Roasted Fennel

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 Roasted Lamb And Fennel · Roasted Chicken With Fennel And Orange · Seared Scallops / Roasted Garlic Fennel Puree +1 more Roasted Lamb And Fennel · Roasted Chicken With Fennel And Orange · Seared Scallops / Roasted Garlic Fennel Puree · Roasted Fillet Of Halibut, Lemon Crust, Fennel, Pea Puree

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 Roasted Chicken With Fennel And Orange · Seared Scallops / Roasted Garlic Fennel Puree · Roasted Fillet Of Halibut, Lemon Crust, Fennel, Pea Puree

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 Roasted Chicken With Fennel And Orange · Seared Scallops / Roasted Garlic Fennel Puree · Roasted Fillet Of Halibut, Lemon Crust, Fennel, Pea Puree

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 Roasted Lamb And Fennel · Rosemary Crusted Rack Of Lamb With Roasted Fennel And Red Onion · Cedar Planked Pork Tenderloin With Fennel On Gratin And Roasted Tomatoes

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 Roasted Lamb And Fennel · Cedar Planked Pork Tenderloin With Fennel On Gratin And Roasted Tomatoes

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 Seared Scallops / Roasted Garlic Fennel Puree · Roasted Fillet Of Halibut, Lemon Crust, Fennel, Pea Puree

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 Roasted Lamb And Fennel · Cedar Planked Pork Tenderloin With Fennel On Gratin And Roasted Tomatoes

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 Roasted Chicken With Fennel And Orange · Cedar Planked Pork Tenderloin With Fennel On Gratin And Roasted Tomatoes

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 Roasted Chicken With Fennel And Orange · Seared Scallops / Roasted Garlic Fennel Puree

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.

Red · Medium · Dry

Cabernet's softer sibling — plum, black cherry, and a whisper of chocolate, framed by rounder tannins and earlier drinkability. The wine that built Pomerol and the one to reach for when Cabernet feels like overkill.

Red · Medium · Dry

California's brawler — jammy blackberry, brambly spice, and 15% alcohol that hides behind the fruit. Built for ribs, brisket, and anything that came off a grill.