Vegetable Stock

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 Meat Stock With Vegetables · Chicken Stock With Vegetables · Beef/meat Stock-based Soup (like Beef Barley; Vegetable With Meat) +1 more Meat Stock With Vegetables · Chicken Stock With Vegetables · Beef/meat Stock-based Soup (like Beef Barley; Vegetable With Meat) · Poultry Stock Based Soup (like Chicken/turkey Noodle; Vegetable)

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 Chicken Stock With Vegetables · Ham Stock Soup With Vegetables · Poultry Stock Based Soup (like Chicken/turkey Noodle; Vegetable)

Red · Light · Dry

Gamay-based reds from southern Burgundy — light, fruity, food-friendly. The serious Cru bottlings (Morgon, Fleurie, Moulin-à-Vent) drink like Pinot Noir at half the price.

Works with Meat Stock With Vegetables · Chicken Stock With Vegetables

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 Meat Stock With Vegetables · Chicken Stock With Vegetables

Red · Medium · Dry

Piedmont's everyday red — soft, plummy, low-acid, gulpably friendly. The wine you reach for when Barolo feels like a commitment.

Works with Meat Stock With Vegetables · Chicken Stock With Vegetables

Red · Full · Dry

Argentina's signature grape: deep purple, plummy, and remarkably smooth for its weight. Soft tannins and a touch of cocoa make it the dinner-party Cabernet alternative — and far easier on the wallet.

Works with Ham Stock Soup With Vegetables · Beef/meat Stock-based Soup (like Beef Barley; Vegetable With Meat)

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.

Works with Meat Stock With Vegetables · Beef/meat Stock-based Soup (like Beef Barley; Vegetable With Meat)

Red · Medium · Dry

Tempranillo-based blend from northern Spain, traditionally oak-aged into something quietly profound. Cherry, dill, vanilla, leather; great with lamb, paella, and aged Manchego.

Works with Meat Stock With Vegetables · Chicken Stock With Vegetables

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 Stock · Chicken Stock With Vegetables

Red · Full · Dry

Shiraz's more reserved European cousin — Northern Rhône style, all violets, black olive, and white pepper. Less brawn, more poise; pairs as well with lamb as with peppered duck breast.

Works with Ham Stock Soup With Vegetables · Beef/meat Stock-based Soup (like Beef Barley; Vegetable With Meat)

Red · Full · Dry

California's brawler — jammy blackberry, brambly spice, and 15% alcohol that hides behind the fruit. Built for ribs, brisket, and anything that came off a grill.

Works with Ham Stock Soup With Vegetables · Beef/meat Stock-based Soup (like Beef Barley; Vegetable With Meat)

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.