The dish is Shrimp & Grits: Gulf shrimp, salty-smoky red-eye gravy, and rich aged-cheddar grits. Those creamy, savory flavors need bright acidity and just a hint of fruit.

Top bottle

Domaine Huet “Le Haut-Lieu” Vouvray Demi-Sec, 2021–2023 — roughly $45–$60 retail

This Chenin Blanc has enough acidity to cut through the cheddar grits, enough texture for the gravy, and subtle sweetness that complements the shrimp without making the meal taste sugary. Ask whether they have a Vouvray or slightly off-dry Chenin Blanc if Huet isn’t available.

The menu appears to be from Reservoir, 524 N. Hayne St., based on the matching lunch menu; Reservoir advertises hand-selected wines but doesn’t publish a current bottle list online (restaurant site).

• By-the-glass safe bet: Brut sparkling wine—Cava, Crémant, or Champagne.
• Adventurous alternative: A chilled, dry Manzanilla sherry; its saline character is terrific with Gulf shrimp and savory gravy.
• Avoid: A heavily oaked Napa Cabernet—the tannin and oak will overwhelm the shrimp and can make the coffee-toned red-eye gravy taste bitter.
• Non-alcoholic: Unsweetened iced tea with lemon and a splash of ginger syrup.

👉 Would you like a recommendation based specifically on the bottles shown on Reservoir’s wine list?