seafood

← All Food

• ALE, INDIA PALE (DRY, STRONG, HIGHLY HOPPED)
• GALESTRO (ITALIAN LIGHT-BODIED, FRUITY WHITE WINE FROM TUSCANY)
• ORVIETO (ITALIAN LIGHT-TO MEDIUM-BODIED WHITE WINE FROM THE UMBRIA REGION)
• PINOT BLANC (FRENCH MEDIUM-BODIED WHITE WINE, ESP. ALSATIAN AND CALIFORNIA; SIMILAR TO CHARDONNAY)
• POUILLY-FUME (FRENCH DRY MEDIUM-BODIED WHITE WINE FROM THE LOIRE VALLEY)
• RIESLING, KABINETT (DRIEST GERMAN RIESLING)
• ROSE (LIGHT- TO MEDIUM-BODIED PINK WINE TYPICALLY MADE FROM RED GRAPES; LIGHT-COLORED BECAUSE OF MINIMAL CONTACT WITH GRAPE SKINS; SEE ALSO ROSADO)
• SANGIOVESE (ITALIAN MEDIUM-BODIED RED WINE, PRIMARILY FROM TUSCANY; SEE ALSO CHIANTI, BRUNELLO DI MONTALCINO, ETC.)
• SHERRY, (SPANISH FORTIFIED WHITE WINE FROM JEREZ DE LA FRONTERA; MUST BE CONSUMED SOON AFTER BOTTLE IS OPENED)
• SPARKLING WINE (SPARKLING WINE NOT MADE IN THE CHAMPAGNE REGION OF FRANCE; E.G., SPANISH CAVA, ITALIAN PROSECCO, GERMAN SEKT, ETC.; SEE ALSO CHAMPAGNE, CAVA, PROSECCO, VOUVRAY, SPARKLING, ETC.)
• TXAKOLI (SPANISH LIGHT-BODIED, HIGH-ACID, SEMI-SPARKLING, WHITE WINE FROM THE BASQUE REGION; AKA TXACOLI AND CHACOLI)
• VIOGNIER (FRENCH DRY, FLORAL, FULL-BODIED WHITE WINE FROM THE RHONE VALLEY)