Other White Blends

There are more than 375 major white grape varieties in the world — many more if you count native American vines of the species labrusca and rotundifolia and a whole range of French-American hybrids. Besides the well-known varietally labeled or single-varietal examples made from such grapes as chardonnay, riesling, and sauvignon blanc, there are many significant blends (Italy's soave, France's châteauneuf-du-pape blanc and edelzwicker, Australia's sémillion-chardonnay combination, and so on); many wines made from lesser-known varieties (the assyrtiko of Greece, the furmint of Hungary, the chasselas of Switzerland, and many others); and whites bottled under proprietary names both historic and whimsical.

Serve With

In general, remember that wine and food should complement, and improve, each other. Acidic whites are a good match for creamy or slightly sweet foods, and also for briny raw seafood or oily fish; rich, buttery ones stand up to hearty sauces, and can handle spice. On the other hand, neither wine nor food should overcome the other, so high-alcohol, oaky whites are a good match for spicy food, while more delicate ones are a better partner to simpler flavors. While this rule doesn't always hold true anymore, with the migration of grape varieties around the world and the development of the so-called "international" style of wine making, a basic rule of thumb, at least with traditional wines and foods, is that the cuisine of an area and its wines tend to go well together.