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.
Amarone della Valpolicella
Concentrated dried-grape red with velvety power for rich braises and aged cheeses.
Amontillado Sherry
Nutty, oxidative sherry that bridges savory and lightly sweet dishes.
Austrian Zweigelt
Juicy, easygoing red with soft tannins for schnitzel, sausages, and casual fare.
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.
Brunello di Montalcino
Powerful Sangiovese with firm structure that demands rich, savory meat dishes.
Burgenland Blaufränkisch
Peppery, mineral red with bright acidity for game, pork, and root vegetables.
Burgundy Chardonnay
Silky, oak-kissed white with citrus tension that flatters rich seafood.
Cahors Malbec
Inky, rustic Malbec with firm tannins for duck, game, and hearty stews.
Cerasuolo d'Abruzzo Rosato
Deep-colored rosato with red fruit that handles char and umami without heaviness.
Chablis Chardonnay
Steely, unoaked Chardonnay with mineral drive for oysters and raw seafood.
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.
Colchagua Carménère
Herbaceous red with savory spice that bridges grilled meats and green sauces.
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.
Côtes du Rhône Rouge
Approachable Southern Rhône blend with herbal lift for everyday Mediterranean fare.
Crémant d'Alsace
Elegant bubbles with orchard fruit that work for aperitifs and light seafood.
Crémant de Loire
Fresh, fruity bubbles with honeyed notes for brunch and light fare.
English Sparkling Brut
Bracing bubbles with lean citrus and brioche lift that cut through fried seafood.
Fiano di Avellino
Nutty, textured white with honeyed notes for roasted poultry and risotto.
Franciacorta Brut
Refined Italian bubbles with nutty depth for risotto and fried appetizers.
Friuli Pinot Grigio
Clean, delicate white that refreshes light seafood and simple pastas.
German Riesling Sekt
Aromatic German bubbles with lime zest that refresh spicy and fried foods.
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.
Greco di Tufo
Mineral, textured white with stone fruit for seafood and aged cheeses.
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.
Lambrusco di Modena
Fizzy, fruity red that loves charcuterie, pizza, and rich pastas.
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.
Loire Valley Cabernet Franc
Herbaceous, lifted red with crunchy fruit for charcuterie and roasted vegetables.
Marlborough Sauvignon Blanc
Zesty, aromatic white that highlights herbs, citrus, and tangy cheeses.
Marsala Superiore
Amber fortified wine with caramel notes for Italian desserts and rich sauces.
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.
Morgon Beaujolais Cru
Crunchy, mineral Gamay with bright fruit that works chilled alongside charcuterie.
Mosel Riesling Kabinett
Electric acidity with a touch of sweetness that balances heat and herbs.
Muscadet Sèvre et Maine sur Lie
Briny, lean white with lees texture built for oysters and raw shellfish.
Naoussa Xinomavro
Savory, high-acid red with firm tannins for lamb and tomato-based braises.
Napa Valley Cabernet Sauvignon
Ripe black fruit and firm tannin wrap around smoky, charred dishes.
Navarra Rosado
Fruity Spanish rosado with enough body for tapas and grilled vegetables.
Niagara Icewine
Intensely sweet, tropical nectar balanced by racy acidity for rich desserts.
Oloroso Sherry
Rich, nutty sherry with power for stews, game, and aged hard cheeses.
Paso Robles Petite Sirah
Inky, powerful red with chewy tannins for smoked meats and blue cheese.
Penedès Cava Reserva
Citrus and toasty lees give grip for fried foods and savory tapas.
Picpoul de Pinet
Zesty, saline white made for oysters and Mediterranean shellfish.
Primitivo di Puglia
Ripe, spicy red with dried fruit notes that suits rustic pastas and grilled sausages.
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.
Ribera del Duero Tempranillo
Bold, oak-aged Tempranillo with power for grilled lamb and robust stews.
Rioja Blanco Viura
Soft, nutty white that suits grilled fish and light tapas.
Rioja Reserva Tempranillo
Oak-aged red with savory spice and silky tannins tailor-made for saffron rice and braised lamb.
Ruby Port
Youthful, fruit-forward port for chocolate desserts and blue cheese.
Rueda Verdejo
Herbal, zippy white with fennel notes that suits tapas and grilled vegetables.
Saint-Émilion Right Bank Bordeaux
Plush Merlot-based red with silky tannins that flatters roasted poultry and mushrooms.
Salta Torrontés
Aromatic, floral white that handles spiced dishes and fresh cheeses.
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.
Sauternes
Luscious botrytized white for foie gras, blue cheese, and fruit desserts.
Sercial Madeira
Tangy, nutty fortified wine for soups, nuts, and aged cheeses.
Sicilian Nero d'Avola
Sun-kissed red with Mediterranean herbs that suits rustic pastas and grilled lamb.
Soave Classico
Delicate, almond-scented white that flatters light pastas and risottos.
Sonoma Zinfandel
Jammy, spicy red with brambly fruit that loves smoky barbecue and bold spices.
Stellenbosch Pinotage
Smoky, earthy red with coffee notes that handles grilled meats and robust stews.
Taurasi Aglianico
Brooding, tannic red that needs rich braises and aged hard cheeses to shine.
Tavel Rosé
Full-bodied rosé with structure that handles grilled meats and spiced dishes.
Tokaji Aszú 5 Puttonyos
Smoky, honeyed dessert wine with electric acidity for foie gras and fruit.
Tokaji Dry Furmint
Smoky, mineral white with cutting acidity for rich fish and poultry.
Trebbiano d'Abruzzo
Simple, refreshing white for everyday seafood and vegetable dishes.
Tuscan Vin Santo
Concentrated dessert wine with roasted nut sweetness that melts into mascarpone layers.
Uruguayan Tannat
Muscular red with gripping tannins built for fatty, grilled red meats.
Valdeorras Godello
Textured, mineral white with stone fruit that flatters seafood and poultry.
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.
Wachau Grüner Veltliner
Peppery, mineral white with texture that loves schnitzel, asparagus, and herb salads.
Willamette Valley Pinot Noir
Earthy red with lifted cranberry fruit that plays beautifully with umami-driven dishes.