Tarragon Cream

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.

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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 Tarragon Cream · Pears With Tarragon Cream · Chicken Tarragon Cream Sauce +9 more Tarragon Cream · Pears With Tarragon Cream · Chicken Tarragon Cream Sauce · Brandied Tarragon Cream Chicken · Baked Salmon With Tarragon Cream · Salmon With Tarragon Cream Sauce · Chicken Ballotine Tarragon Cream · Chicken With Cream And Tarragon · Chicken In Tarragon Mustard Cream Sauce · Chicken With Mustard Tarragon Cream Sauce · Creamy Dijon Mustard And Tarragon Chicken Casserole · Brandied Tarragon Cream Chicken (chicken A La Vallee D

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.

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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 Tarragon Cream Sauce · Brandied Tarragon Cream Chicken · Baked Salmon With Tarragon Cream +9 more Chicken Tarragon Cream Sauce · Brandied Tarragon Cream Chicken · Baked Salmon With Tarragon Cream · Salmon With Tarragon Cream Sauce · Chicken Ballotine Tarragon Cream · Scallops In Cream And Tarragon · Chicken With Cream And Tarragon · Chicken In Tarragon Mustard Cream Sauce · Chicken With Mustard Tarragon Cream Sauce · Creamy Dijon Mustard And Tarragon Chicken Casserole · Brandied Tarragon Cream Chicken (chicken A La Vallee D · Brandied Tarragon Cream Chicken (chicken A La Vallee D'auge)

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 Baked Salmon With Tarragon Cream · Salmon With Tarragon Cream Sauce · Scallops In Cream And Tarragon

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 Tarragon Cream · Pears With Tarragon Cream

Southern Italy's noble grape — Campania and Basilicata's answer to Nebbiolo. Dark fruit, leather, smoke, gripping tannins; needs time but rewards patience.

Red · Full · Dry

Barolo's slightly softer sibling — same Nebbiolo grape, lighter touch, ready to drink younger. Elegance over power, with a perfume of violets and a long, savory finish.

Red · Full · Dry

The classical red blend — Cabernet Sauvignon, Merlot, and friends — from southwest France. Black currant, cedar, tobacco; serious structure; rewards patience and decanting.

Burgundy's grandest white — the most expensive Chardonnay on earth, from a tiny limestone hillside. Golden, ageless, immortal.

White · Medium · Dry

Burgundy's grandest white — the most expensive Chardonnay on earth, from a tiny limestone hillside. Golden, ageless, immortal.

Red · Medium · Dry

A medium-bodied red. Dark fruit, soft tannins, and a savory finish — a comfortable everyday choice.