SEAFOOD

← All Food

• BEER, WHEAT (PRIMARILY GERMAN AND BELGIAN; LIGHT IN COLOR AND FLAVOR; AKA WEIZEN BIER)
• BORDEAUX, WHITE (FRENCH DRY, LIGHT-BODIED WINE; SEE ALSO SAUVIGNON BLANC)
• CHENIN BLANC (FRENCH LIGHT- TO MEDIUM-BODIED CRISP, ACIDIC WHITE WINE FROM THE LOIRE VALLEY)
• ENTRE-DEUX-MERS (FRENCH MEDIUM-BODIED WHITE WINE FROM THE BORDEAUX REGION; FRESH AND FRUITY DRY WINE WITH GRAPEFRUIT, LYCHEE, AND PEACH AROMAS)
• FRASCATI (ITALIAN LIGHT-BODIED WHITE WINE FROM THE ROME REGION)
• SHERRY, FINO (VERY DRY SHERRY; AGED BETWEEN SIX AND NINE YEARS; SERVE VERY WELL CHILLED)
• SHERRY, MANZANILLA (VERY DRY SHERRY; MADE ONLY IN SANLUCAR DE BARRAMEDA)
• SOAVE (ITALIAN LIGHT-BODIED WHITE WINE FROM THE VENETO REGION; SOAVE CLASSICO IS MORE MEDIUM-BODIED)
• TEA, GREEN (CHINESE, LIGHT-BODIED; MADE FROM GREEN, NON-FERMENTED LEAVES)
• VERNACCIA (ITALIAN CRISP MEDIUM-BODIED WHITE WINE FROM SIENA)
• VINHO VERDE (PORTUGUESE, HIGH-ACID, LIGHT-BODIED, VERY DRY, SEMI-SPARKLING WHITE WINE)