Vegetable Salad

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 Vegetable Salad · Roasted Vegetable Salad · Grilled Vegetable Salad +3 more Vegetable Salad · Roasted Vegetable Salad · Grilled Vegetable Salad · Vegetable Salad With Balsamic Dressing · 10 Vegetable Salad With Lemon Vinaigrette · Grilled Vegetable Salad (eggplant;red Bell Pepper Drizzled With Olive Oil)

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 Vegetable Salad · Roasted Vegetable Salad · Grilled Vegetable Salad +2 more Vegetable Salad · Roasted Vegetable Salad · Grilled Vegetable Salad · Vegetable Salad With Balsamic Dressing · 10 Vegetable Salad With Lemon Vinaigrette

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 Vegetable Salad · Roasted Vegetable Salad · Grilled Vegetable Salad +2 more Vegetable Salad · Roasted Vegetable Salad · Grilled Vegetable Salad · Vegetable Salad With Balsamic Dressing · 10 Vegetable Salad With Lemon Vinaigrette

White · Medium · Dry

Austria's national white — green apple, white pepper, faint celery; lean acid, medium body, and an uncanny ability to pair with otherwise wine-hostile vegetables like asparagus and artichoke.

Works with Vegetable Salad · Roasted Vegetable Salad

White · Light · Dry

Galicia's gift to summer — citrus, peach, salt air, and acid like a knife. Made for shellfish, paella, and any dish that involves the sea.

White · Light · Dry

California's take — riper than Sancerre, calmer than Marlborough, with grapefruit, melon, and a clean mineral finish. The everyday white that pairs with almost anything green or briny.

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.

Provence rosé at its most classic — pale, dry, Mediterranean, with strawberry, citrus, and a saline finish. The wine of Provençal lunches.

Red · Medium · Dry

Cabernet's softer sibling — plum, black cherry, and a whisper of chocolate, framed by rounder tannins and earlier drinkability. The wine that built Pomerol and the one to reach for when Cabernet feels like overkill.

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 · 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.

White · Light · Dry

Sancerre's cousin across the Loire — Sauvignon Blanc with a smokier, flintier profile. The 'fumé' in the name refers to that struck-match minerality.