Ricotta 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.

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Red · Medium · Dry

Tuscany's everyday red, made from Sangiovese — cherry, leather, and a brisk acidity that makes tomato-based dishes sing. The Classico designation marks the historic heartland and a step up in quality.

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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 With Garlic Spinach And Ricotta Cheese · Tagliatelle With Mashed Peas, Sausage, And Ricotta Cheese · Ravioli Stuffed With Pears, Ricotta And Pecorino Cheese With A Butter Sage Sauce

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 Prosciutto With Garlic Spinach And Ricotta Cheese · Tagliatelle With Mashed Peas, Sausage, And Ricotta Cheese · Ravioli Stuffed With Pears, Ricotta And Pecorino Cheese With A Butter Sage Sauce

Red · Medium · Dry

The soul of Tuscany — bright red cherry, dried herbs, and a savory line of acidity that craves tomato sauce. Chianti is the everyday face; Brunello is its serious cousin.

Works with Italian Ricotta Cheesecake · Spinach Ricotta Gnocchi With Blue Cheese · Ravioli Stuffed With Pears, Ricotta And Pecorino Cheese With A Butter Sage Sauce

Red · Full · Dry

Argentina's signature grape: deep purple, plummy, and remarkably smooth for its weight. Soft tannins and a touch of cocoa make it the dinner-party Cabernet alternative — and far easier on the wallet.

Works with Prosciutto With Garlic Spinach And Ricotta Cheese · Tagliatelle With Mashed Peas, Sausage, And Ricotta 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 Italian Ricotta Cheesecake · Spinach Ricotta Gnocchi With Blue Cheese

Sparkling · Light · Off-dry

Veneto's everyday sparkler — Glera grape, charmat method, frothier and fruitier than Champagne. Pear, white flowers, easy fun. Made for aperitivo.

Works with Italian Ricotta Cheesecake · Spinach Ricotta Gnocchi With Blue Cheese

Red · Full · Dry

Shiraz's more reserved European cousin — Northern Rhône style, all violets, black olive, and white pepper. Less brawn, more poise; pairs as well with lamb as with peppered duck breast.

Works with Prosciutto With Garlic Spinach And Ricotta Cheese · Tagliatelle With Mashed Peas, Sausage, And Ricotta Cheese

Liguria, Tuscany, and Sardinia's seaside white — citrus, salt, herb, and a clean mineral finish. The Mediterranean's answer to Sauvignon Blanc.

Works with Italian Ricotta Cheesecake · Spinach Ricotta Gnocchi With Blue Cheese

Jura's signature wine region — both reds (Trousseau, Poulsard) and whites (Savagnin, Chardonnay), often with the oxidative character that defines the Jura. Singular and adventurous.

Red · Medium · Dry

Piedmont's everyday red and Italy's secret food wine — high acid, low tannins, juicy red cherry, and a touch of earth. Pairs effortlessly with anything red-sauce.