Roma Tomato

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 Roma Tomato · Truffled Roma Tomato Broth · Baked Tart Of Roma Tomatoes +1 more Roma Tomato · Truffled Roma Tomato Broth · Baked Tart Of Roma Tomatoes · Hummus With Olive Tapenade With Cucumber And Roma Tomato In Pita Bread

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 Smoked Salmon With Roma Tomato And Cream Cheese With Capers And Fresh Lemon Juice · Albacore Tuna Salad Wrap With Roma Tomato With Romaine Lettuce And Dijon Mustard And Mayonnaise · Prosciutto With Roasted Red Bell Pepper With Roma Tomato With Mozzarella With Srugul And Dijon Musta

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 Truffled Roma Tomato Broth · Hummus With Olive Tapenade With Cucumber And Roma Tomato In Pita Bread · Albacore Tuna Salad Wrap With Roma Tomato With Romaine Lettuce And Dijon Mustard And Mayonnaise

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 Roma Tomato & Fresh Mozzarella · Roma Tomato And Fresh Mozzarella

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 Truffled Roma Tomato Broth · Hummus With Olive Tapenade With Cucumber And Roma Tomato In Pita Bread

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.

Dessert · Medium · Sweet

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.

Red · Medium · Dry

Pinot Noir (red) or Chardonnay (white) from the world's most expensive dirt. Translucent, perfumed, ethereal at the top of the hierarchy; honest and pleasant lower down. Drink slowly, with reverence.

Red · Medium · Dry

Shorthand for Cabernet Sauvignon — full-bodied, structured red wine with notes of black currant, graphite, and cedar. The classic steakhouse choice.

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.

White · Medium · Dry

California's name for Sauvignon Blanc, popularized by Robert Mondavi — usually with a touch of oak, fuller-bodied than New Zealand or Loire styles.

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.