Shrimp Parm

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 Shrimp Parmigiana · Shrimp & Crab Parmesan Dip · Parma Alfredo Shrimp +3 more Shrimp Parmigiana · Shrimp & Crab Parmesan Dip · Parma Alfredo Shrimp · Baked Parmesan Bread Shrimp · Baked Parmesan Breaded Shrimp · Shrimp And Crab In A Pepper Jack Parmesan Sauce

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 Shrimp Parmigiana · Shrimp & Crab Parmesan Dip · Parma Alfredo Shrimp +3 more Shrimp Parmigiana · Shrimp & Crab Parmesan Dip · Parma Alfredo Shrimp · Baked Parmesan Bread Shrimp · Baked Parmesan Breaded Shrimp · Shrimp And Crab In A Pepper Jack Parmesan 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 Shrimp Parmigiana · Shrimp & Crab Parmesan Dip · Parma Alfredo Shrimp +3 more Shrimp Parmigiana · Shrimp & Crab Parmesan Dip · Parma Alfredo Shrimp · Baked Parmesan Bread Shrimp · Baked Parmesan Breaded Shrimp · Shrimp And Crab In A Pepper Jack Parmesan 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.

Works with Shrimp Parmigiana · Parma Alfredo Shrimp · Baked Parmesan Bread Shrimp +1 more Shrimp Parmigiana · Parma Alfredo Shrimp · Baked Parmesan Bread Shrimp · Baked Parmesan Breaded Shrimp

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 Shrimp Parmigiana · Parma Alfredo Shrimp · Baked Parmesan Bread Shrimp +1 more Shrimp Parmigiana · Parma Alfredo Shrimp · Baked Parmesan Bread Shrimp · Baked Parmesan Breaded Shrimp

White · Light · Dry

Galicia's gift to summer — citrus, peach, salt air, and acid like a knife. Made for shellfish, paella, and any dish that involves the sea.

Works with Shrimp & Crab Parmesan Dip · Shrimp And Crab In A Pepper Jack Parmesan Sauce

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.

Works with Shrimp & Crab Parmesan Dip · Shrimp And Crab In A Pepper Jack Parmesan Sauce

Red · Medium · Dry

A medium-bodied dry red in the European tradition — bright red fruit, soft tannins, and a savory finish. The everyday house wine of much of southern Europe.

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.

White · Medium · Dry

A medium-bodied dry white in the European tradition — crisp acid, citrus and orchard fruit, a clean mineral finish. Pairs reliably with most lighter dishes.