Potatoe Soup

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 Potatoe Soup · Potatoes Soup · Potatoe Corn Soup +6 more Potatoe Soup · Potatoes Soup · Potatoe Corn Soup · Sweet Potatoe Soup · Baked Potatoe Soup · Herbed Potatoe Soup · Creamof Potatoe Soup · Swet Potatoe/peanut Soup · Sweet Potatoe/peanut Soup

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 Potatoe Soup · Potatoes Soup · Potatoe Corn Soup +5 more Potatoe Soup · Potatoes Soup · Potatoe Corn Soup · Sweet Potatoe Soup · Baked Potatoe Soup · Herbed Potatoe Soup · Swet Potatoe/peanut Soup · Sweet Potatoe/peanut Soup

Fortified · Medium · Dry

Andalusia's fortified white — runs from bone-dry Fino through nutty Amontillado to syrupy PX. The dry styles pair brilliantly with tapas; the sweet ones replace dessert entirely.

Works with Potatoe Soup · Potatoes Soup · Potatoe Corn Soup +5 more Potatoe Soup · Potatoes Soup · Potatoe Corn Soup · Sweet Potatoe Soup · Baked Potatoe Soup · Herbed Potatoe Soup · Swet Potatoe/peanut Soup · Sweet Potatoe/peanut Soup

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.

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.