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.