Radicchio

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 Radicchio Salad · Mushrooms And Radicchio · Radicchio Salad With Lemon +3 more Radicchio Salad · Mushrooms And Radicchio · Radicchio Salad With Lemon · Radicchio And Procuitto Salad · Fusilli With Radicchio, Chicken Sausage And Blue Cheese · Radicchio Salad With Beets, Pear, Walnuts And Roquefort

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 Radicchio · Radicchio Salad · Mushrooms And Radicchio +2 more Radicchio · Radicchio Salad · Mushrooms And Radicchio · Radicchio And Procuitto Salad · Fusilli With Radicchio, Chicken Sausage And Blue Cheese

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 Radicchio · Mushrooms And Radicchio · Braised Brussel Sprouts And Radicchio +1 more Radicchio · Mushrooms And Radicchio · Braised Brussel Sprouts And Radicchio · Fusilli With Radicchio, Chicken Sausage And Blue Cheese

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 Radicchio Salad · Mushrooms And Radicchio · Radicchio And Procuitto Salad

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 Prosciutto Radicchio · Fusilli With Radicchio, Chicken Sausage And Blue Cheese

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 Radicchio · Fusilli With Radicchio, Chicken Sausage And Blue Cheese

Red · Full · Dry

Veneto's heavyweight — dried grapes give wines of remarkable concentration, raisin, dark fig, and a faint bitter-chocolate finish. Sip with hard cheese; never with a salad.

White · Full · Dry

California's flagship white — rounder, riper, and oakier than the Old World original, with tropical fruit, butter, and vanilla. Sonoma Coast and Sta. Rita Hills bottlings are leaner; Napa stays plush.

White · Medium · Dry

Same grape as Pinot Grigio, different attitude — the Alsatian style is richer, fuller, faintly honeyed, with the structure to handle pork, smoked fish, and Asian aromatics.

White · Light · Dry

California's take — riper than Sancerre, calmer than Marlborough, with grapefruit, melon, and a clean mineral finish. The everyday white that pairs with almost anything green or briny.

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.

Red · Medium · Dry

Sangiovese from Tuscany's historic heartland — denser fruit, longer finish, and a structure that rewards aging. The pizza wine, elevated.