Poached Pears

California or Pacific Northwest late-harvest white — usually Riesling or Gewürztraminer, picked overripe for concentrated sweetness. Honey, peach, ginger.

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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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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.

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Austria's late-harvested whites — Riesling or Grüner Veltliner, often with the laser acid that defines the country. Sweet, but never cloying.

Works with Poached Pears With Marsala, Cinnamon, And Vanilla · Poached Pears With Quince Pasta In Parmesan Cloaks

Dessert · Light · Sweet

The Muscat grape made into sweet, low-alcohol, aromatic wines. Asti is the sparkling expression; still versions range from dry (rare) to dessert-sweet (common). Always smells like grapes.

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Dessert · Full · Sweet

Bordeaux's legendary sweet white — Semillon and Sauvignon Blanc hit by noble rot, then patiently fermented. Honey, apricot, candied citrus, and a finish that lasts a small eternity. Pair with foie gras, blue cheese, or a fruit tart.

Works with Poached Pears, Blue Cheese, Mizuna · Poached Pears With Chocolate-pear Sauce

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.

Fortified · Full · Sweet

California fortified wines — port-style and sherry-style bottlings (legally called something else now), often outstanding values from old-vine producers.

Dessert · Medium · Sweet

Shorthand for Cabernet Sauvignon — full-bodied, structured red wine with notes of black currant, graphite, and cedar. The classic steakhouse choice.

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.

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.