Tomato And Goat Cheese

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.

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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 Tomato And Goat Cheese · Tomato, Basil And Goat Cheese · Tomato And Goat Cheese Brushetta +9 more Tomato And Goat Cheese · Tomato, Basil And Goat Cheese · Tomato And Goat Cheese Brushetta · Sun-dried Tomatoes And Goat Cheese · Goat Cheese And Tomato · Tomato And Basil And Goat Cheese Brushetta · Ravioli With Goat Cheese And Tomatoes · Goats Cheese And Sun Blue Tomatoes · Cannelloni With Goat Cheese And Roasted Tomatoes · Ravioli With Goat Cheese And Sun Dried Tomatoes · Goat Cheese, Pine Nuts And Sun Dried Tomatoes · Chicken Stuffed With Proscuitto And Goat Cheese, Tomato Sauce

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.

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Fortified · Full · Sweet

Fortified red from Portugal's Douro Valley — sweet, warming, and surprisingly versatile. Ruby and LBV are for everyday; Vintage and Tawny are for serious occasions. Pair with blue cheese, walnuts, or just a fire.

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White · Light · Off-dry

Washington and Finger Lakes Rieslings split the difference between Mosel delicacy and Alsatian heft — bright stone fruit, modest sweetness, lively acid. A natural with Thai, Indian, and anything off the spice rack.

Works with Fettuccine With Tomatoes, Bacon, Arugula And Goat Cheese · Crispy Bruschetta With Goat Cheese, Tomatoes And Mint · Grilled Chicken Sandwiches With Sun-dried Tomatoes And Goat Cheese

Red · Medium · Dry

Tuscany's everyday red, made from Sangiovese — cherry, leather, and a brisk acidity that makes tomato-based dishes sing. The Classico designation marks the historic heartland and a step up in quality.

Works with Ravioli With Goat Cheese And Tomatoes · Cannelloni With Goat Cheese And Roasted Tomatoes · Ravioli With Goat Cheese And Sun Dried Tomatoes

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 Tomatoes And Goat Cheese · Goat Cheese And Tomato · Chicken Stuffed With Proscuitto And Goat Cheese, Tomato Sauce

Red · Medium · Dry

The soul of Tuscany — bright red cherry, dried herbs, and a savory line of acidity that craves tomato sauce. Chianti is the everyday face; Brunello is its serious cousin.

Works with Ravioli With Goat Cheese And Tomatoes · Cannelloni With Goat Cheese And Roasted Tomatoes · Ravioli With Goat Cheese And Sun Dried Tomatoes

White · Medium · Dry

The Loire's most versatile grape — bone-dry and steely from Savennières, honeyed and ageless from Vouvray. Naturally high acid keeps every style food-friendly.

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.

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.