Walnut Oil

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 Walnut Oil · Grilled Pork Chops Marinated In Walnut Oil And Mustard · Candied Walnuts, Apples, Grapes, Blue Cheese With Balsamic And Oil Salad

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 Walnut Oil · Grilled Pork Chops Marinated In Walnut Oil And Mustard · Endive Salad On Walnut Vinagrette , Topped With Poached Egg And Truffle Oil

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.

Works with Grilled Pork Chops Marinated In Walnut Oil And Mustard · Candied Walnuts, Apples, Grapes, Blue Cheese With Balsamic And Oil Salad

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 Walnut Oil · Candied Walnuts, Apples, Grapes, Blue Cheese With Balsamic And Oil Salad

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 Candied Walnuts, Apples, Grapes, Blue Cheese With Balsamic And Oil Salad · Endive Salad On Walnut Vinagrette , Topped With Poached Egg And Truffle Oil

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 Candied Walnuts, Apples, Grapes, Blue Cheese With Balsamic And Oil Salad · Endive Salad On Walnut Vinagrette , Topped With Poached Egg And Truffle Oil

Red · Full · Dry

Nebbiolo from a single corner of Piedmont, slow-aged into something legendary. Tar and roses, dried cherry, leather; tannins that take a decade to soften. Decant; pair with truffle, braise, or aged hard cheese.

Red · Medium · Dry

Pinot Noir (red) or Chardonnay (white) from the world's most expensive dirt. Translucent, perfumed, ethereal at the top of the hierarchy; honest and pleasant lower down. Drink slowly, with reverence.

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.

White · Medium · Off-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 · Light · Off-dry

Aromatic, racy, and shapeshifting — bone-dry in Alsace, off-dry on the Mosel, syrupy and ageless when late-harvested. The single most versatile wine for spicy food on earth.