Sweet Curry

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.

Works with Mussel Sweet Curry · Sweet Pea Soup With Curry Mousse · Pork Chops With Sweet Curry Sauce Barbecue +2 more Mussel Sweet Curry · Sweet Pea Soup With Curry Mousse · Pork Chops With Sweet Curry Sauce Barbecue · Pork Chops With Sweet Curry Onion Sauce Barbeque · Seared Scallops With Sweet Potato Puree Yellow Curry Sauce

Red · Light · Dry

Gamay-based reds from southern Burgundy — light, fruity, food-friendly. The serious Cru bottlings (Morgon, Fleurie, Moulin-à-Vent) drink like Pinot Noir at half the price.

Works with Mussel Sweet Curry · Sweet Pea Soup With Curry Mousse · Seared Scallops With Sweet Potato Puree Yellow Curry 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 Mussel Sweet Curry · Sweet Pea Soup With Curry Mousse · Seared Scallops With Sweet Potato Puree Yellow Curry Sauce

White · Medium · Off-dry

Lychee, rose petal, and a touch of ginger; medium-bodied, low-acid, and unmistakable. The wine for any cuisine where the spice cabinet did the heavy lifting.

Works with Mussel Sweet Curry · Sweet Pea Soup With Curry Mousse · Seared Scallops With Sweet Potato Puree Yellow Curry Sauce

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 Mussel Sweet Curry · Sweet Pea Soup With Curry Mousse · Seared Scallops With Sweet Potato Puree Yellow Curry Sauce

White · Medium · Dry

Lychee, rose petal, and a touch of ginger; medium-bodied, low-acid, and unmistakable. The wine for any cuisine where the spice cabinet did the heavy lifting.

White · Medium · Dry

Same grape as Pinot Grigio, different attitude — the Alsatian style is richer, fuller, faintly honeyed, with the structure to handle pork, smoked fish, and Asian aromatics.

Red · Medium · 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.

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.

Loire wines from around the city of Angers — Chenin Blanc whites (dry to sweet) and Cabernet Franc rosés. The whites are tremendous values.

A step up from generic Anjou — Cabernet Franc-led reds from designated villages, with more concentration and ageability. The serious Loire red.

Provence's most serious red — Mourvèdre-dominated, structured, savory, with notes of black olive, leather, and Mediterranean herb. The age-worthy alternative to a southern Rhône.