Rosemary Potatoes

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 Rosemary Potatoes · Rosemary Red Potatoes · Roasted Garlic Rosemary Potatoes +3 more Rosemary Potatoes · Rosemary Red Potatoes · Roasted Garlic Rosemary Potatoes · Rosemary Chicken On Mashed Potatoes · Rosemary Chicken Breast/roasted Red Potatoes · Pork Roast With Sweet Potatoes, Pears & Rosemary

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 Rosemary Potatoes · Rosemary Red Potatoes · Rosemary Chicken On Mashed Potatoes +2 more Rosemary Potatoes · Rosemary Red Potatoes · Rosemary Chicken On Mashed Potatoes · Rosemary Chicken Breast/roasted Red Potatoes · Pork Roast With Sweet Potatoes, Pears & Rosemary

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 Rosemary Potatoes · Rosemary Red Potatoes · Rosemary Chicken On Mashed Potatoes +1 more Rosemary Potatoes · Rosemary Red Potatoes · Rosemary Chicken On Mashed Potatoes · Rosemary Chicken Breast/roasted Red Potatoes

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 Roasted Garlic Rosemary Potatoes · Rosemary Chicken On Mashed Potatoes · Italian Sausages With Potatoes And Rosemary

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 Roasted Garlic Rosemary Potatoes · Rosemary Chicken On Mashed Potatoes · Rosemary Chicken Breast/roasted Red Potatoes

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 Rosemary Potatoes · Rosemary Red Potatoes

White · Full · Dry

California's flagship white — rounder, riper, and oakier than the Old World original, with tropical fruit, butter, and vanilla. Sonoma Coast and Sta. Rita Hills bottlings are leaner; Napa stays plush.

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 · Off-dry

The Loire's most versatile grape — bone-dry and steely from Savennières, honeyed and ageless from Vouvray. Naturally high acid keeps every style food-friendly.

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.

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.

Sparkling · Light · Off-dry

Veneto's everyday sparkler — Glera grape, charmat method, frothier and fruitier than Champagne. Pear, white flowers, easy fun. Made for aperitivo.