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← All Food

• BEAUJOLAIS (FRENCH DRY, LIGHT-BODIED, RED WINE MADE FROM GAMAY GRAPES; SEE ALSO BEAUJOLAIS NOUVEAU AND BEAUJOLAIS-VILLAGES)
• CHAMPAGNE (CARBONATED WINE FROM SECONDARY FERMENTATION, USUALLY MEDIUM-BODIED; SEE ALSO CAVA, PROSECCO, AND SPARKLING WINE)
• CHARDONNAY (MEDIUM- TO FULL-BODIED, RICH, COMPLEX WHITE WINE PRODUCED IN MANY PARTS OF THE WORLD)
• CHINON (FRENCH MEDIUM-BODIED RED WINE FROM THE LOIRE VALLEY, MADE WITH CABERNET FRANC; SEE ALSO CABERNET FRANC)
• LAGER, DARK (TOP-FERMENTING, WITH SWEETISH NOTES AND HINTS OF CHOCOLATE; MALT ACCENTS WITH LOW HOP BITTERNESS)
• 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)
• RIESLING, AUSLESE (GERMAN WHITE SWEET DESSERT WINE)
• RIESLING, SPATLESE (GERMAN MEDIUM-BODIED, OFF-DRY TO SWEET, WHITE WINE)
• STOUT, OYSTER (BRITISH, SWEET)