Pumpkin Bisque

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 Pumpkin Bisque · Spicy Pumpkin Corn Bisque · Pumpkin Bisque With Pan Roasted Scallop

Fortified · Full · Sweet

Spanish table wine, broadly — Tempranillo, Garnacha, or a regional blend. Sun-soaked, food-friendly, increasingly remarkable for the price.

Works with Pumpkin Bisque · Pumpkin And Shrimp Bisque · Curried Pumpkin Bisque With Cheddar Cheese

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 Pumpkin Bisque · Pumpkin And Shrimp Bisque

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 Spicy Pumpkin Corn Bisque · Pumpkin Bisque With Pan Roasted Scallop

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 Spicy Pumpkin Corn Bisque · Pumpkin Bisque With Pan Roasted Scallop

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 Spicy Pumpkin Corn Bisque · Pumpkin Bisque With Pan Roasted Scallop

White · Light · Dry

Marche's quietly excellent white — apple and almond, a faint bitterness on the finish, and unusual ageability for an Italian white. Try the Castelli di Jesi Riserva.

Works with Pumpkin Bisque · Pumpkin And Shrimp Bisque

White · Medium · Dry

The Loire's most versatile grape — bone-dry and steely from Savennières, honeyed and ageless from Vouvray. Naturally high acid keeps every style food-friendly.

White · Medium · Dry

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

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.

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.