Sage Cheese

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 Sage Cheese · Sage Derby Cheese · Chicken Scallopine With Sage And Fontina Cheese +2 more Sage Cheese · Sage Derby Cheese · Chicken Scallopine With Sage And Fontina Cheese · Roasted Pumpkin With Shallot, Sage, And Goat Cheese · Ravioli Stuffed With Pears, Ricotta And Pecorino Cheese With A Butter Sage Sauce

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 Sage Cheese · Sage Derby Cheese · Chicken Scallopine With Sage And Fontina Cheese +2 more Sage Cheese · Sage Derby Cheese · Chicken Scallopine With Sage And Fontina Cheese · Roasted Pumpkin With Shallot, Sage, And Goat Cheese · Ravioli Stuffed With Pears, Ricotta And Pecorino Cheese With A Butter Sage 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 Sage Cheese · Sage Derby Cheese · Roasted Pumpkin With Shallot, Sage, And Goat Cheese +1 more Sage Cheese · Sage Derby Cheese · Roasted Pumpkin With Shallot, Sage, And Goat Cheese · Ravioli Stuffed With Pears, Ricotta And Pecorino Cheese With A Butter Sage Sauce

Fortified · Full · Sweet

Fortified red from Portugal's Douro Valley — sweet, warming, and surprisingly versatile. Ruby and LBV are for everyday; Vintage and Tawny are for serious occasions. Pair with blue cheese, walnuts, or just a fire.

Works with Sage Cheese · Roasted Pumpkin With Shallot, Sage, And Goat Cheese

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 Chicken Scallopine With Sage And Fontina Cheese · Roasted Pumpkin With Shallot, Sage, And Goat Cheese

White · Light · Dry

California's take — riper than Sancerre, calmer than Marlborough, with grapefruit, melon, and a clean mineral finish. The everyday white that pairs with almost anything green or briny.

White · Medium · Dry

Pacific Northwest Sémillon — Washington and California's quiet white grape, with waxy texture, lemon curd, and the structure to age.

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.

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.

Piedmont's northern answer to Barolo — pure Nebbiolo from volcanic soils, all rose, tar, and structure. The connoisseur's value Nebbiolo.

An uncatalogued varietal or single-vineyard wine. Taste before pairing: assess color, weight, and any obvious sweetness, then plate accordingly.

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.