Salad Mustard

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 Salad Mustard · Mustard Potato Salad · Mustard Lemon Salad Dressing +4 more Salad Mustard · Mustard Potato Salad · Mustard Lemon Salad Dressing · Green Salad With Honey Mustard Dressing · Green Salad With Pear, Mustard Vin, Bleu Cheese · Wild Mushroom Salad With A Corn Mustard Dressing · Beet And Egg Salad With Dijon Mustard Cider Vinaigrette

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 Salad Mustard · Mustard Potato Salad · Mustard Lemon Salad Dressing +3 more Salad Mustard · Mustard Potato Salad · Mustard Lemon Salad Dressing · Green Salad With Honey Mustard Dressing · Green Salad With Pear, Mustard Vin, Bleu Cheese · Beet And Egg Salad With Dijon Mustard Cider Vinaigrette

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 Salad Mustard · Mustard Potato Salad · Mustard Lemon Salad Dressing +3 more Salad Mustard · Mustard Potato Salad · Mustard Lemon Salad Dressing · Green Salad With Honey Mustard Dressing · Beet And Egg Salad With Dijon Mustard Cider Vinaigrette · Albacore Tuna Salad Wrap With Roma Tomato With Romaine Lettuce And Dijon Mustard And Mayonnaise

White · Medium · Dry

Austria's national white — green apple, white pepper, faint celery; lean acid, medium body, and an uncanny ability to pair with otherwise wine-hostile vegetables like asparagus and artichoke.

Works with Mustard Potato Salad · Beet And Egg Salad With Dijon Mustard Cider Vinaigrette

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 Green Salad With Pear, Mustard Vin, Bleu Cheese · Albacore Tuna Salad Wrap With Roma Tomato With Romaine Lettuce And Dijon Mustard And Mayonnaise

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.

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.

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.

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.

Red · Medium · Dry

Cabernet's softer sibling — plum, black cherry, and a whisper of chocolate, framed by rounder tannins and earlier drinkability. The wine that built Pomerol and the one to reach for when Cabernet feels like overkill.

Sparkling · Light · Sweet

Asti's more refined sibling — gently frizzante, only 5-6% alcohol, all peach and orange blossom. The perfect summer dessert wine.