Rissotto

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 Lobster Rissotto · Mushroom Rissotto · Crab Corn Rissotto +5 more Lobster Rissotto · Mushroom Rissotto · Crab Corn Rissotto · Corn Crab Rissotto · Pea And Mint Rissotto · Sweet Pea And Shrimp Rissotto · Gorgonzola And Asparagus Rissotto · Pan Seared Halibut With Pea Rissotto

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 Shrimp Rissotto · Spinach Rissotto · Mushroom Rissotto +5 more Shrimp Rissotto · Spinach Rissotto · Mushroom Rissotto · Vegetable Rissotto · Crab Corn Rissotto · Corn Crab Rissotto · Sweet Pea And Shrimp Rissotto · Pan Seared Halibut With Pea Rissotto

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 Spinach Rissotto · Vegetable Rissotto · Crab Corn Rissotto +4 more Spinach Rissotto · Vegetable Rissotto · Crab Corn Rissotto · Corn Crab Rissotto · Sweet Pea And Shrimp Rissotto · Gorgonzola And Asparagus Rissotto · Pan Seared Halibut With Pea Rissotto

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 Spinach Rissotto · Mushroom Rissotto · Vegetable Rissotto +2 more Spinach Rissotto · Mushroom Rissotto · Vegetable Rissotto · Pea And Mint Rissotto · Sweet Pea And Shrimp Rissotto

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 Crab Corn Rissotto · Corn Crab Rissotto · Sweet Pea And Shrimp Rissotto +1 more Crab Corn Rissotto · Corn Crab Rissotto · Sweet Pea And Shrimp Rissotto · Pan Seared Halibut With Pea Rissotto

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 Mushroom Rissotto · Pea And Mint Rissotto · Gorgonzola And Asparagus Rissotto

White · Light · Dry

Galicia's gift to summer — citrus, peach, salt air, and acid like a knife. Made for shellfish, paella, and any dish that involves the sea.

Works with Crab Corn Rissotto · Corn Crab Rissotto

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.

Works with Spinach Rissotto · Vegetable Rissotto

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.

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.

Veneto's pale, friendly red — the same Corvina-based blend as Valpolicella, made lighter and fresher. Drinks like a serious rosé; serve slightly chilled.

Red · Medium · Dry

The colloquial shorthand for Brunello di Montalcino — pure Sangiovese, five years of aging, decades of ageability. Tuscany at its most ambitious.