fried food

← All Food

• BEER, WHEAT (PRIMARILY GERMAN AND BELGIAN; LIGHT IN COLOR AND FLAVOR; AKA WEIZEN BIER)
• CHABLIS (FRENCH MEDIUM-BODIED CHARDONNAY-BASED WINE FROM BURGUNDY)
• GRUNER VELTLINER (AUSTRIAN MEDIUM-BODIED WHITE WINE; VERY FRUITY WITH LYCHEE, CELERY, AND WHITE PEPPER CHARACTERISTICS)
• PILSNER (DRY BEER WITH PRONOUNCED HOPPY TASTE, FROM THE CZECH REPUBLIC)
• SAKE, HONJOZO (LIGHTER, RICHER STYLE)
• SAKE, JUNMAI (RICH, MEDIUM-BODIED)
• SAUVIGNON BLANC (NEW WORLD LIGHT- TO MEDIUM-BODIED ACIDIC WHITE WINE; SOMETIMES GRASSY, CITRUSY, AND/OR WITH SLIGHT OAK)
• 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.)
• VOUVRAY (FRENCH DRY, MEDIUM-BODIED, WHITE WINE FROM THE LOIRE VALLEY)
• WATER, MINERAL, BOLD (WITH BIG BUBBLES; E.G., PERRIER, SARATOGA SPRINGS)