Potato Puree

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 Potato Puree · Seared Scallops With Sweet Potato Puree Yellow Curry Sauce · Celery Root And Potato Purée With Chervilceleryi Rave En Purée)

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 Potato Puree · Honey Glazed Duck Breast And Confit Leg With Sweet Potato Puree · Celery Root And Potato Purée With Chervilceleryi Rave En Purée)

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 New Potato Soup,parsley Puree And Truffle Oil · Honey Glazed Duck Breast And Confit Leg With Sweet Potato Puree

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 Filet, Black Truffle Potato Puree, Wild Mushrooms,cabernet Reduction · Lamb Ravioli, Sweet Potato And Anjou Pear Puree, Crusted Candied Walnuts, Apple Cider Demi-glace

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 Potato Puree · Celery Root And Potato Purée With Chervilceleryi Rave En Purée)

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 New Potato Soup,parsley Puree And Truffle Oil · Filet, Black Truffle Potato Puree, Wild Mushrooms,cabernet Reduction

Red · Medium · Dry

Tempranillo-based blend from northern Spain, traditionally oak-aged into something quietly profound. Cherry, dill, vanilla, leather; great with lamb, paella, and aged Manchego.

Works with Cauliflower Purée And Caviar On Cloverleaf Potato Chips · Lamb Ravioli, Sweet Potato And Anjou Pear Puree, Crusted Candied Walnuts, Apple Cider Demi-glace

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.

Sparkling · Light · Dry

California's méthode-traditionnelle sparkling wines — Chardonnay/Pinot Noir-based, brioche-and-citrus, often grown in cool coastal regions. Champagne quality at friendlier prices.

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 · Light · Dry

Gamay-based reds from southern Burgundy — light, fruity, food-friendly. The serious Cru bottlings (Morgon, Fleurie, Moulin-à-Vent) drink like Pinot Noir at half the price.

Red · Full · Dry

The classical red blend — Cabernet Sauvignon, Merlot, and friends — from southwest France. Black currant, cedar, tobacco; serious structure; rewards patience and decanting.