lobster

← All Food

• ALBARINO (SPANISH MEDIUM-BODIED WHITE WINE FROM GALACIA)
• ALE, PALE (TOP-FERMENTED, FULL-BODIED, VERY HIGH IN HOPS)
• ARNEIS (ITALIAN LIGHT-TO MEDIUM-BODIED WHITE WINE FROM THE PIEDMONT REGION)
• BANDOL, WHITE (LIGHT-BODIED, DRY)
• BEER, WHEAT (PRIMARILY GERMAN AND BELGIAN; LIGHT IN COLOR AND FLAVOR; AKA WEIZEN BIER)
• CHINON (FRENCH MEDIUM-BODIED RED WINE FROM THE LOIRE VALLEY, MADE WITH CABERNET FRANC; SEE ALSO CABERNET FRANC)
• CORTON-CHARLEMAGNE (FRENCH FULL-BODIED WHITE WINE FROM BURGUNDY)
• GRAVES (AN APPELLATION IN BORDEAUX, FRENCH MEDIUM-BODIED RED WINE; CURRANT, RIPE BLACK FRUIT, AND TOBACCO CHARACTERISTICS AND A BLACKISH PURPLE HUE; MOST FAMOUS WINERY IS CHATEAU HAUT-BRION)
• ORVIETO (ITALIAN LIGHT-TO MEDIUM-BODIED WHITE WINE FROM THE UMBRIA REGION)
• PINOT GRIGIO / PINOT GRIS (NORTHERN ITALIAN LIGHT- TO MEDIUM-BODIED WHITE WINE BEST DRUNK YOUNG; PINOT GRIS, FROM THE WESTERN UNITED STATES, IS SIMILAR BUT FULLER-BODIED; ALSATIAN PINOT GRIS IS THE FULLEST-BODIED OF ALL AND ALSO KNOWN AS TOKAY D'ALSACE)
• RIBEIRO (SPANISH LIGHT-BODIED WHITE WINE)
• RIESLING, AUSLESE (GERMAN WHITE SWEET DESSERT WINE)
• RIESLING, SPATLESE (GERMAN MEDIUM-BODIED, OFF-DRY TO SWEET, WHITE WINE)
• ROSE (LIGHT- TO MEDIUM-BODIED PINK WINE TYPICALLY MADE FROM RED GRAPES; LIGHT-COLORED BECAUSE OF MINIMAL CONTACT WITH GRAPE SKINS; SEE ALSO ROSADO)
• SOAVE (ITALIAN LIGHT-BODIED WHITE WINE FROM THE VENETO REGION; SOAVE CLASSICO IS MORE MEDIUM-BODIED)
• TEA, GREEN OOLONG (LIGHT-BODIED, WITH FLORAL PERFUME)
• TEA, JASMINE (FULL-BODIED; LEAVES ARE MIXED WITH JASMINE PETALS BEFORE FERMENTING)
• TREBBIANO (ITALIAN LIGHT-BODIED WHITE WINE)
• VERDICCHIO (ITALIAN DRY LIGHT-BODIED WHITE WINE)
• VERNACCIA (ITALIAN CRISP MEDIUM-BODIED WHITE WINE FROM SIENA)
• VIN JAUNE (FRENCH DRY MEDIUM-BODIED WHITE WINE, YELLOW IN COLOR; FROM THE JURA REGION)
• VINHO VERDE (PORTUGUESE, HIGH-ACID, LIGHT-BODIED, VERY DRY, SEMI-SPARKLING WHITE WINE)