Pigeon

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 Pigeon · Pigeon Squab · Squab Pigeon +3 more Pigeon · Pigeon Squab · Squab Pigeon · Pigeon On Toast · Wild Pigeon Casserole · Pigeon Breast With Rasberry Coulis

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 Squab Pigeon · Pigeon Salad · Pigeon On Toast +2 more Squab Pigeon · Pigeon Salad · Pigeon On Toast · Wild Pigeon Casserole · Pigeon Breast With Rasberry Coulis

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 Squab Pigeon · Pigeon On Toast · Wild Pigeon Casserole +1 more Squab Pigeon · Pigeon On Toast · Wild Pigeon Casserole · Pigeon Breast With Rasberry Coulis

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 Pigeon On Toast · Wild Pigeon Casserole · Pigeon Breast With Rasberry Coulis

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 Pigeon Squab · Pigeon Ravioli With Nutmeg Butter Sauce

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.

Works with Roast Pigeon Flavored With Cinnamon · Seared Breast Of Pigeon With Apple And Blackberry Compote And Crispy Pancetta

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 Pigeon Salad · Pigeon Ravioli With Nutmeg Butter 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 Squab Pigeon · Pigeon Salad

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 Pigeon Squab · Seared Breast Of Pigeon With Apple And Blackberry Compote And Crispy Pancetta

Red · Medium · 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.

Red · Medium · Dry

Australia's signature red — dense, spice-driven, peppery, often pushing 15% alcohol. Barossa makes it brawniest; McLaren Vale, smokier; Hunter, leaner. Built for the grill.

Red · Full · Dry

Barolo's slightly softer sibling — same Nebbiolo grape, lighter touch, ready to drink younger. Elegance over power, with a perfume of violets and a long, savory finish.