Roasted Red Bell Pepper

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 Red Bell Peppers · Roasted Onions And Red Bell Peppers · Roasted Red Bell Pepper With Scallops +1 more Roasted Red Bell Peppers · Roasted Onions And Red Bell Peppers · Roasted Red Bell Pepper With Scallops · Roasted Red Bell Pepper Bisque With Shrimp And Romano Cheese

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 Red Bell Peppers · Roasted Onions And Red Bell Peppers · Prosciutto With Roasted Red Bell Pepper With Roma Tomato With Mozzarella With Srugul And Dijon Musta

White · Light · Off-dry

Washington and Finger Lakes Rieslings split the difference between Mosel delicacy and Alsatian heft — bright stone fruit, modest sweetness, lively acid. A natural with Thai, Indian, and anything off the spice rack.

Works with Roasted Garlic, Onion And Red Bell Pepper Dip · Roasted Red Bell Pepper Bisque With Shrimp And Romano Cheese

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 Roasted Red Bell Peppers · Roasted Onions And Red Bell Peppers

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.

Works with Roasted Red Bell Pepper Soup · Pesto Pasta With Roasted Asparagus, Shallots, Red Bell Pepper And Pancetta

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 Red Bell Peppers · Roasted Onions And Red Bell Peppers

White · Medium · Dry

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

White · Medium · Dry

Alsace's everyday white — Pinot Bianco's French expression, all apple, pear, and a soft mineral finish. The reliable house-wine alternative.

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.

Sparkling · Light · Dry

California's méthode-traditionnelle sparkling wines — Chardonnay/Pinot Noir-based, brioche-and-citrus, often grown in cool coastal regions. Champagne quality at friendlier prices.

White · Medium · Dry

Australia's flagship white — formerly butter bombs, now often elegant — citrus, white peach, controlled oak from Margaret River and Yarra. The new-style standard.

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.