Ratatouille

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 Ratatouille · Ratatouille Soup · Sausage Ratatouille +4 more Ratatouille · Ratatouille Soup · Sausage Ratatouille · Roast Lamb With Ratatouille · Fried Sea Bass And Ratatouille · Herbed Roast Rack Of Lamb And Daupinoise Potatoes And Ratatouille · Seared Rack Of Lamb With Saint Andre Whipped Potatoes, Ratatouille And Roasted Tomato Coulis

Red · Full · Dry

The classical red blend — Cabernet Sauvignon, Merlot, and friends — from southwest France. Black currant, cedar, tobacco; serious structure; rewards patience and decanting.

Works with Ratatouille Soup · Sausage Ratatouille · Roast Lamb With Ratatouille +3 more Ratatouille Soup · Sausage Ratatouille · Roast Lamb With Ratatouille · Fried Sea Bass And Ratatouille · Herbed Roast Rack Of Lamb And Daupinoise Potatoes And Ratatouille · Seared Rack Of Lamb With Saint Andre Whipped Potatoes, Ratatouille And Roasted Tomato Coulis

Red · Medium · Dry

Pinot Noir (red) or Chardonnay (white) from the world's most expensive dirt. Translucent, perfumed, ethereal at the top of the hierarchy; honest and pleasant lower down. Drink slowly, with reverence.

Works with Ratatouille Soup · Sausage Ratatouille · Roast Lamb With Ratatouille +3 more Ratatouille Soup · Sausage Ratatouille · Roast Lamb With Ratatouille · Fried Sea Bass And Ratatouille · Herbed Roast Rack Of Lamb And Daupinoise Potatoes And Ratatouille · Seared Rack Of Lamb With Saint Andre Whipped Potatoes, Ratatouille And Roasted Tomato Coulis

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 Ratatouille Soup · Sausage Ratatouille · Roast Lamb With Ratatouille +3 more Ratatouille Soup · Sausage Ratatouille · Roast Lamb With Ratatouille · Fried Sea Bass And Ratatouille · Herbed Roast Rack Of Lamb And Daupinoise Potatoes And Ratatouille · Seared Rack Of Lamb With Saint Andre Whipped Potatoes, Ratatouille And Roasted Tomato Coulis

Red · Medium · Dry

The blend of Grenache, Syrah, and Mourvèdre that fills every wine list in France for a reason — friendly, peppery, slightly rustic, made to wash down anything from grilled vegetables to lamb stew.

Works with Ratatouille · Roast Lamb With Ratatouille · Fried Sea Bass And Ratatouille +2 more Ratatouille · Roast Lamb With Ratatouille · Fried Sea Bass And Ratatouille · Herbed Roast Rack Of Lamb And Daupinoise Potatoes And Ratatouille · Seared Rack Of Lamb With Saint Andre Whipped Potatoes, Ratatouille And Roasted Tomato Coulis

Red · Medium · Dry

California Merlot, when made well — plummy, supple, with a touch of cocoa and earlier drinkability than its Bordeaux cousins. The unfairly maligned dinner-party red.

Works with Ratatouille · Ratatouille With Penne

Red · Medium · Dry

Australia's signature red — dense, spice-driven, peppery, often pushing 15% alcohol. Barossa makes it brawniest; McLaren Vale, smokier; Hunter, leaner. Built for the grill.

Works with Ratatouille · Ratatouille With Penne

Red · Medium · Dry

Tempranillo-based blend from northern Spain, traditionally oak-aged into something quietly profound. Cherry, dill, vanilla, leather; great with lamb, paella, and aged Manchego.

Works with Ratatouille · Ratatouille With Penne

Red · Full · Dry

Barolo's slightly softer sibling — same Nebbiolo grape, lighter touch, ready to drink younger. Elegance over power, with a perfume of violets and a long, savory finish.

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.

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.

Malbec's spiritual home — France's southwest, where the grape is called Cot. Darker, more brooding, less plush than Argentine Malbec; pairs with duck and cassoulet.