Root Vegetables

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 Root Vegetables · Curried Root Vegetables · Roast Chicken Root Vegetables +4 more Root Vegetables · Curried Root Vegetables · Roast Chicken Root Vegetables · Chicken Soup With Root Vegetables · Roasted Root Vegetables With Thyme · Chicken Thighs And Root Vegetables · Slow Braised Pork Shank With Fig Compote And Roasted Root Vegetables

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 Curried Root Vegetables · Grilled Root Vegetables · Roast Chicken Root Vegetables +4 more Curried Root Vegetables · Grilled Root Vegetables · Roast Chicken Root Vegetables · Chicken Soup With Root Vegetables · Roasted Root Vegetables With Thyme · Chicken Thighs And Root Vegetables · Slow Braised Pork Shank With Fig Compote And Roasted Root 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.

Works with Roasted Root Vegetables · Curried Root Vegetables · Roast Chicken Root Vegetables +3 more Roasted Root Vegetables · Curried Root Vegetables · Roast Chicken Root Vegetables · Chicken Soup With Root Vegetables · Roasted Root Vegetables With Thyme · Chicken Thighs And Root Vegetables

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 Grilled Root Vegetables · Roast Chicken Root Vegetables · Chicken Soup With Root Vegetables +2 more Grilled Root Vegetables · Roast Chicken Root Vegetables · Chicken Soup With Root Vegetables · Chicken Thighs And Root Vegetables · Roasted Root Vegetables Over Pasta With A Red Pepper Sauce

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 Grilled Root Vegetables · Roast Chicken Root Vegetables · Chicken Soup With Root Vegetables +2 more Grilled Root Vegetables · Roast Chicken Root Vegetables · Chicken Soup With Root Vegetables · Chicken Thighs And Root Vegetables · Roasted Root Vegetables Over Pasta With A Red Pepper Sauce

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 Sausage And Root Vegetables · Slow Braised Pork Shank With Fig Compote And Roasted Root Vegetables

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 Curried Root Vegetables · Roasted Root Vegetables With Thyme

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 Braised Root Vegetables · Roasted Sausage And Root Vegetables

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.

Red · Medium · Dry

Australia's signature red — dense, spice-driven, peppery, often pushing 15% alcohol. Barossa makes it brawniest; McLaren Vale, smokier; Hunter, leaner. Built for the grill.

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.

Red · Full · Dry

Nebbiolo from a single corner of Piedmont, slow-aged into something legendary. Tar and roses, dried cherry, leather; tannins that take a decade to soften. Decant; pair with truffle, braise, or aged hard cheese.