Potato Gratin

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 Potatoes Gratin · Potatoes Au Gratin · Sweet Potato Gratin +4 more Potatoes Gratin · Potatoes Au Gratin · Sweet Potato Gratin · Au Gratin Potatoes · Ham, Au Gratin Potatos · Filet With Horseradish Potato Gratin · Rib Eye With Shitake Mushroom Cream Sauce And Caramelized Onion And Potato Gratin

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 Potatoes Gratin · Potatoes Au Gratin · Filet With Horseradish Potato Gratin +1 more Potatoes Gratin · Potatoes Au Gratin · Filet With Horseradish Potato Gratin · Rib Eye With Shitake Mushroom Cream Sauce And Caramelized Onion And Potato Gratin

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 Sweet Potato Gratin · Au Gratin Potatoes · Filet With Horseradish Potato Gratin +1 more Sweet Potato Gratin · Au Gratin Potatoes · Filet With Horseradish Potato Gratin · Rib Eye With Shitake Mushroom Cream Sauce And Caramelized Onion And Potato Gratin

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 Potato Gratin · Potatoes Gratin · Potatoes Au Gratin

White · Light · Off-dry

Washington and Finger Lakes Rieslings split the difference between Mosel delicacy and Alsatian heft — bright stone fruit, modest sweetness, lively acid. A natural with Thai, Indian, and anything off the spice rack.

Works with Warm Onion-potato Gratin · Potato, Caramelized Onion, And Goat Cheese Gratin

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 Truffle Potato Gratin · Rib Eye With Shitake Mushroom Cream Sauce And Caramelized Onion And Potato Gratin

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 Potatoes Gratin · Potatoes Au Gratin

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 Sweet Potato Gratin · Au Gratin Potatoes

White · Medium · Dry

California and Pacific Northwest Gewürztraminer — lychee, rose petal, ginger, made riper and fuller than Alsace. The American spicy-food companion.

White · Light · Dry

California's take — riper than Sancerre, calmer than Marlborough, with grapefruit, melon, and a clean mineral finish. The everyday white that pairs with almost anything green or briny.

Red · Full · Dry

Nebbiolo from a single corner of Piedmont, slow-aged into something legendary. Tar and roses, dried cherry, leather; tannins that take a decade to soften. Decant; pair with truffle, braise, or aged hard cheese.

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.