Roasted Figs

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 Figs In Parma Ham · Roasted Figs, White Chocolate, Mint

Sparkling · Light · Sweet

Asti's more refined sibling — gently frizzante, only 5-6% alcohol, all peach and orange blossom. The perfect summer dessert wine.

Works with Roasted Figs In Parma Ham · Roasted Figs, White Chocolate, Mint

Dessert · Full · Sweet

Bordeaux's legendary sweet white — Semillon and Sauvignon Blanc hit by noble rot, then patiently fermented. Honey, apricot, candied citrus, and a finish that lasts a small eternity. Pair with foie gras, blue cheese, or a fruit tart.

Works with Roasted Figs In Parma Ham · Roasted Figs, White Chocolate, Mint

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.

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.

Languedoc's most distinctive red — schist-soil Syrah and Grenache, lean and mineral compared to the broader Languedoc. The thinking person's southern French red.

White · Medium · Dry

The white grape of the Northern Rhône — full-bodied, peachy, faintly perfumed, with the texture of a quiet Chardonnay. Pairs with anything saffron-tinged or apricot-glazed.

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.

Languedoc red blend country — Grenache, Syrah, Carignan from a windswept plateau. Bold, herbaceous, generous; built for roasted meat and aged hard cheese.

White · Light · Dry

The Loire's seaside white — Melon de Bourgogne grape, bone-dry, slightly briny, perfectly transparent. The platonic ideal of oyster wine.

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.

Roussillon's Vin Doux Naturel — Grenache-based reds and Muscat-based whites, fortified mid-fermentation for sweetness. Honest, food-friendly, undervalued.