Parmesean

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 Parmesean · Chicken Parmesean · Eggplant Parmesean +2 more Parmesean · Chicken Parmesean · Eggplant Parmesean · Pea Soup W/parmesean Cheese · Roasted Asparagus And Portabello Mushroom With A Mustard Mayo Parmesean Sauce

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 Parmesean Cheese · Eggplant Parmesean · Chicken With Mushroom Glaze, Parmesean Risotto +1 more Parmesean Cheese · Eggplant Parmesean · Chicken With Mushroom Glaze, Parmesean Risotto · Roasted Asparagus And Portabello Mushroom With A Mustard Mayo Parmesean Sauce

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 Parmesean · Parmesean Cheese · Pea Soup W/parmesean Cheese

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 Parmesean Cheese · Roasted Asparagus And Portabello Mushroom With A Mustard Mayo Parmesean Sauce

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 Parmesean Cheese · Chicken With Mushroom Glaze, Parmesean Risotto

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 Parmesean Cheese · Eggplant Parmesean

Red · Medium · Dry

Piedmont's everyday red — soft, plummy, low-acid, gulpably friendly. The wine you reach for when Barolo feels like a commitment.

Works with Parmesean Cheese · Eggplant Parmesean

Red · Medium · Dry

Cabernet's softer sibling — plum, black cherry, and a whisper of chocolate, framed by rounder tannins and earlier drinkability. The wine that built Pomerol and the one to reach for when Cabernet feels like overkill.

Works with Parmesean Cheese · Eggplant Parmesean

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 Parmesean Crusted Talapia · Chicken With Mushroom Glaze, Parmesean Risotto

White · Light · Off-dry

Aromatic, racy, and shapeshifting — bone-dry in Alsace, off-dry on the Mosel, syrupy and ageless when late-harvested. The single most versatile wine for spicy food on earth.

Works with Shrimp Parmesean · Parmesean Cheese

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 Parmesean · Roasted Asparagus And Portabello Mushroom With A Mustard Mayo Parmesean Sauce

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 Parmesean Cheese · Roasted Asparagus And Portabello Mushroom With A Mustard Mayo Parmesean Sauce