Satay

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 Pork Satay · Satay Pork · Salmon Satay +7 more Pork Satay · Satay Pork · Salmon Satay · Turkey Satay · Peanut Satay · Satay Chicken · Traditional Satay · Ginger Beef Satay · Grilled Asian Satays · Spicy Shimp Skewer Satay

White · Light · Off-dry

Aromatic, racy, and shapeshifting — bone-dry in Alsace, off-dry on the Mosel, syrupy and ageless when late-harvested. The single most versatile wine for spicy food on earth.

Works with Beef Satay · Pork Satay · Satay Pork +6 more Beef Satay · Pork Satay · Satay Pork · Peanut Satay · Chicken Satay · Satay Chicken · Ginger Beef Satay · Grilled Asian Satays · Spicy Shimp Skewer Satay

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 Pork Satay · Satay Pork · Salmon Satay +5 more Pork Satay · Satay Pork · Salmon Satay · Turkey Satay · Chicken Satay · Satay Chicken · Traditional Satay · Beef Satay Over Thai Salad

White · Medium · Off-dry

Lychee, rose petal, and a touch of ginger; medium-bodied, low-acid, and unmistakable. The wine for any cuisine where the spice cabinet did the heavy lifting.

Works with Satay Pork · Turkey Satay · Peanut Satay +4 more Satay Pork · Turkey Satay · Peanut Satay · Satay Chicken · Ginger Beef Satay · Grilled Asian Satays · Spicy Shimp Skewer Satay

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.

Works with Satay Pork · Peanut Satay · Satay Chicken +3 more Satay Pork · Peanut Satay · Satay Chicken · Ginger Beef Satay · Grilled Asian Satays · Spicy Shimp Skewer Satay

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 Salmon Satay · Turkey Satay · Chicken Satay +2 more Salmon Satay · Turkey Satay · Chicken Satay · Traditional Satay · Beef Satay Over Thai Salad

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 Pork Satay · Ginger Beef Satay · Beef Satay With Peanut 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 Salmon Satay · Turkey Satay · Chicken Satay

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.

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.

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 · 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.