Sauvignon Blanc: Known for its crisp acidity and notes of green apple, pear, and citrus, Sauvignon Blanc is a refreshing choice that pairs well with seafood dishes and salads.
Chardonnay (unoaked): Unoaked Chardonnays are lighter and crisper than their oaked counterparts, offering flavors of apple, pear, and citrus, making them great for cooking creamy sauces or enjoying with poultry.
Pinot Grigio/Pinot Gris: This wine can vary from light to medium-bodied and typically features citrusy and stone fruit flavors, making it a versatile choice for both drinking and adding to light pasta or fish dishes.
Vermentino: A lesser-known variety, Vermentino has a zesty acidity and notes of lemon peel, herbs, and almond, perfect for enhancing Mediterranean recipes or enjoying on a warm day.
Albariño: With its pronounced acidity and flavors of lemon, grapefruit, and sometimes melon, Albariño from Spain is excellent with seafood, especially shellfish.
Grüner Veltliner: This Austrian wine is known for its peppery note, alongside flavors of green apple and lime. It's a great match for vegetable dishes and fresh salads.
Dry Riesling: Contrary to the perception that all Rieslings are sweet, dry Rieslings offer a vibrant acidity with flavors of lime, green apple, and beeswax, making them perfect for sipping or cooking Asian-inspired dishes.
Chenin Blanc: From the Loire Valley in France or South Africa, Chenin Blanc can be dry or sweet, but the dry versions offer floral and honeyed notes that can brighten up any dish.
Viognier: This aromatic wine offers notes of peach, tangerine, and honeysuckle. It's a fuller-bodied white wine that pairs well with spicy dishes and rich sauces.
Garganega (Soave): This Italian wine from the Soave region is light-bodied with high acidity and flavors of green apple, pear, and almond, making it a delightful choice for fish and white meat dishes.
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