Pair it with: A lighter-bodied red like a Bordeaux makes a lovely red wine food pairing for the cured meats. We recommend 2015 Château Greysac Cru Bourgeois Médoc. Pair it with: Wildly affordable, effervescent Vinho Verde from Portugal. Try Broadbent Vinho Verde ($10, wine.com). Pair it with: A crisp Provence rosé along the lines of 2018 Trés Chic Rosé ($19, winc.com). Pair it with: One of the best tips for pairing wine with food is, “What grows together goes together.” So for food that goes with red wine, like this classic pasta dinner, we recommend a light Italian red such as a 2017 Dei Vino Nobile di Montepulciano. Pair it with: Spanish Tempranillo like 2016 CVNE Crianza Pair it with: Accentuate the beef and mushrooms—and use the rest of the bottle called for in the stew—by sipping on a fruity red like a 2018 Oberon Merlot with this dish. Pair it with: Since they’re less buttery and more food-friendly than many new-world Chardonnays, try a French Chardonnay. We love William Fevre Chablis Champs Royaux Pair it with: A light- to medium-bodied red such as Pinot Noir. Consider 2018 Siduri Pinot Noir Willamette Valley. Pair it with: A nutty, rich, yet not too sweet tawny port. Try Graham’s 10-Year-Old Tawny Port ($35, wine.com). Pair it with: A rich Shiraz/Syrah. (They’re made with the same grape, by the way, just called “Shiraz” if made in Australia.) Something like a 2017 Elderton Shiraz will work beautifully. Pair it with: Come morning, mimosas are a must, so opt for bubbly such as USUAL Brut ($48 for six 6.3-ounce bottles; USUAL Wines). OJ optional.
