Sun Dried Tomato Salad

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 Sun Dried Tomato Salad · Mixed Green Salad Sun-dried Tomato Vinaigrette Sa · Crispy Brie Cheese With Truffle Vinaigrette, Mini Salad And Sun-dried Tomato

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 Sun Dried Tomato Salad · Mixed Green Salad Sun-dried Tomato Vinaigrette Sa · Crispy Brie Cheese With Truffle Vinaigrette, Mini Salad And Sun-dried Tomato

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 Sun Dried Tomato Salad · Mixed Green Salad Sun-dried Tomato Vinaigrette Sa · Crispy Brie Cheese With Truffle Vinaigrette, Mini Salad And Sun-dried Tomato

White · Light · Dry

California's take — riper than Sancerre, calmer than Marlborough, with grapefruit, melon, and a clean mineral finish. The everyday white that pairs with almost anything green or briny.

Red · Full · Dry

Nebbiolo from a single corner of Piedmont, slow-aged into something legendary. Tar and roses, dried cherry, leather; tannins that take a decade to soften. Decant; pair with truffle, braise, or aged hard cheese.

Red · Medium · Dry

Pinot Noir (red) or Chardonnay (white) from the world's most expensive dirt. Translucent, perfumed, ethereal at the top of the hierarchy; honest and pleasant lower down. Drink slowly, with reverence.

White · Medium · Dry

Dry German Riesling — increasingly the country's flagship style. Stone fruit, slate minerality, racing acid; pairs beautifully with everything from sushi to schnitzel.

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.

Red · Medium · Dry

Red wines generally — the catchall for everything from light Pinot to massive Cabernet. Match the wine's body to the food's weight and you'll rarely go wrong.

White · Medium · Dry

Sauvignon Blanc from the upper Loire, grown on flint and chalk. Citrus, smoke, and a mineral finish that hints at struck stone. The refined antithesis of New Zealand's tropical SBs.