · Smoked Paprika Pork +4 more Paprika Smoked · Smoked Paprika Chicken · Smoked Paprika Pork · Smoked Paprika · Turkey, Bacon, Smoked Paprika · Turkey, Smoked Paprika, Bacon · Grilled Octopus With Smoked Paprika

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 Paprika Smoked · Smoked Paprika Chicken · Smoked Paprika +1 more Paprika Smoked · Smoked Paprika Chicken · Smoked Paprika · Smoked Paprika Scallops

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 Turkey, Bacon, Smoked Paprika · Turkey, Smoked Paprika, Bacon · Grilled Octopus With Smoked Paprika

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 Smoked Paprika Chicken · Smoked Paprika Scallops · Grilled Octopus With Smoked Paprika

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 Turkey, Bacon, Smoked Paprika · Turkey, Smoked Paprika, Bacon · Grilled Octopus With Smoked Paprika

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 Turkey, Bacon, Smoked Paprika · Turkey, Smoked Paprika, Bacon · Grilled Octopus With Smoked Paprika

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 Paprika Smoked · Smoked Paprika

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.

Sparkling · Light · Dry

Méthode champenoise from the most chalk-rich corner of France — fine bubbles, brioche, lemon zest, and a finish that goes on for half a minute. The wine for anything fried, salty, or special.

White · Medium · Off-dry

The Loire's most versatile grape — bone-dry and steely from Savennières, honeyed and ageless from Vouvray. Naturally high acid keeps every style food-friendly.

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.