Puff Pastry

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 Puff Pastry Salmon · Brie In Puff Pastry · Salmon Puffed Pastry +4 more Puff Pastry Salmon · Brie In Puff Pastry · Salmon Puffed Pastry · Salmon In Puff Pastry · Lobster In Pastry Puffs · Tomato Soup With Puff Pastry · Baked Brie With Puff Pastry Walnuts And Apples

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 Berry Puff Pastry · Brie In Puff Pastry · Artichoke Puff Pastry +4 more Berry Puff Pastry · Brie In Puff Pastry · Artichoke Puff Pastry · Asparagus In Puff Pastry · Lobster In Pastry Puffs · Puff Pastry With Fig Jam And Stilton · Paris - Breast (french Puff Pastry Ring Filled With Praline Butter Cream)

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 Puff Pastry Salmon · Salmon Puffed Pastry · Salmon In Puff Pastry +4 more Puff Pastry Salmon · Salmon Puffed Pastry · Salmon In Puff Pastry · Artichoke Puff Pastry · Asparagus In Puff Pastry · Lobster In Pastry Puffs · Tomato Soup With Puff Pastry

Sparkling · Light · Dry

Méthode champenoise from the most chalk-rich corner of France — fine bubbles, brioche, lemon zest, and a finish that goes on for half a minute. The wine for anything fried, salty, or special.

Works with Puff Pastry Salmon · Salmon Puffed Pastry · Salmon In Puff Pastry +3 more Puff Pastry Salmon · Salmon Puffed Pastry · Salmon In Puff Pastry · Lobster In Pastry Puffs · Puff Pastry Turnovers With Shrimp, Scallops And Spinach · Croquembouche With Cream Puff Pastry (french Ricee Montée Auchopsux)

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 Puff Pastry Salmon · Salmon Puffed Pastry · Salmon In Puff Pastry +3 more Puff Pastry Salmon · Salmon Puffed Pastry · Salmon In Puff Pastry · Artichoke Puff Pastry · Asparagus In Puff Pastry · Tomato Soup With Puff Pastry

Sparkling · Light · Sweet

Asti's more refined sibling — gently frizzante, only 5-6% alcohol, all peach and orange blossom. The perfect summer dessert wine.

Works with Berry Puff Pastry · Brie In Puff Pastry · Artichoke Puff Pastry +2 more Berry Puff Pastry · Brie In Puff Pastry · Artichoke Puff Pastry · Asparagus In Puff Pastry · Puff Pastry With Fig Jam And Stilton

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 Mushroom Puff Pastry · Artichoke Puff Pastry · Asparagus In Puff Pastry +2 more Mushroom Puff Pastry · Artichoke Puff Pastry · Asparagus In Puff Pastry · Lobster In Pastry Puffs · Tomato Soup With Puff Pastry

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 Puff Pastry Salmon · Brie In Puff Pastry · Salmon Puffed Pastry +2 more Puff Pastry Salmon · Brie In Puff Pastry · Salmon Puffed Pastry · Salmon In Puff Pastry · Baked Brie With Puff Pastry Walnuts And Apples

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 Brie In Puff Pastry · Baked Brie With Puff Pastry Walnuts And Apples

Bergerac's slightly more serious tier — Cabernet/Merlot-based reds with a touch more weight than basic Bergerac. The everyday Southwest French claret.

Works with Cream Puff Pastry · Paris - Breast (french Puff Pastry Ring Filled With Praline Butter Cream)

Fortified · Full · Sweet

Port from a single declared year, aged in bottle for decades. Dense, structured, ageless; the pinnacle of fortified wine.

Works with Berry Puff Pastry · Puff Pastry With Fig Jam And Stilton

Jura's signature wine region — both reds (Trousseau, Poulsard) and whites (Savagnin, Chardonnay), often with the oxidative character that defines the Jura. Singular and adventurous.