Pumkin

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 Pumkin · Pumkin Soup · Pumking Custard +2 more Pumkin · Pumkin Soup · Pumking Custard · Pumkin Mushroom Soup · Pumkin Soup With Ginger, Mussels

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 Pumkin · Pumkin Soup · Pumking Custard +1 more Pumkin · Pumkin Soup · Pumking Custard · Pumkin Soup With Ginger, Mussels

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 Pumkin · Pumking Custard

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 Pumkin · Pumking Custard

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 Pumkin Soup · Pumkin Soup With Ginger, Mussels

Red · Full · Dry

California's brawler — jammy blackberry, brambly spice, and 15% alcohol that hides behind the fruit. Built for ribs, brisket, and anything that came off a grill.

Works with Braised Pumkin · Pumkin Ravioli

Red · Medium · Dry

Spain's signature red — bright cherry, dusty earth, and a touch of vanilla from American oak. Soft enough to drink young; structured enough to age beautifully in the right cellar.

An uncatalogued varietal or single-vineyard wine. Taste before pairing: assess color, weight, and any obvious sweetness, then plate accordingly.