Red Pepper Cream

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 Red Pepper Cream · Red Pepper Cream Sauce · Creamy Red Pepper Soup +6 more Red Pepper Cream · Red Pepper Cream Sauce · Creamy Red Pepper Soup · Roasted Red Pepper Cream Sauce · Cream Of Red Bell Pepper Soup · Red Bell Pepper And Cream Cheese Jam · Cream Cheese With Red Pepper Jelly · Red Pepper Stuffed Chicken In Cream Sauce · Crostini With Goat & Cream Cheese, Roasted Garlic, Basil & Roasted Red Pepper, Dash Of Aged Balsamic

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 Red Pepper Cream · Red Pepper Cream Sauce · Creamy Red Pepper Soup +5 more Red Pepper Cream · Red Pepper Cream Sauce · Creamy Red Pepper Soup · Roasted Red Pepper Cream Sauce · Red Bell Pepper And Cream Cheese Jam · Cream Cheese With Red Pepper Jelly · Red Pepper Stuffed Chicken In Cream Sauce · Crostini With Goat & Cream Cheese, Roasted Garlic, Basil & Roasted Red Pepper, Dash Of Aged Balsamic

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 Creamy Red Pepper Sou · Creamy Red Pepper Soup · Red Bell Pepper And Cream Cheese Jam +4 more Creamy Red Pepper Sou · Creamy Red Pepper Soup · Red Bell Pepper And Cream Cheese Jam · Cream Cheese With Red Pepper Jelly · Red Pepper Stuffed Chicken In Cream Sauce · Fettuccine With Red Pepper And Basil Cream Sauce · Crostini With Goat & Cream Cheese, Roasted Garlic, Basil & Roasted Red Pepper, Dash Of Aged Balsamic

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 Red Pepper Cream · Red Pepper Cream Sauce · Creamy Red Pepper Sou +3 more Red Pepper Cream · Red Pepper Cream Sauce · Creamy Red Pepper Sou · Creamy Red Pepper Soup · Roasted Red Pepper Cream Sauce · Red Pepper Stuffed Chicken In Cream Sauce

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 Red Bell Pepper And Cream Cheese Jam · Cream Cheese With Red Pepper Jelly · Crostini With Goat & Cream Cheese, Roasted Garlic, Basil & Roasted Red Pepper, Dash Of Aged Balsamic

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 Red Pepper Cream · Red Pepper Cream Sauce · Roasted Red Pepper Cream Sauce

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 Creamy Red Pepper Sou · Red Pepper Stuffed Chicken In Cream Sauce · Fettuccine With Red Pepper And Basil Cream Sauce

Fortified · Full · Sweet

Fortified red from Portugal's Douro Valley — sweet, warming, and surprisingly versatile. Ruby and LBV are for everyday; Vintage and Tawny are for serious occasions. Pair with blue cheese, walnuts, or just a fire.

Works with Red Bell Pepper And Cream Cheese Jam · Cream Cheese With Red Pepper Jelly · Crostini With Goat & Cream Cheese, Roasted Garlic, Basil & Roasted Red Pepper, Dash Of Aged Balsamic

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

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

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.

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.