Syrup

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 Syrup · Maple Syrup · Agave Syrup +5 more Syrup · Maple Syrup · Agave Syrup · Chicken,orange,maple Syrup · Baked Brie With Maple Syrup · Chicken Mustard And Mae Syrup · Chicken Mustard And Maple Syrup · Scallop Pancetta Maple Syrup Glazed Parsnips

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 Syrup · Maple Syrup · Agave Syrup +4 more Syrup · Maple Syrup · Agave Syrup · Chicken,orange,maple Syrup · Baked Brie With Maple Syrup · Chicken Mustard And Mae Syrup · Chicken Mustard And Maple Syrup

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 Syrup · Maple Syrup · Agave Syrup +3 more Syrup · Maple Syrup · Agave Syrup · Chicken,orange,maple Syrup · Chicken Mustard And Mae Syrup · Chicken Mustard And Maple Syrup

Sparkling · Light · Sweet

Asti's more refined sibling — gently frizzante, only 5-6% alcohol, all peach and orange blossom. The perfect summer dessert wine.

Works with Orange Syrup · Maple Syrup Mousse · Maple Syrup Fondue +2 more Orange Syrup · Maple Syrup Mousse · Maple Syrup Fondue · Chicken,orange,maple Syrup · Carmelized Maple Syrup Pum Tart

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 Chicken,orange,maple Syrup · Chicken Mustard And Mae Syrup · Chicken Mustard And Maple Syrup +2 more Chicken,orange,maple Syrup · Chicken Mustard And Mae Syrup · Chicken Mustard And Maple Syrup · Scallop Pancetta Maple Syrup Glazed Parsnips · Seared Foie Gras With Pear And Pomegranite Syrup

Dessert · Full · Sweet

Bordeaux's legendary sweet white — Semillon and Sauvignon Blanc hit by noble rot, then patiently fermented. Honey, apricot, candied citrus, and a finish that lasts a small eternity. Pair with foie gras, blue cheese, or a fruit tart.

Works with Orange Syrup · Maple Syrup Mousse · Maple Syrup Fondue +1 more Orange Syrup · Maple Syrup Mousse · Maple Syrup Fondue · Carmelized Maple Syrup Pum Tart

Fortified · Full · Sweet

Port aged in cask for years, taking on nutty, caramel, dried-fruit character. The 10-, 20-, 30-, and 40-year designations are the most reliable indicators of style.

Works with Fig Syrup · Maple Syrup Mousse · Maple Syrup Fondue +1 more Fig Syrup · Maple Syrup Mousse · Maple Syrup Fondue · Carmelized Maple Syrup Pum Tart

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 Syrup · Maple Syrup · Agave Syrup

Fortified · Full · Sweet

Port from a single declared year, aged in bottle for decades. Dense, structured, ageless; the pinnacle of fortified wine.

Works with Maple Syrup Mousse · Maple Syrup Fondue · Carmelized Maple Syrup Pum Tart

California or Pacific Northwest late-harvest white — usually Riesling or Gewürztraminer, picked overripe for concentrated sweetness. Honey, peach, ginger.

Works with Quince Apple Strudels With Quince Syrup · Oranges Poached In Riesling And Rosemary Syrup

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 Baked Brie With Maple Syrup · Scallop Pancetta Maple Syrup Glazed Parsnips

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.

Works with Scallop Pancetta Maple Syrup Glazed Parsnips · Seared Foie Gras With Pear And Pomegranite Syrup