Rock Lobster

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 Rock Lobster · Rock Lobster W/tarragon Butter · Parsley Spicy Or Rock Lobster With Truffles +2 more Rock Lobster · Rock Lobster W/tarragon Butter · Parsley Spicy Or Rock Lobster With Truffles · Parsleyed Spiny Or Rock Lobster With Truffles · Rock Lobster Tail, Green Beans, Sugar Snaps, Saffron Chicken Peas, Maine Lobster And Black Truffle G

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 Rock Lobster · Grilled Rock Lobster · Parsleyed Spiny Or Rock Lobster With Truffles +1 more Rock Lobster · Grilled Rock Lobster · Parsleyed Spiny Or Rock Lobster With Truffles · Rock Lobster Tail, Green Beans, Sugar Snaps, Saffron Chicken Peas, Maine Lobster And Black Truffle G

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 Rock Lobster · Parsleyed Spiny Or Rock Lobster With Truffles · Rock Lobster Tail, Green Beans, Sugar Snaps, Saffron Chicken Peas, Maine Lobster And Black Truffle G

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 Rock Lobster · Parsleyed Spiny Or Rock Lobster With Truffles

White · Medium · Dry

Lychee, rose petal, and a touch of ginger; medium-bodied, low-acid, and unmistakable. The wine for any cuisine where the spice cabinet did the heavy lifting.

White · Medium · Dry

Same grape as Pinot Grigio, different attitude — the Alsatian style is richer, fuller, faintly honeyed, with the structure to handle pork, smoked fish, and Asian aromatics.

White · Medium · Dry

Aromatic, racy, and shapeshifting — bone-dry in Alsace, off-dry on the Mosel, syrupy and ageless when late-harvested. The single most versatile wine for spicy food on earth.

White · Medium · Dry

Chardonnay grown on Burgundy's chalkiest soils, almost never oaked. Lean, steely, oyster-shell minerality; a wine that tastes like a place. The wine for shellfish, full stop.

The Rhône's smallest single-estate appellation — pure Viognier from a tiny terraced vineyard. Honeyed, apricot-laden, ageless, expensive.

Northern Rhône Viognier at its grandest — apricot, honeysuckle, ginger, with a richness that surprises everyone. The wine to drink alongside soft cheese and a sunset.

Red · Medium · Dry

The blend of Grenache, Syrah, and Mourvèdre that fills every wine list in France for a reason — friendly, peppery, slightly rustic, made to wash down anything from grilled vegetables to lamb stew.

Switzerland's name for Pinot Gris — usually slightly sweet, full-bodied, alpine. The dessert wine of the Valais.