Pumpkin Seeds

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 Creamy Parsnip Soup With Roasted Pumpkin Seeds · Parsnip And Leek Soup With Toasted Pumpkin Seeds · Fresh Pumpkin Soup With Ginger And Roasted Pumpkin Seeds

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 Seeds · Almonds Pumpkin Seeds That Are Roasted. A Little Sweet And Salty. What Wild Be A Good Wine To Pair

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 Pumpkin Seeds · Almonds Pumpkin Seeds That Are Roasted. A Little Sweet And Salty. What Wild Be A Good Wine To Pair

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 Pumpkin Seeds · Almonds Pumpkin Seeds That Are Roasted. A Little Sweet And Salty. What Wild Be A Good Wine To Pair

Red · Medium · Dry

Spain's name for Grenache — old vines and high elevation give wines of remarkable depth at modest prices. Bright red fruit, dried herbs, and a chalk-and-pepper finish.

White · Medium · Dry

Austria's national white — green apple, white pepper, faint celery; lean acid, medium body, and an uncanny ability to pair with otherwise wine-hostile vegetables like asparagus and artichoke.

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.

White · Light · Off-dry

Aromatic, racy, and shapeshifting — bone-dry in Alsace, off-dry on the Mosel, syrupy and ageless when late-harvested. The single most versatile wine for spicy food on earth.

A specialty bottling we haven't documented in detail. Treat the first sip as research — note the body and acidity, then choose food that matches.

A wine outside our reference catalogue — likely a single-producer or single-vineyard bottling. Open with a small pour to assess body and sweetness, then pair to match its weight.