Plums

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 Plums · Dried Plums · Hmachi Plums +6 more Plums · Dried Plums · Hmachi Plums · Angelino Plums · Greengage Plums · Chicken And Plums · Lamb Tagine With Apricots And Plums · Duck With Peppercorn Sauce And Plums · Grilled Pork Chops With Maple Poached Plums

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 Plums · Dried Plums · Hmachi Plums +5 more Plums · Dried Plums · Hmachi Plums · Angelino Plums · Greengage Plums · Chicken And Plums · Duck With Peppercorn Sauce And Plums · Grilled Pork Chops With Maple Poached Plums

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 Plums · Dried Plums · Hmachi Plums +4 more Plums · Dried Plums · Hmachi Plums · Angelino Plums · Greengage Plums · Chicken And Plums · Duck With Peppercorn Sauce And Plums

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 Plums · Dried Plums · Hmachi Plums +2 more Plums · Dried Plums · Hmachi Plums · Angelino Plums · Greengage Plums

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 Cornish Game Hens With Plums · Grilled Pork Chops With Maple Poached Plums

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 Chicken And Plums · Duck With Peppercorn Sauce And Plums

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 Cornish Game Hens With Plums · Lamb Tagine With Apricots And Plums

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.

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.

Red · Medium · Dry

The blend of Grenache, Syrah, and Mourvèdre that fills every wine list in France for a reason — friendly, peppery, slightly rustic, made to wash down anything from grilled vegetables to lamb stew.

White · Medium · Off-dry

Lychee, rose petal, and a touch of ginger; medium-bodied, low-acid, and unmistakable. The wine for any cuisine where the spice cabinet did the heavy lifting.

Red · Medium · Dry

The grape that puts the warmth in southern French reds — strawberry, raspberry, white pepper, and a finish that's all sun and stones. The backbone of Châteauneuf-du-Pape and rosé from Provence.