Parmesan Cheese

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.

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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.

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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.

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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.

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Red · Medium · Dry

Pinot Noir (red) or Chardonnay (white) from the world's most expensive dirt. Translucent, perfumed, ethereal at the top of the hierarchy; honest and pleasant lower down. Drink slowly, with reverence.

Works with Parmesan Cheese · Parmigiano Reggiano Or Parmesan (italian Cows Cheese) · Mushrooms Stuffed With Cream Cheese And Parmesan, Flavored With Garlic, Cayanne, Onion And Black Pep

Red · Medium · Dry

Sangiovese from Tuscany's historic heartland — denser fruit, longer finish, and a structure that rewards aging. The pizza wine, elevated.

Works with Parmesan Cheese · Roasted Garlic Soup With Parmesan Cheese · Parmigiano Reggiano Or Parmesan (italian Cows Cheese)

Red · Medium · Dry

Tempranillo-based blend from northern Spain, traditionally oak-aged into something quietly profound. Cherry, dill, vanilla, leather; great with lamb, paella, and aged Manchego.

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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.

Works with Halibut With Parmesan Cheese And Nuts · Portabello And Oyster Mushrooms In A Cream Sauce With Parmesan Cheese, Served Over Bread Egg Noodles

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 Parmesan Cheese · Parmigiano Reggiano Or Parmesan (italian Cows Cheese)

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 Halibut With Parmesan Cheese And Nuts · Portabello And Oyster Mushrooms In A Cream Sauce With Parmesan Cheese, Served Over Bread Egg Noodles

Fortified · Full · Sweet

Fortified red from Portugal's Douro Valley — sweet, warming, and surprisingly versatile. Ruby and LBV are for everyday; Vintage and Tawny are for serious occasions. Pair with blue cheese, walnuts, or just a fire.

Works with Bread Parmesan Cheese Olive · Puff Pastr/spinach And Parmesan Cheese

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 Parmesan Cheese · Mushrooms Stuffed With Cream Cheese And Parmesan, Flavored With Garlic, Cayanne, Onion And Black Pep