Sourdough has less in common with supermarket bread than with wine: alive, temperamental, and full of personality. Bright, high-acid whites highlight its tang and crisp crust; stone-fruit Viognier complements its creamy, lactic side; off-dry Riesling balances spicy or funky toppings; light, earthy reds echo its chew and savoriness. The right wine transforms every loaf into an event.

Chablis & Jambon Persillé in Aspic, or, outside France, leftover ham in jelly, is one of Burgundy’s quietly brilliant pairings. The richness and gentle wobble of the parsley-set ham call for acidity, not power. Enter Chablis, a cool-climate, unoaked Chardonnay from northern Burgundy, whose sharp freshness, saline minerality, and citrus lift cut cleanly through the pork while echoing the dish’s herbal notes. Rustic food, precise wine: a match that proves restraint beats embell