Timbale

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 Timbale · Crab Timbale · Crabmeat Timbale +1 more Timbale · Crab Timbale · Crabmeat Timbale · Chilled Oxley Berry Timbale

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 Crab Timbale · Crabmeat Timbale · Eggplant Timbale +1 more Crab Timbale · Crabmeat Timbale · Eggplant Timbale · Timbale Of Prawns & Melon

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 Timbale · Eggplant Timbale · Timbale Of Prawns & Melon +1 more Timbale · Eggplant Timbale · Timbale Of Prawns & Melon · Chilled Oxley Berry Timbale

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 Crab Timbale · Crabmeat Timbale · Eggplant Timbale +1 more Crab Timbale · Crabmeat Timbale · Eggplant Timbale · Timbale Of Prawns & Melon

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 Timbale · Timbale Of Prawns & Melon · Chilled Oxley Berry Timbale

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 Crab Timbale · Crabmeat Timbale · Eggplant Timbale

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 Timbale · Chilled Oxley Berry Timbale

White · Medium · Dry

Bordeaux's blending white and Hunter Valley's solo star — waxy texture, lanolin, lemon curd. Ages beautifully into something honeyed without losing its acid backbone.

Works with Dungeness Crab Timbale · Smoked Eel Timbale And Horseradish Crouton

A California crossing (Semillon × Gewürztraminer) — perfumed, lightly floral, mostly used in late-harvest dessert styles. Rare but charming.

Sparkling · Light · Sweet

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

Red · Full · Dry

The grape behind Barolo and Barbaresco — pale ruby in the glass but ferocious on the palate. Rose, tar, dried cherry, and tannins that need time. Old-school greatness.

Sparkling · Light · Dry

A traditional-method sparkling wine — fine bubbles, brisk acid, citrus and toast. The all-purpose celebration wine; equally good as an aperitif.