Stuffed Olives

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 Stuffed Olives · Feta Stuffed Olives · Green Stuffed Olives +2 more Stuffed Olives · Feta Stuffed Olives · Green Stuffed Olives · Green Olives Stuffed With Fetta Cheese · Chicken Stuffed With Feta, Kalmata Olives, Sun Dried Tomatoes Wrapped In Prosciutto

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 Stuffed Olives · Feta Stuffed Olives · Green Stuffed Olives +2 more Stuffed Olives · Feta Stuffed Olives · Green Stuffed Olives · Green Olives Stuffed With Fetta Cheese · Chicken Stuffed With Feta, Kalmata Olives, Sun Dried Tomatoes Wrapped In Prosciutto

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 Stuffed Olives · Green Stuffed Olives · Garlic Stuffed Olives +1 more Stuffed Olives · Green Stuffed Olives · Garlic Stuffed Olives · Chicken Stuffed With Feta, Kalmata Olives, Sun Dried Tomatoes Wrapped In Prosciutto

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 Feta Stuffed Olives · Green Olives Stuffed With Fetta Cheese · Chicken Stuffed With Feta, Kalmata Olives, Sun Dried Tomatoes Wrapped In Prosciutto

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 Stuffed Olives · Green Stuffed Olives

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 Garlic Stuffed Olives · Chicken Stuffed With Feta, Kalmata Olives, Sun Dried Tomatoes Wrapped In Prosciutto

Sparkling · Light · Dry

California's méthode-traditionnelle sparkling wines — Chardonnay/Pinot Noir-based, brioche-and-citrus, often grown in cool coastal regions. Champagne quality at friendlier prices.

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.

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.