Spinach And Gorgonzola

Red · Full · Dry

Veneto's heavyweight — dried grapes give wines of remarkable concentration, raisin, dark fig, and a faint bitter-chocolate finish. Sip with hard cheese; never with a salad.

Works with Linguine With Gorgonzola, Prosciutto, And Spinach Cake? Phoenix · Linguine With Gorgonzola, Prosciutto, And Spinach Caffè Phoenix

Red · Medium · Dry

California and Oregon's answer to Burgundy — riper, more upfront fruit than the French original, with cherry, raspberry, and gentle oak. Sonoma and Willamette set the standard.

Works with Linguine With Gorgonzola, Prosciutto, And Spinach Cake? Phoenix · Linguine With Gorgonzola, Prosciutto, And Spinach Caffè Phoenix

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.

Works with Linguine With Gorgonzola, Prosciutto, And Spinach Cake? Phoenix · Linguine With Gorgonzola, Prosciutto, And Spinach Caffè Phoenix

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.

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.

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.