Picatta

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 Picatta · Picatta Sauce · Salmon Picatta +4 more Picatta · Picatta Sauce · Salmon Picatta · Chicken Picatta · Grouper Picatta · Chicken Picatta With Capers · Salmon Picatta Pan Seared Salmon In A Lemon Caper Sauce

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 Picatta · Veal Picatta · Pork Picatta +4 more Picatta · Veal Picatta · Pork Picatta · Picatta Sauce · Salmon Picatta · Chicken Picatta With Capers · Salmon Picatta Pan Seared Salmon In A Lemon Caper Sauce

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 Picatta · Pork Picatta · Picatta Sauce +3 more Picatta · Pork Picatta · Picatta Sauce · Salmon Picatta · Chicken Picatta With Capers · Salmon Picatta Pan Seared Salmon In A Lemon Caper 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 Veal Picatta · Salmon Picatta · Grouper Picatta +2 more Veal Picatta · Salmon Picatta · Grouper Picatta · Chicken Picatta With Capers · Salmon Picatta Pan Seared Salmon In A Lemon Caper Sauce

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 Salmon Picatta · Grouper Picatta · Salmon Picatta Pan Seared Salmon In A Lemon Caper Sauce

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 Picatta · Picatta Sauce

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 Chicken Picatta · Grouper Picatta

White · Medium · Dry

Burgundy's southernmost serious Chardonnay — sun-soaked, peachy, accessible. The thinking person's value white from the Mâconnais.

Works with Veal Picatta · Chicken Picatta

Tuscany's only white DOCG — Vernaccia grape, all green apple, citrus, and a faint almond bitterness. A historic wine that earned its reputation honestly.

Works with Veal Picatta · Chicken Picatta

White · Light · Dry

Galicia's gift to summer — citrus, peach, salt air, and acid like a knife. Made for shellfish, paella, and any dish that involves the sea.

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 · Full · Dry

California's flagship white — rounder, riper, and oakier than the Old World original, with tropical fruit, butter, and vanilla. Sonoma Coast and Sta. Rita Hills bottlings are leaner; Napa stays plush.