20-Year-Old Tawny Port
Nutty, caramelized fortified wine that wraps around molten chocolate desserts.
Explore Wine Styles
Browse the full style library, from crisp whites to bold reds and celebratory bubbles.
Style Library
Alsace Gewürztraminer
Aromatic white with a plush palate and gentle sweetness that cushions spice.
Barossa Valley Shiraz
Bold fruit and peppery spice stand up to smoky, sauced meats.
Bierzo Mencia
Juicy red with floral lift and peppery bite that loves braised, spice-forward dishes.
Burgundy Chardonnay
Silky, oak-kissed white with citrus tension that flatters rich seafood.
Cerasuolo d'Abruzzo Rosato
Deep-colored rosato with red fruit that handles char and umami without heaviness.
Chianti Classico
High-acid red with sour-cherry and herbal character; handles tomato and dairy richness.
Clare Valley Dry Riesling
Laser acidity and citrus keep spicy dishes lifted and cleanse rich oils.
Condrieu Viognier
Plush, aromatic white with stone fruit and spice that handles gentle heat and butter.
Conegliano Valdobbiadene Prosecco Superiore
Gently bubbly and orchard-fruited, it flatters delicate seafood and brunch fare.
Cote de Nuits Burgundy Pinot Noir
Silky, earthy pinot with savory spice that lifts mushrooms and duck skin.
English Sparkling Brut
Bracing bubbles with lean citrus and brioche lift that cut through fried seafood.
Getariako Txakolina
Spritzy, saline white that makes raw seafood taste even more electric.
Gigondas Grenache Blend
Sun-baked red with wild herb perfume that matches smoky, glazed meats.
Grower Brut Champagne
Zippy bubbles with brioche depth that highlights pristine seafood textures.
Jerez Fino Sherry
Bone-dry fortified wine with savory umami that loves dim sum carts and lacquered duck.
Kakheti Amber Wine
Qvevri-fermented amber wine with gentle tannin that thrives alongside spiced vegetarian dishes.
Langhe Barolo
Firm tannins and lifted aromatics give structure to braised dishes and earthy sides.
Left Bank Bordeaux Blend
Structured red with graphite freshness and firm tannin built for rich, savory beef dishes.
Marlborough Sauvignon Blanc
Zesty, aromatic white that highlights herbs, citrus, and tangy cheeses.
Mendoza Malbec
Plush, ripe tannins with dark fruit and cocoa that stand up to charred beef.
Mexican Garnacha Blend
Supple red with cocoa and mild spice that mirrors mole layers without clashing.
Mosel Riesling Kabinett
Electric acidity with a touch of sweetness that balances heat and herbs.
Napa Valley Cabernet Sauvignon
Ripe black fruit and firm tannin wrap around smoky, charred dishes.
Penedès Cava Reserva
Citrus and toasty lees give grip for fried foods and savory tapas.
Provence Rosé
Pale, savory rosé with citrus snap and herbal lift that cools sun-soaked dishes.
Rías Baixas Albariño
Briny, citrus-driven white that resets the palate with every bite of seafood.
Rioja Reserva Tempranillo
Oak-aged red with savory spice and silky tannins tailor-made for saffron rice and braised lamb.
Sancerre Sauvignon Blanc
Racy citrus and chalk drive a lean white that keeps seafood and salads lifted.
Santorini Assyrtiko
Volcanic white with fierce acidity and mineral drive that revitalizes rich seafood.
Sardinian Vermentino
Herbal citrus and salty snap love shellfish and herb-driven sauces.
Tuscan Vin Santo
Concentrated dessert wine with roasted nut sweetness that melts into mascarpone layers.
Vinho Verde Loureiro
Sprightly, gently spritzy white that refreshes citrusy seafood and light fry-ups.
Vouvray Sec Chenin Blanc
Textured dry Chenin that toggles between orchard fruit and savory spice.
Willamette Valley Pinot Noir
Earthy red with lifted cranberry fruit that plays beautifully with umami-driven dishes.