Salad Tomatoes

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 Tomatoes · Beets Tomatoes Salad · Cold Chicken, Corn And Tomatoes Salad +2 more Salad Tomatoes · Beets Tomatoes Salad · Cold Chicken, Corn And Tomatoes Salad · Heirloom Tomatoes And Buffalo Mozzarella Salad · Bread Oil Balsamic With Bocconcini Salad With Olive Oil & Sundried Tomatoes As Starter To Mingle

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 Beets Tomatoes Salad · Pasta Salad With Feta And Tomatoes · Heirloom Tomatoes And Buffalo Mozzarella Salad +1 more Beets Tomatoes Salad · Pasta Salad With Feta And Tomatoes · Heirloom Tomatoes And Buffalo Mozzarella Salad · Bread Oil Balsamic With Bocconcini Salad With Olive Oil & Sundried Tomatoes As Starter To Mingle

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 Beets Tomatoes Salad · Heirloom Tomatoes And Buffalo Mozzarella Salad · Bread Oil Balsamic With Bocconcini Salad With Olive Oil & Sundried Tomatoes As Starter To Mingle

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.

Works with Pasta Salad With Tomatoes And Peas · Pasta Salad With Mozzarella, Sun-dried Tomatoes And Olives

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.

Works with Bulgur Salad With Garbanzo Beans, Feta, And Plum Tomatoes · Cannellini And Macaroni Salad With Grilled Tomatoes, Basil, And Olives

White · Medium · Dry

Dry German Riesling — increasingly the country's flagship style. Stone fruit, slate minerality, racing acid; pairs beautifully with everything from sushi to schnitzel.

Works with Bulgur Salad With Garbanzo Beans, Feta, And Plum Tomatoes · Pasta Salad With Mozzarella, Sun-dried Tomatoes And Olives

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 Pasta Salad With Feta And Tomatoes · Heirloom Tomatoes And Buffalo Mozzarella Salad

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.

White · Medium · Dry

Same grape as Pinot Grigio, different attitude — the Alsatian style is richer, fuller, faintly honeyed, with the structure to handle pork, smoked fish, and Asian aromatics.

White · Medium · Dry

Grüner Veltliner or Riesling from Austria — green apple, white pepper, laser acid. Among the most food-friendly whites on earth.

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

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.