Spinach And Artichoke

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 Spinach And Artichoke · Spinach And Artichoke Dip · Spinach And Artichoke Heart Dip +2 more Spinach And Artichoke · Spinach And Artichoke Dip · Spinach And Artichoke Heart Dip · Beef Roulade Stuffed With Lime, Spinach And Artichoke · Spinach, Artichoke And Ricotta Stuffed Calamari

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 Spinach And Artichoke · Spinach And Artichoke Dip · Spinach And Artichoke Heart Dip +1 more Spinach And Artichoke · Spinach And Artichoke Dip · Spinach And Artichoke Heart Dip · Spinach, Artichoke And Ricotta Stuffed Calamari

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 Spinach And Artichoke · Spinach And Artichoke Dip · Spinach And Artichoke Heart Dip

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 Spinach And Artichoke Dip · Spinach And Artichoke Heart Dip

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.

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

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.

Red · Full · Dry

Argentina's signature grape: deep purple, plummy, and remarkably smooth for its weight. Soft tannins and a touch of cocoa make it the dinner-party Cabernet alternative — and far easier on the wallet.

Red · Medium · Dry

A catchall for red wine generally — covers everything from a $12 weeknight pour to first-growth Bordeaux. Match the bottle's weight to the food's weight and you'll rarely go wrong.

Red · Full · Dry

Shiraz's more reserved European cousin — Northern Rhône style, all violets, black olive, and white pepper. Less brawn, more poise; pairs as well with lamb as with peppered duck breast.